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Lavender My Peach

Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 9.7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 223 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)

Created: Monday December 28th 2020

Original Gravity:

1.068

Final Gravity:

1.012

ABV (standard):

7.4%

IBU (tinseth):

34.5

SRM (morey):

9.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
8.20 lb	US - Pale 2-Row8.2 lb Pale 2-Row	37	1.8	57.3%
2.60 lb	German - Pilsner2.6 lb Pilsner	38	1.6	18.2%
1 lb	Flaked Wheat1 lb Flaked Wheat	34	2	7%
1 lb	American - Victory1 lb Victory	34	28	7%
0.50 lb	Honey0.5 lb Honey	35	2	3.5%
1 lb	Honey Malt1 lb Honey Malt	37	25	7%
14.30 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Brewer's Gold1 oz Brewer's Gold Hops	Pellet	9	Boil	60 min	34.51	20%
2 oz	Crystal2 oz Crystal Hops	Leaf/Whole	4.3	Boil	0 min		40%
2 oz	Lemondrop2 oz Lemondrop Hops	Leaf/Whole	5.2	Boil	0 min		40%
5 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Brewer's Gold (Pellet)	34.51	20%
2 oz	Crystal (Leaf/Whole)		40%
2 oz	Lemondrop (Leaf/Whole)		40%
5 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
9.74 gal	Batch Sparge	165 °F	152 °F	60 min
5.15 gal	Strike	165 °F	152 °F	20 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Type	Use	Time
3 lb	Peach Puree	Flavor	Secondary	10 days
1 oz	Lavender	Flavor	Secondary	10 days
3 lb	Apricot Puree	Water Agt	Mash	--

Yeast

White Labs - Belgian Saison II Yeast WLP566

Amount:	1 Each	Cost:
Attenuation (avg):	81.5%	Flocculation:	Medium
Optimum Temp:	68 - 78 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 121 B cells required

White Labs - Lactobacillus Delbrueckii Bacteria WLP677

Amount:	1 Each	Cost:
Attenuation (avg):	0%	Flocculation:	Low
Optimum Temp:	70 - 75 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 121 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 30 psi Temp: 68 °F CO₂ Level: 2.65 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Initial Mash - 4.5 ph with Lactic Acid

Preboil approx 7gal
Initial Boil - Add Brewers Gold, Crystal
Yeast Starter for Lacto
2 weeks on Lacto at 85 degrees F
At 3.4 ph, boil down to 5gal
Add LemonDrop
Pitch yeast starter from WhiteLabs Belgian Saison
Add 4 oz Toasted Oak Chips
70 Degrees F for .....

-------
Actual gravity: 1.064 - After initial boil
Actual gravity after Lacto - 1.010

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2021-01-19 18:08 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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