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Peach Grand Cru

175.39 calories 18.7 g 12 oz
Beer Stats
Method: Extract
Style: Wild Specialty Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 2.5 gallons
Pre Boil Gravity: 1.105 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: [email protected]
Rating:
51

Calories: (Per 12oz)
Carbs: (Per 12oz)
Created Tuesday July 7th 2015
1.053
1.014
5.12%
15.01
4.19
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Liquid Malt Extract - Wheat4 lb Liquid Malt Extract - Wheat 35 3 44.4%
2 lb Dry Malt Extract - Extra Light2 lb Dry Malt Extract - Extra Light 42 2.5 22.2%
6 lb / 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb American - White Wheat1 lb White Wheat 40 2.8 11.1%
1 lb Flaked Corn1 lb Flaked Corn 40 0.5 11.1%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 11.1%
0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Lemon Drop0.75 oz Lemon Drop Hops Pellet 4.7 Boil 60 min 8.14 27.3%
0.50 oz Lemon Drop0.5 oz Lemon Drop Hops Pellet 4.7 Boil 30 min 4.17 18.2%
0.50 oz Lemon Drop0.5 oz Lemon Drop Hops Pellet 4.7 Boil 15 min 2.69 18.2%
1 oz Lemon Drop1 oz Lemon Drop Hops Pellet 4.7 Boil 0 min 36.4%
2.75 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 lb Peach Puree Other Secondary --
4 oz French Oak Other Secondary --
 
Yeast
Wyeast - Forbidden Fruit 3463
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
63 - 76 °F
Starter:
No
JP Dregs
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
0.00 Yeast Pitch Rate and Starter Calculator
 
Notes

I created a culture of bugs from the dregs of bottles of Jolly Pumpkin Calabaza Blanca, Jolly Pumpkin La Roja, and Lindemans Framboise Lambic prior to racking by a solution of 2 cups water to one half cup DME. The scent was acidic with a small pellicle growing atop.

The day prior, I boiled peaches, then pureed them using my ninja blender. I then placed them in the refrigerator in sanitized jars.

Rack onto peaches and toasted french oak chips as you approach FG. Add your yeast culture. Swirl carboy contents and let sit for 6 months.

**UPDATE - 8/ 15 /15 Tasted Approximately 2 months after adding peaches. The peach flavor is null, however, the sour is present. Next time I will use apricot as I hear it is better used for that stone fruit flavor. At this point in time, the beer is very well balanced and tasty with mild sourness. I hope the sour will grow. Beer is a nice orangey / brown color.

11/23/15 - Bottled. FG of 1.004. Damn, this is amazing. I believe this beer is about 7%abv

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2015-12-16 18:36 UTC
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