Mash at 149°F (65°C) for 60 minutes. Sparge at 168°F (76°C) until boil volume is reached. Boil 60 minutes adding hops at specified times. Chill to 72°F (22°C) and pitch Philly Sour yeast. Ferment, allowing temperature to slowly free rise to 76°F (24°C). On day three of fermentation, pitch Belle Saison yeast. Continue fermentation at 76°F (24°C). Rack in equal amounts to three secondary fermenters, adding fruit to one, tea tincture (to taste) to another, and keep a third as the base beer. Ferment in secondary fermenters for 10 days, then package.
To make the jasmine tea tincture, add 1 tsp. jasmine tea to 6 oz. boiling water (~2 g in 177 ml).
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