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Apricot and Peach Sour with Oak

160 calories 14.3 g 12 oz
Beer Stats
Method: Extract
Style: Lambic
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 2.5 gallons
Pre Boil Gravity: 1.108 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Calories: 160 calories (Per 12oz)
Carbs: 14.3 g (Per 12oz)
Created Sunday December 23rd 2018
1.049
1.009
5.2%
6.0
3.2
4.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Dry Malt Extract - Pilsen5 lb Dry Malt Extract - Pilsen 42 2 67.1%
1 lb Dry Malt Extract - Wheat1 lb Dry Malt Extract - Wheat 42 3 13.4%
6 lbs / 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb American - Pale 2-Row1 lb Pale 2-Row 37 1.8 13.4%
0.25 lb American - Vienna0.25 lb Vienna 35 4 3.4%
0.20 lb German - Acidulated Malt0.2 lb Acidulated Malt 27 3.4 2.7%
0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Brewmaster - Czech Saaz1 oz Czech Saaz Hops Pellet 3 Boil at 205 °F 15 min 3.06 66.7%
0.50 oz Northern Brewer0.5 oz Northern Brewer Hops Pellet 8 Boil at 205 °F 10 min 2.98 33.3%
1.50 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 lb Apricot Flavor Secondary 5 days
4 oz Lactobacillus Other Secondary 9 days
4 oz Brettanomyces Lambicus Other Secondary 9 days
40 oz Peaches (Frozen slices) Flavor Secondary 5 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
73 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       Amount: 170 g       CO2 Level: 3 Volumes
 
Target Water Profile
Publix Spring water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
70 7 6 11 22 210
 
Notes

At day 5, I sanitized and cut up 3 lbs. of fresh apricots. I kept all of the pits. Fresh peaches would have been ideal, but those don't exist in late December, so I used frozen slices from the store. I pureed all the fruit and added that with the pits that I kept.

At day 8, I used a dried out piece of oak and cut it into chunks. I sanitized it and let it dry for an hour in the oven, then added it to the fermentor.

At day 9, fermentation from the fruit had died down. I added the full packet for each of the Lacto and Brett (Wyeast brand).

At about week 4, I found a couple large, ripe peaches at the store, so I added those.

Each time I added anything to the fermentor, I am introducing oxygen, so I add a little bit of simple syrup to get get the yeast to refill the headspace with CO2.

I bottled everything just short of 6 weeks total time. The result was super oaky. Tried to filter out as much sediment as I could because there was a ton. Next time I do puree, I'll put it my grain bag to keep everything a little more contained. I mixed in a combo of corn sugar and sucrose before bottling to try to get the CO2 level around 3 volumes.

Opened a bottle after 1 week. Really oaky and a little tart. Really good looking head that dissipated after a minute. Carbonation seems to have gone well and now I'll just let it rest for a few months to let the bacteria do its thing.

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  • Public: Yup, Shared
  • Last Updated: 2019-02-11 16:33 UTC
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