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Peach Sour

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

Original Gravity:

1.041

Final Gravity:

1.008

ABV (standard):

4.3%

IBU (tinseth):

11.7

SRM (morey):

3.2

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	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	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

Show Summary View

Amount	Variety	IBU	Bill %
8.50 g	Bravo (Pellet) 8.5 g Bravo (Pellet) Hops	9.09	83.3%
1.70 g	Chinook (Pellet) 1.7 g Chinook (Pellet) Hops	2.64	16.7%
10.20 g / $ 0.00

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

Other Ingredients

Amount	Name	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

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

Last Updated and Sharing

173

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Brews

Public: Yup, Shared
Last Updated: 2021-05-24 05:30 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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