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Peach(yish) Sour Pale Ale

175 calories 17.3 g 330 ml
Beer Stats
Method: BIAB
Style: Mixed-Style Beer
Boil Time: 50 min
Batch Size: 22.5 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 22.8 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 69% (brew house)
Calories: 175 calories (Per 330ml)
Carbs: 17.3 g (Per 330ml)
Created Monday December 28th 2020
1.057
1.013
5.8%
18.5
4.8
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Gladfield - American Ale Malt5 kg American Ale Malt 37.3 2.54 83.3%
1 kg New Zealand - Wheat Malt1 kg Wheat Malt 35.4 2.13 16.7%
6 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g El Dorado (15.7 AA)5 g El Dorado (15.7 AA) Hops Pellet 15.5 Boil 50 min 8.6 5%
5 g Rakau (10.5 AA)5 g Rakau (10.5 AA) Hops Pellet 9.1 Boil 30 min 4.08 5%
10 g El Dorado (15.7 AA)10 g El Dorado (15.7 AA) Hops Pellet 15.7 Whirlpool 20 min 3.49 10%
10 g Rakau (10.5 AA)10 g Rakau (10.5 AA) Hops Pellet 10.5 Whirlpool 20 min 2.33 10%
35 g El Dorado35 g El Dorado Hops Pellet 15.7 Dry Hop at 10 °C 3 days 35%
35 g Rakau35 g Rakau Hops Pellet 10.5 Dry Hop at 10 °C 3 days 35%
100 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
31.5 L Infusion 66 °C 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 tsp Potassium Metabisulfite Water Agt Mash 65 min.
0.50 tsp Brewtan B Other Mash 1 hr.
1 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
0.80 g Salt Water Agt Mash 1 hr.
0.50 tsp Brewtan B Water Agt Mash 15 min.
0.50 each Whirlfloc Fining Mash 10 min.
6 g Fermaid AT Water Agt Boil 10 min.
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
2 Each
Cost:
Attenuation (custom):
76%
Flocculation:
High
Optimum Temp:
20 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 111 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.55 bar       Temp: 2 °C       CO2 Level: 3.75 Volumes
 
Target Water Profile
Peachy(ish) Sour Pale Ale
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 15 25 50 100 40
Mash Chemistry and Brewing Water Calculator
 
Notes

Trying to make a quick sour pale ale with peach coming from the new yeast and the hops rather than actual peach, with Ballistic Tang as a bit of a starting point.

Batch #1 (Eff.: 69 %, Att.: 76 %, ABV: 5.8 %) - 31/12/20

  • Mash vol.: 31.5 L, Pre-boil vol.: 28 L, Batch vol.: 22.5 L
    *(Mash 31 L in next batch)
  • OG: 1057 (Refract.), 10 (Tilt)
  • Pitched x2 packs of rehydrated Philly Sour at 27 C, ferment started quick with audible bubbling by the next morning.
    1/1/21 - SG: 1049 (Tilt)
    3/1/21 - SG: 1039 (Tilt)
    6/1/21 - SG: 1026 (Tilt)
    8/1/21 - SG: 1016 (Tilt)
    9/1/21 - SG: 1014 (Tilt)
    10/1/21 - SG: 1013 (Tilt)
    11/1/21 - SG: 1013 (Tilt), cold crashed and cold dry hopped at 10 C. Went away for a few days
    16/1/21 - Cold crashed to 1 C.
    18/1/21 - Kegged and carbed at 30 psi for 3 min and sat on 30 psi for 24 hrs. Tasting amazing coming out of the fermenter.
    Lots of lemon for me, almost Lemon Drop flavoured, light and very refreshing. This is pretty well liked by almost everyone and well worth making again. Tightly bubbled head that fades fast, pale straw and clean looking.


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  • Public: Yup, Shared
  • Last Updated: 2021-02-14 05:22 UTC
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