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Peche

209 calories 12.1 g 12 oz
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Beer Stats
Method: Extract
Style: Fruit Lambic
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Big Wood Brewing
Calories: 209 calories (Per 12oz)
Carbs: 12.1 g (Per 12oz)
Created: Friday June 6th 2014
1.065
1.003
8.1%
14.1
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb Dry Malt Extract - Wheat4.5 lb Dry Malt Extract - Wheat 42 3 52.8%
3.80 lb Dry Malt Extract - Pilsen3.8 lb Dry Malt Extract - Pilsen 42 2 44.6%
3.50 oz Maltodextrin3.5 oz Maltodextrin 39 0 2.6%
8.52 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Aged Williamette2 oz Aged Williamette Hops Leaf/Whole 2 Boil 90 min 14.1 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7 lb Fresh Peaches Other Secondary --
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (custom):
97%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 116 B cells required
Roeselare Blend
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 116 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Use distilled water since using DME.
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 7.16 g | 28.6 qt) 7.34 29.3  
Volume increase from sugar/extract (early additions) 0.66 2.7  
Pre boil volume (equipment estimates 7.83 g | 31.3 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
Total: 7.34 29.3
Equipment Profile Used: System Default
 
Notes

Under pitch cal ale and ferment cool ~65 F. At 7 days, rack to glass fermentor and add bugs. Ferment 18 mos. prepare fruit by freezing, then Blanch to pasturize. Add fruit to 2nd and ferment 3-6 mos.
Oak chips can be added to 2nd. Oak can be added to subsequent batches to inoculate.

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  • Last Updated: 2015-02-01 21:39 UTC