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Belgian Peach 3 gal

Method: BIAB
Style: Belgian Golden Strong Ale
Boil Time: 90 min
Batch Size: 3.25 gallons (fermentor volume)
Pre Boil Size: 5.25 gallons
Post Boil Size: 3.75 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 228 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)

Created: Thursday October 15th 2020

Original Gravity:

1.070

Final Gravity:

1.008

ABV (standard):

8.2%

IBU (tinseth):

39.0

SRM (morey):

5.1

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5.55 lb	Simpsons - Finest Pale Ale Golden Promise5.55 lb Finest Pale Ale Golden Promise	37	2.4	64.9%
1.50 lb	American - White Wheat1.5 lb White Wheat	40	2.8	17.5%
1 lb	Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition)	38	0	11.7%
0.50 lb	Weyermann - Acidulated0.5 lb Acidulated	27	3.4	5.8%
8.55 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Norther Brewer0.5 oz Norther Brewer Hops	Pellet	7.5	Boil	60 min	23.37	19.2%
1 oz	Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops	Pellet	2.8	Boil	30 min	13.41	38.5%
0.60 oz	Styrian Goldings0.6 oz Styrian Goldings Hops	Pellet	3.5	Whirlpool at 203 °F	0 min	2.18	23.1%
0.50 oz	Styrian Goldings0.5 oz Styrian Goldings Hops	Pellet	5.5	Dry Hop	3 days		19.2%
2.60 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.50 oz	Norther Brewer (Pellet)	23.37	19.2%
1 oz	Hallertau Mittelfruh (Pellet)	13.41	38.5%
0.60 oz	Styrian Goldings (Pellet)	2.18	23.1%
0.50 oz	Styrian Goldings (Pellet)		19.2%
2.60 oz / $ 0.00

Mash Guidelines

Amount	Start Temp	Target Temp	Time
6 gal	155 °F	145 °F	50 min
	145 °F	154 °F	25 min
	154 °F	163 °F	15 min
	163 °F	168 °F	15 min

Other Ingredients

Amount	Name	Type	Use	Time
0.50 tsp	Irish Moss	Fining	Boil	15 min.
3 lb	Peaches	Flavor	Secondary	--
2 tsp	Pectic Enzyme	Water Agt	Secondary	--
7 g	Chalk	Water Agt	Mash	1 hr.
0.70 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1.40 g	Epsom Salt	Water Agt	Mash	1 hr.
0.30 g	Salt	Water Agt	Mash	1 hr.
0.40 g	Baking Soda	Water Agt	Mash	1 hr.

Yeast

Wyeast - Trappist High Gravity 3787

Amount:	1 Each	Cost:
Attenuation (custom):	86%	Flocculation:	Med-High
Optimum Temp:	64 - 78 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 73 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 3.5 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
70	7	7	21	21	216
Mash Chemistry and Brewing Water Calculator

Notes

Mash:
145F 50 min.
154F 25 min.
163F 15 min.
168F 15 min.

Pasturize pureed peaches @165F for 10 min, cool to 125F then add Pectic Enzyme, hold for 30 min. Add to secondary

Water chemistry is based on Chimay's profile

Last Updated and Sharing

309

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Public: Yup, Shared
Last Updated: 2023-07-17 01:39 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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