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pHeaches

164 calories 15.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.62 gallons
Post Boil Size: 5.62 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 164 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)
Created: Sunday August 29th 2021
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Dry Dock Apricot Blonde Clone

OG: 1.055 FG: 1.014 ABV: 5.4% IBU: 23

1.050
1.010
5.4%
24.6
7.3
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Mecca Grade - Vanora (Vienna-style)6 lb Vanora (Vienna-style) 36 7.2 56.5%
3 lb Mecca Grade - Shaniko (White Winter Wheat)3 lb Shaniko (White Winter Wheat) 39 3.1 28.2%
8 oz Lactose (Milk Sugar)8 oz Lactose (Milk Sugar) - (late boil kettle addition) 41 1 4.7%
10 oz Weyermann - Carapils10 oz Carapils 34.5 2.1 5.9%
8 oz Weyermann - Acidulated8 oz Acidulated 27 3.4 4.7%
170 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Valley Hops - Citra1 oz Citra Hops Pellet 13.1 Boil 15 min 24.62 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.80 g Epsom Salt Water Agt Mash 1 hr.
2 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
2 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
68 - 77 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
2.1g Calcium Chloride
0.8g Epsom Salt
2.0g baking soda
1 campden tablet
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.8 gal Strike 160 °F 148 °F 90 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.8 15.2  
Mash volume with grains 4.61 18.4  
Grain absorption losses -1.27 -5.1  
Remaining sparge water volume (equipment estimates 4.72 g | 18.9 qt) 4.34 17.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7 g | 28 qt) 6.62 26.5  
Volume increase from sugar/extract (late additions) 0.04 0.2  
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) 5.62 22.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.62 g | 22.5 qt) 5.5 22  
Total: 8.14 32.5
Equipment Profile Used: System Default
 
Notes

13.6g of pHilly Sour (just over 1 packet (11g each)
add puree's to fermenter on day 7. let sit 5-7 days then cold crash.
5.1 to 5.2 pH at mash
3.2 to 3.5 ph at final


add 48oz can Peach puree and 48oz Apricot puree at day 7 of fermentation.

https://hazyandhoppy.com/peach-and-apricot-sour-recipe/

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  • Last Updated: 2021-09-13 04:00 UTC