Hops
|
Amount
|
Variety
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
0.40 oz |
Amarillo0.4 oz Amarillo Hops |
Pellet |
8.6 |
First Wort
|
0 min |
6.43 |
100% |
Hops Summary
|
Amount
|
Variety
|
IBU
|
Bill %
|
|
0.4 oz |
Amarillo (Pellet) 0.39999999908503 oz Amarillo (Pellet) Hops |
6.43 |
100% |
|
0.4 oz
|
|
|
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Temp
|
Time
|
|
5.5 gal |
165.6 + 1 tsp LA |
Temperature |
155 °F |
60 min |
|
4.75 gal |
|
Sparge |
185 °F |
15 min |
|
Starting Mash Thickness:
2.1 qt/lb
|
Other Ingredients
|
Amount
|
Name
|
Type
|
Use
|
Time
|
|
4 oz |
Oak Cubes
|
Flavor |
Secondary |
-- |
|
49 oz |
peach puree
|
Flavor |
Secondary |
-- |
Notes
Normal mash at 155F, followed by sparge
1 hour boil time
Fermentation with The Yeast Bay Melange sour blend - took yeast from another beer aging in secondary (one thief full dropped right into the wort)
After the initial vigorous fermentation ended (aka saccharomyces fermentation), approximately 3 weeks, transferred to a secondary vessel with 2 cans of peach puree and 2oz of sanitized oak cubes, filling the 5 gallon fermenter all the way up to the neck
Experienced minor blowoff thanks to the fruit puree fermenting
Sampled every 2-3 months until done
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2016-05-03 20:53 UTC
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