Peach Sour - Beer Recipe - Brewer's Friend

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Peach Sour

249 calories 20.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Lambic
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Post Boil Size: 6.25 gallons
Pre Boil Gravity: 1.071 (recipe based estimate)
Post Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 249 calories (Per 12oz)
Carbs: 20.6 g (Per 12oz)
URL: http://lobhob.com/guide/dr-lambics-guide-to-brewing-your-first-s
Created: Sunday July 4th 2021
1.076
1.012
8.5%
8.2
10.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Weyermann - Vienna Malt5 lb Vienna Malt 37 3.5 20%
5 lb Weyermann - Pale Wheat5 lb Pale Wheat 36 2 20%
3 lb Weyermann - CaraRed3 lb CaraRed 35 19.3 12%
2 lb Unmalted Wheat2 lb Unmalted Wheat 36 2 8%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 4%
9 lb Peach9 lb Peach - (late fermenter addition) 4.05 0 36%
25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Sterling (8.7 AA)1 oz Sterling (8.7 AA) Hops Leaf/Whole 8.7 Boil 10 min 8.23 33.3%
2 oz Mosaic (12.5 AA)2 oz Mosaic (12.5 AA) Hops Pellet 12.5 Dry Hop 6 days 66.7%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6.70 tsp Yeast Nutrient Other Boil 45 min.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
4.65 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
68 - 77 °F
Starter:
No
Fermentation Temp:
95 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 134 B cells required
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
95 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 134 B cells required
Omega Yeast Labs - All the Bretts OYL-218
Amount:
1 Each
Cost:
Attenuation (avg):
48%
Flocculation:
Low
Optimum Temp:
68 - 85 °F
Starter:
No
Fermentation Temp:
95 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 134 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 154 °F 65 min
Sparge -- 168 °F 10 min
Starting Mash Thickness: 1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 4 16  
Mash volume with grains 5.28 21.1  
Grain absorption losses -2 -8  
Remaining sparge water volume (equipment estimates 5.29 g | 21.2 qt) 5 20  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 6.75 27  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.25 25  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.25 g | 25 qt) 5.5 22  
Total: 9 36
Equipment Profile Used: System Default
 
Notes
  • We want to mash at a higher temperature to provide complex sugars for the Brett to eat later in fermentation/aging.

    Traditional Lambic mash schedule:
    http://sourbeerblog.com/the-sour-beer-brewday/

    Fermentation schedule:
  • After boil, chill to 90F and transfer to primary vessel.
  • Add Lactic Acid 88% blend to reach PH of 4.5
  • Add Goodbelly or lactic acid. Do not aerate.
  • Let ferment overnight (12 hours or so) then measure pH.
  • Continue to measure pH until it reaches 3.3-3.4.
  • Oxygenate the wort and add sacc yeast.
  • Allow beer to ferment normally.
  • After fermentation subsides, taste it. If no off-flavors (rotten, cheese, vomit) proceed.
  • Rack to glass secondary vessel.
  • Add Brett blend.
  • Sample after 4 months; then taste monthly.
  • Take a gravity reading a month after it tastes good, and if the gravity is the same, time to bottle.
Last Updated and Sharing
 
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  • Last Updated: 2022-02-25 19:19 UTC
  • Snapshot Created: 2021-07-04 16:48 UTC