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Sun of a Peach

211 calories 20.4 g 12 oz
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 8 gallons (fermentor volume)
Pre Boil Size: 10 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Steve | Dennis
Calories: 211 calories (Per 12oz)
Carbs: 20.4 g (Per 12oz)
Created Wednesday August 17th 2016
1.064
1.014
6.59%
74.09
4.85
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
17 lb American - Pale 2-Row17 lb Pale 2-Row 37 1.8 77.3%
2 lb Rice Hulls2 lb Rice Hulls 0 0 9.1%
16 oz American - Caramel / Crystal 10L16 oz Caramel / Crystal 10L 35 10 4.5%
16 oz American - Carapils (Dextrine Malt)16 oz Carapils (Dextrine Malt) 33 1.8 4.5%
16 oz Flaked Oats16 oz Flaked Oats 33 2.2 4.5%
22 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 15 Boil 60 min 35.28 10%
1 oz Citra1 oz Citra Hops Pellet 12.5 Boil 10 min 10.66 10%
1 oz Galaxy1 oz Galaxy Hops Pellet 14.25 Boil 10 min 12.15 10%
1.50 oz Nelson Sauvin1.5 oz Nelson Sauvin Hops Pellet 12.5 Boil 10 min 15.99 15%
1.50 oz Nelson Sauvin1.5 oz Nelson Sauvin Hops Pellet 12.5 Whirlpool 5 min 15%
2 oz Citra2 oz Citra Hops Leaf/Whole 12.5 Dry Hop 3 days 20%
2 oz Nelson Sauvin2 oz Nelson Sauvin Hops Pellet 12.5 Dry Hop 3 days 20%
10 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
Temperature 153 °F 60 min
Fly Sparge 170 °F --
Starting Mash Thickness: 1.3 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
1.42 each whirfloc Water Agt Boil 15 min.
1.42 tsp yeast nutrient Water Agt Boil 15 min.
17 lb peaches Flavor Primary --
 
Yeast
Mangrove Jack - US West Coast Yeast M44
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
59 - 74 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 356 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Notes

We added about 1.5-2lb of fresh chopped peaches per gallon to the primary fermentation just before pitching the yeast. Peaches were frozen for a few days prior to brew and left to thaw out the morning of the brewday. One batch had skin-on peaches, and the other was peeled. Both turned out excellent. The skinless was a bit more crisp, but the skin-on was a bit more peachy, hazy and overall more fruity.

Also used 3 packets of yeast

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2016-12-02 20:09 UTC
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