Collider | Dry Hop Sour Ale | BeerCo All Grain Brewers Recipe Kit


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Sours and Hops are not supposed to go together right? Well, we worked with our great mates at Lallemand Brewing who have developed a unique Philly Sour Ale Yeast to bring the best of two worlds of beer colliding together.  We reached for "The Large Hadron Collider" and tried our best to bring two particles colliding together - behold - Collider - Dry Hop Sour brewed with Lallemand Philly Sour Ale Yeast and dry hopped with Mandarin forward Eclipse Aussie Hops.  We think its a winner and we offer tanks for Rich at Lallemand for pulling this delicious beer recipe kit together for us. So, what are you waiting for??? Put your crash helmet on and get brewing sour hoppy and happy Colliders!

Collider | Dry Hop Sour Recipe | Brewfather App

Vital Stats:

Batch & Boil

  • Batch Size: 23 Litres / 6 US Gallons
  • Boil Time: 60 mins


  • OG 1.042
  • FG 1.009
  • IBU 18
  • ABV 4.3%
  • Colour 6 EBC


Amt     Name                                         Colour       % Grist

3.500 Kg   Malteurop Pilsen Malt                        3.8 EBC         84%

0.350 Kg   Crisp Wheat Malt                                4 EBC             8%

0.200 Kg   UniGrain Rolled Oats                          5 EBC              5%

4.050 Kg


0.125 Kg   Dextrose                                              2 EBC             3%

4.180 Kg  TOTAL                                                   6 EBC          100%



    Dry | Lallemand

        Water Adjustments (Optional):


        1. Heat 15 litres of strike water to 71°C and mash at 65°C for 60 minutes.
        2. Vorlauf and collect about 11 L of wort and add another 15 litres of 76°C sparge water to make up about 27 Litres of pre-boil wort.  Allowing for a boil off rate of 2 Litres per hour and loss of 2 Litres for transfer into the fermenter we are aiming for 23 Litres into the primary fermenter.
        3. Dextrose - add the 125g of Dextrose with 5 minutes remaining in the boil.  Note: the Dextrose addition adds to OG but not ABV as converted to lactic acid by the Philly Sour Ale Yeast.
        4. Boil Hopping: 5 gm - Eclipse® Hops at the start of the 60 minutes boil and another 5 gm - Eclipse® Hops -10 minutes from the end of the boil.
        5. Hop Stand/Whirlpool Hop Addition - Cool the wort
        6. Fermentation: Primary: Pitch both sachets of Philly Sour Ale Yeast into the wort at 30°C for the first three days of the fermentation and then dial down to 27°C for the rest of the fermentation.  Do not be afraid of the high temperature, this drives lactic acid production, fermentation performance and produces stone fruit and peach aromas.
        7. Dry Hopping: Add the final 30 gm - Eclipse® Hops after primary fermentation is complete and leave for 3 days.  You could also split the additions 10g each per day over the 3 days of dry hopping.
        8. Rack to secondary and if you are going to add fruit (frozen or puree), now is your time or do a prolonged or complex souring in Oak or Glass Carboy do your additions of fruit and/or mixed sour cultures now.  
        9. Approximate fermentation time is two weeks. Once the gravity stabilizes, the beer is ready to package.
        10. Prime and bottle condition, or keg and force carbonate.
        11. Target a carbonation level of 2.7 C02 volumes.

          Food pairing and Glass Match (Goblet)

          • Aged Ham on Pretzel Bread
          • Havarti
          • Cheesecake with Raspberries
          • Tangy, stinky cheeses like bleu and goat cheese, especially with fresh fruit.
          • Mussels and other seafoods with a squirt of fresh lemon and/or drawn butter.
          • Omelets and other egg dishes with creamy sauces or vibrant cheeses.
          • Moules frites, sausage, oily fish, ceviche, or goat cheese
          • Steamed crabs, raw oysters, Thai curry, or queso fresco
          • Croque monsieur, beef carbonnade, short ribs, and even pumpkin pie.

          BeerCo All Grain Brewers Recipe Kit Contents:

          Credits & Sauces of Brewspiration & Further Reading on the Style:

          High attenuation and High flocculation.
          Aroma and flavor is sour, red apple and stone fruit, notably peach.
          The optimal temperature range for WildBrew™ Philly Sour yeast when producing
          traditional styles is 20°C(68°F) to 30°C(86°F)