Peach Sour 4gal - Beer Recipe - Brewer's Friend

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Peach Sour 4gal

212 calories 21.9 g 12 oz
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Beer Stats
Method: Extract
Style: Wild Specialty Beer
Boil Time: 30 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 2.5 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.098 (recipe based estimate)
Post Boil Gravity: 1.171 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Source: drake
Calories: 212 calories (Per 12oz)
Carbs: 21.9 g (Per 12oz)
Created: Thursday August 20th 2020
1.064
1.016
6.3%
13.1
3.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Briess - DME Pilsen Light3 lb DME Pilsen Light 45 2 35.3%
2 lb Briess - DME Bavarian Wheat2 lb DME Bavarian Wheat 44.6 3 23.5%
0.50 lb Lactose (Milk Sugar)0.5 lb Lactose (Milk Sugar) 41 1 5.9%
1.50 lb Peach1.5 lb Peach - (late boil kettle addition) 4.05 0 17.6%
1.50 lb Apricot1.5 lb Apricot - (late boil kettle addition) 4.05 0 17.6%
8.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 20 min 13.1 100%
1 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
0.50 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 83 B cells required
Lallemand - WILDBREW™ SOUR PITCH
Amount:
0.50 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Low
Optimum Temp:
86 - 104 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 83 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 1.53 g | 6.1 qt) 2.09 8.3  
Volume increase from sugar/extract (early additions) 0.41 1.7  
Pre boil volume (equipment estimates 1.94 g | 7.8 qt) 2.5 10  
Volume increase from sugar/extract (late additions) 0.35 1.4  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume 1.5 6  
Top off amount 2.5 10  
Going into fermentor 4 16  
Total: 4.59 18.3
Equipment Profile Used: System Default
 
Notes

I have not brewed this yet.

Inspired by: https://www.homebrewtalk.com/threads/really-easy-fruit-sour.675345/
and
http://foundationbrew.com/beer/double-stone-jam/



add fruit after primary fermentation

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  • Last Updated: 2021-05-04 23:09 UTC