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Peach Stinger

188 calories 20 carbs
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 55% (brew house)
Source: Ashly Fleming
Calories: 188 calories (Per 12oz)
Carbs: 20 g (Per 12oz)
Created Sunday September 8th 2019
1.057
1.015
5.64%
72.48
5.18
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
8 lb German - Pilsner8 lb Pilsner 38 1.6 46.4%
4 lb United Kingdom - Maris Otter Pale4 lb Maris Otter Pale 38 3.75 23.2%
2 lb Flaked Wheat2 lb Flaked Wheat 34 2 11.6%
1 lb Briess - White Wheat Raw1 lb White Wheat Raw 34.5 2 5.8%
36 oz Other - Fresh Peach Juice36 oz Fresh Peach Juice - (late addition) 4 0 13%
17.25 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
16 oz Cascade16 oz Cascade Hops Leaf/Whole 7 Boil at 212 °F 60 min 38.16 38.1%
10 oz Cascade10 oz Cascade Hops Leaf/Whole 7 Whirlpool at 185 °F 25 min 19.07 23.8%
10 oz Cascade10 oz Cascade Hops Leaf/Whole 7 Dry Hop at 64 °F 6 days 9.53 23.8%
6 oz Cascade6 oz Cascade Hops Leaf/Whole 7 Dry Hop at 64 °F 7 days 5.72 14.3%
 
Mash Guidelines
Amount Description Type Temp Time
0.7 gal Steeping 154 °F 70 min
Starting Mash Thickness: 1.5 qt/lb
 
Yeast
Wyeast - American Ale 1056
Amount:
1
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 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
  • Add 36 oz peach Juice at flame out with 6 oz whole cone Cascade. I juiced about 12 large peaches in a Breville juicer to get the juice.
    -Add 1.5 tsp Gypsum, 1tsp Epsom Salt, 2 tsp Calcium Chloride and 1/2 tsp Calcium Carbonate at Flame out.
    -Dry hop with 10 oz. whole cone Cascade in Primary
  • Dry hop in Secondary fermentation with 6 oz whole cone Cascade and 1 lb. of peaches for aroma.

  • OG was 1.056
    -1.015 after primary fermentation
    -1.011 after secondary
    5.98 ABV
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-09-20 11:21 UTC
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