Philly Sour - Caramel Peach Sour IPA - Beer Recipe - Brewer's Friend

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Philly Sour - Caramel Peach Sour IPA

209 calories 21.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty Fruit Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 209 calories (Per 12oz)
Carbs: 21.8 g (Per 12oz)
Created: Wednesday March 30th 2022
1.063
1.016
6.1%
17.4
11.0
5.3
67.83
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale Ale10 lb Pale Ale $ 1.70 / lb
$ 17.00 		37 3.5 71.4%
1.50 lb American - Wheat1.5 lb Wheat $ 2.00 / lb
$ 3.00 		38 1.8 10.7%
1 lb Flaked Oats1 lb Flaked Oats $ 2.00 / lb
$ 2.00 		33 2.2 7.1%
0.50 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L $ 2.50 / lb
$ 1.25 		33 120 3.6%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) $ 2.50 / lb
$ 1.25 		33 1.8 3.6%
0.50 lb Rice Hulls0.5 lb Rice Hulls $ 2.00 / lb
$ 1.00 		0 0 3.6%
14 lbs / $ 25.50
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Galaxy1 oz Galaxy Hops $ 3.69 / oz
$ 3.69 		Pellet 14.25 Boil at 212 °F 10 min 17.36 33.3%
2 oz Galaxy2 oz Galaxy Hops $ 3.69 / oz
$ 7.38 		Pellet 14.25 Dry Hop at 40 °F 3 days 66.7%
3 oz / $ 11.07
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Baking Soda $ 0.69 / oz
$ 0.07 		Water Agt Mash 0 min.
5 g Calcium Chloride (anhydrous) $ 4.39 / lb
$ 0.05 		Water Agt Mash 0 min.
3 g Epsom Salt $ 0.02 / g
$ 0.07 		Water Agt Mash 0 min.
5 g Gypsum $ 3.00 / lb
$ 0.03 		Water Agt Mash 0 min.
4 ml Lactic acid $ 0.05 / ml
$ 0.20 		Water Agt Mash 0 min.
0.25 lb Lactose $ 5.38 / lb
$ 1.35 		Flavor Boil 15 min.
2 g Whirlfloc $ 0.25 / g
$ 0.50 		Fining Boil 5 min.
6 lb Peach Slices (Trader Joes - Frozen) $ 4.00 / lb
$ 24.00 		Flavor Primary 2 days
$ 26.27
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
1 Each
Cost:
$ 4.99 / each
$ 4.99
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
68 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
$ 4.99 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.6 gal Strike 158 °F 158 °F 90 min
Starting Mash Thickness: 3.04 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Based on your provided mash thickness (3.04 qt/lb), your strike volume will exceeds the total water needed for the recipe (8.5 g). Reduce mash thickness to 2.42 qt/lb or increase pre-boil volume to 8.64 g.    
Strike water volume at mash thickness of 3.04 qt/lb 10.64 42.6  
Mash volume with grains 11.76 47  
Grain absorption losses -1.75 -7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.5 34
Equipment Profile Used: System Default
 
Notes

HYDROMETER READINGS (ROOM TEMP)
Gravity after 1st mash - 1.054 (1.052 + 0.02 for temp adjustment)
Gravity after boil - 1.054 (????? - looks to be potentially a bad reading)
Gravity from bottom of fluid of boil (1.063)
Gravity after 36hrs fermenting - 1.063
Gravity after 2 weeks fermenting - 1.016

pH READINGS (ROOM TEMP)
pH during mash - 5.3 c
pH post mash - 5.3
pH after boil - 5.3
pH after 36hrs fermenting - 4.9

Repitched rehydrated philly sour yeast at 36 hours after no apparent attenuation or signs of fermentation for the first yeast batch. Very small spots (approximately 1-2mm) of potential infection appeared around open air area above wort. The rehydrated philly sour pitch took off rapidly, showing signs of activity at 5 hours and significant increase in bubbling at 7 hours after pitch. It is worth noting that this philly sour yeast packet expired in a year from now, but the packet was not vacuum sealed right and air and loose space within the packet. Appears to be working fine.

Stirred hard during mash every 15 mins leaving grain bed untouched. Recirculated at 30 mins left in mash with low flow. Cooled rapidly to 80F or below with wort chiller - potentially cooled too far - unsure of how accurate anvil foundry thermostat is.


SO42-/Cl- ratio: 1.2 Balanced

120L Crystal Malt 0.5Lbs

6lbs frozen peaches @ 48 hr mark primary

Cold crashed for 3 days, dry hopped starting at cold crash for entire duration of cold crash with two ounces of galaxy pellets

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  • Last Updated: 2022-04-20 21:57 UTC