Peach Sour - Beer Recipe - Brewer's Friend

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Peach Sour

134 calories 12.3 g 12 oz
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Beer Stats
Method: BIAB
Style: American Wheat Beer
Boil Time: 70 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.2 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 76% (brew house)
Hop Utilization: 65%
Calories: 134 calories (Per 12oz)
Carbs: 12.3 g (Per 12oz)
Created: Wednesday September 9th 2020
1.041
1.008
4.3%
11.7
3.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.75 lb US - Pale 2-Row3.75 lb Pale 2-Row 37 1.8 26.5%
3.75 lb American - Wheat3.75 lb Wheat 38 1.8 26.5%
6 oz Simpsons - Golden Naked Oats6 oz Golden Naked Oats 27 7 2.7%
4 oz German - Acidulated Malt4 oz Acidulated Malt 27 3.4 1.8%
6 lb Peach6 lb Peach - (late fermenter addition) 4.05 0 42.5%
14.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8.50 g Bravo8.5 g Bravo Hops Pellet 11.7 Boil at 203 °F 60 min 9.09 83.3%
1.70 g Chinook1.7 g Chinook Hops Pellet 17 Boil at 203 °F 60 min 2.64 16.7%
10.20 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
0.50 g Gypsum Water Agt Mash 1 hr.
5 g Fermaid O Other Boil 10 min.
0.30 g Sodium Metabisulfite Water Agt Kegging --
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
68 - 77 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 160 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.5 gal Infusion 168 °F 160 °F 90 min
1.75 gal Dunk Batch Sparge 170 °F 170 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.53 g | 34.1 qt) 8.77 35.1  
Mash volume with grains (equipment estimates 9.18 g | 36.7 qt) 9.42 37.7  
Grain absorption losses -1.02 -4.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.26 g | 29.1 qt) 7.5 30  
Boil off losses -1.75 -7  
Hops absorption losses (first wort, boil, aroma) -0.01 -0.1  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.2 24.8  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 6.2 g | 24.8 qt) 5.5 22  
Total: 8.77 35.1
Equipment Profile Used: System Default
 
Notes

Puree frozen peaches with a pinch of sodium metabisulfite, let sit in fridge overnight, dump into fermenter after primary fermentation is done, wait for secondary fermentation to subside, rack to keg

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  • Last Updated: 2021-05-24 05:30 UTC