Belgian Peach 3 gal - Beer Recipe - Brewer's Friend

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Belgian Peach 3 gal

228 calories 16.7 g 12 oz
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Beer Stats
Method: BIAB
Style: Belgian Golden Strong Ale
Boil Time: 90 min
Batch Size: 3.25 gallons (fermentor volume)
Pre Boil Size: 5.25 gallons
Post Boil Size: 3.75 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 228 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created: Thursday October 15th 2020
1.070
1.008
8.2%
39.0
5.1
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.55 lb Simpsons - Finest Pale Ale Golden Promise5.55 lb Finest Pale Ale Golden Promise 37 2.4 64.9%
1.50 lb American - White Wheat1.5 lb White Wheat 40 2.8 17.5%
1 lb Belgian Candi Sugar - Clear/Blond (0L)1 lb Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 11.7%
0.50 lb Weyermann - Acidulated0.5 lb Acidulated 27 3.4 5.8%
8.55 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Norther Brewer0.5 oz Norther Brewer Hops Pellet 7.5 Boil 60 min 23.37 19.2%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 2.8 Boil 30 min 13.41 38.5%
0.60 oz Styrian Goldings0.6 oz Styrian Goldings Hops Pellet 3.5 Whirlpool at 203 °F 0 min 2.18 23.1%
0.50 oz Styrian Goldings0.5 oz Styrian Goldings Hops Pellet 5.5 Dry Hop 3 days 19.2%
2.60 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Irish Moss Fining Boil 15 min.
3 lb Peaches Flavor Secondary 0 min.
2 tsp Pectic Enzyme Water Agt Secondary 0 min.
7 g Chalk Water Agt Mash 1 hr.
0.70 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.40 g Epsom Salt Water Agt Mash 1 hr.
0.30 g Salt Water Agt Mash 1 hr.
0.40 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (custom):
86%
Flocculation:
Med-High
Optimum Temp:
64 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 73 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
70 7 7 21 21 216
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal 155 °F 145 °F 50 min
145 °F 154 °F 25 min
154 °F 163 °F 15 min
163 °F 168 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 6.69 g | 26.8 qt) 6.44 25.8  
Mash volume with grains (equipment estimates 7.29 g | 29.2 qt) 7.05 28.2  
Grain absorption losses -0.94 -3.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.5 g | 22 qt) 5.25 21  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 3.27 g | 13.1 qt) 3.75 15  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 3.73 g | 14.9 qt) 3.25 13  
Total: 6.44 25.8
Equipment Profile Used: System Default
 
Notes

Mash:
145F 50 min.
154F 25 min.
163F 15 min.
168F 15 min.

Pasturize pureed peaches @165F for 10 min, cool to 125F then add Pectic Enzyme, hold for 30 min. Add to secondary


Water chemistry is based on Chimay's profile

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  • Last Updated: 2023-07-17 01:39 UTC