Peach Sour Ale - Beer Recipe - Brewer's Friend

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Peach Sour Ale

202 calories 20.7 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Flanders Red Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 85% (brew house)
Source: John Prince
Calories: 202 calories (Per 12oz)
Carbs: 20.7 g (Per 12oz)
Created: Saturday December 30th 2023
1.061
1.015
6.0%
32.7
8.1
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Briess - DME Golden Light3 lb DME Golden Light 44.6 4 35.3%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) 41 1 11.8%
12 oz Invert Sugar Syrup12 oz Invert Sugar Syrup - (late boil kettle addition) 36 1 8.8%
4 oz Briess - Caramel Malt - 10L4 oz Caramel Malt - 10L 35.4 10 2.9%
4 oz Briess - Carapils Malt4 oz Carapils Malt 34.5 1.5 2.9%
16 oz Crisp Malting - Finest Maris Otter16 oz Finest Maris Otter 38 3 11.8%
36 oz Brewers Best - Brewers Best - US - Peach Fruit Kicker36 oz Brewers Best - US - Peach Fruit Kicker 38 20 26.5%
136 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Huell Melon2 oz Huell Melon Hops Pellet 7.2 Boil 20 min 32.67 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz Yeast Nutrient Water Agt Mash 0 min.
1.40 g Epsom Salt Water Agt Mash 1 hr.
2.90 g Gypsum Water Agt Mash 1 hr.
1.30 g Salt Water Agt Mash 1 hr.
5.50 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Lallemand - Sourvisiae
Amount:
0.50 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 109 B cells required
Lallemand - WildBrew Philly Sour
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
68 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 109 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Sioux Falls (Southwest), South Dakota 2023
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
32 21 87 13 66 123
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.71 g | 26.8 qt) 7.2 28.8  
Mash volume with grains (equipment estimates 6.71 g | 26.8 qt) 7.32 29.3  
Grain absorption losses (steeping) -0.19 -0.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.49 2  
Pre boil volume (equipment estimates 7.01 g | 28 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.06 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 7.2 28.8
Equipment Profile Used: System Default
 
Notes

This was an outdated Brewers Best Pucker Peach Sour Ale.

I refreshed the steeping grains with fresh grains. The Philly Sour yeast expired (01/2023) with an approximate 75% viability.
Thought I would throw in a bit of Maris Otter to add a bit more malt flavor.

Steeped grains for 30 minutes at 154 degrees.

Mash PH calculation was not used since it was a partial.

Started with RO Water, and added salts to match local water.
Had to add and additional "1" teaspoon of Baking Soda to bring the final Boil PH to around 5.1.

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  • Last Updated: 2024-01-05 20:51 UTC