White Peach and Koji Rice Pale Ale - Beer Recipe - Brewer's Friend

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White Peach and Koji Rice Pale Ale

224 calories 25.4 g 12 oz
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Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.72 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Tim Hamersly
Calories: 224 calories (Per 12oz)
Carbs: 25.4 g (Per 12oz)
Created: Monday July 22nd 2024
1.067
1.020
6.2%
11.1
4.1
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb American - Pilsner5 lb Pilsner 37 1.8 28.2%
4 lb Flaked Rice4 lb Flaked Rice 40 0.5 22.5%
3 lb American - White Wheat3 lb White Wheat 40 2.8 16.9%
0.50 lb Weyermann - Carafoam0.5 lb Carafoam 34.5 2.2 2.8%
4 lb White Peaches - US - White Peaches4 lb US - White Peaches - (late mash tun addition) 2 0.05 22.5%
20 oz CellarScience - JP - CellarScience - White Koji Rice20 oz JP - CellarScience - White Koji Rice - (late boil kettle addition) 32.2 1 7%
17.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Saaz0.25 oz Saaz Hops Pellet 3.5 Boil 60 min 3.2 6.3%
1.75 oz Saaz1.75 oz Saaz Hops Pellet 3.5 Mash 60 min 4.46 43.8%
2 oz Saaz2 oz Saaz Hops Pellet 3.5 Whirlpool at 175 °F 25 min 3.46 50%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Campden Tablets Water Agt Mash --
2.10 g Diammonium Phosphate (DAP) Water Agt Boil 15 min.
1 each Whirlfloc Fining Boil 15 min.
8.50 g Pectic Enzyme Fining Primary --
0.20 g Ascorbic Acid Water Agt Kegging --
0.50 each Campden Tablets Water Agt Kegging --
 
Yeast
CellarScience - Cali
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
59 - 72 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 108 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
17 1 16 1 17 75.1
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
34 qt Hot rice will increase mash temp Temperature 162 °F 158 °F 60 min
Starting Mash Thickness: 2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 6.88 27.5  
Mash volume with grains 7.91 31.6  
Grain absorption losses -1.72 -6.9  
Hops absorption losses (mash) -0.07 -0.3  
Remaining sparge water volume (equipment estimates 1.27 g | 5.1 qt) 1.41 5.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.47 1.9  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 6.72 26.9  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 5.08 20.3  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Going into fermentor 5 20  
Total: 8.28 33.1
Equipment Profile Used: System Default
 
Notes

0. Pit, and blend peaches. Boil in a bag for 10 minutes to pasteurize, strain and freeze. Reserve the frozen juice to add at chilling step.

  1. Boil rice for 20 mins. 2:1 Water to Flaked Rice ratio. Let cool.
  2. Add salts and bring total water volume up to Strike temp.
  3. Mash in with mash hops and all grains except Koji rice.
  4. Test pH at 10 mins into the Mash. Adjust to 5.3 pH.
  5. Add Koji Rice at 50 mins Mash.
  6. Raise temp and recirculate at 170F for 15 mins.
  7. Take Mash-Out pH reading. Target is 4.4 pH. Take Pre-boil OG reading. Adjust with DME as necessary.
  8. Lauter grains and begin the Boil.
  9. Add bittering Hops.
  10. Add Whirlfloc and DAP at 15 mins
  11. Take Post-Boil OG and pH readings.
  12. Recirculate with Whirlpool hops at 175F for 20 mins
  13. Add frozen peach juice. Recirculate and Chill to pitching temp (below 80 F).
  14. Transfer wort to fermenter. Add Pectic Enzyme dissolved in a few Tbsp cold water. Pitch yeast and ferment at 70 F @ 5 psi for 1 week or until FG is reached.
  15. Cold crash for at least 2 days.
  16. Closed transfer to Serving keg with Ascorbic acid and 1/2 Campden tablet (crushed).
  17. Force carbonate @ 30 psi for 3 mins, shake keg.
  18. Lower pressure to 10 psi and serve.
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  • Last Updated: 2024-08-13 22:23 UTC