Gluten Free Peach Sour - Beer Recipe - Brewer's Friend

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Gluten Free Peach Sour

236 calories 25.3 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 5 liters (fermentor volume)
Pre Boil Size: 10.73 liters
Post Boil Size: 5.05 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brewfather Christmas Sour + Brewers Friend Gluten Free Summer Sour + 2Bays Orange IPA
Calories: 236 calories (Per 12oz)
Carbs: 25.3 g (Per 12oz)
Created: Thursday December 26th 2024
1.071
1.019
6.9%
8.6
5.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.38 kg Grouse Malt House - Vienna Millet Malt0.375 kg Vienna Millet Malt 31 2.6 21.9%
0.63 kg White Sorghum Syrup - Gluten Free0.625 kg White Sorghum Syrup - Gluten Free 37 1.5 36.6%
0.13 kg Brown Rice Syrup - Gluten Free0.125 kg Brown Rice Syrup - Gluten Free 44 2 7.3%
0.10 kg Raw Honey0.1 kg Raw Honey 38 20 5.9%
0.43 kg Peach0.43 kg Peach - (late fermenter addition) 4.05 0 25.2%
54 g Lactose (Milk Sugar)54 g Lactose (Milk Sugar) 41 1 3.2%
1.71 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Galaxy5 g Galaxy Hops Pellet 14.25 Hop Stand at 85 °C 20 min 4.85 50%
5 g Citra5 g Citra Hops Pellet 11 Hop Stand at 85 °C 20 min 3.74 50%
10 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.87 ml Lactic acid Water Agt Mash 0 min.
1.50 ml Vanilla extract Spice Secondary 0 min.
 
Yeast
Lallemand - WILDBREW™ SOUR PITCH
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Low
Optimum Temp:
30 - 40 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 43 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 44.9 g       Temp: 25 °C       CO2 Level: 3 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
1 L Higher temps favour sweeter beers. Steeping 100 °C 65 °C 30 min
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 10.5 L) 10.5
Mash volume with grains (equipment estimates 10.5 L) 10.7
Grain absorption losses (steeping) -0.4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.6
Pre boil volume (equipment estimates 10.8 L) 10.7
Boil off losses -5.7
Post boil volume 5.1
Hops absorption losses (whirlpool, hop stand) -0.1
Going into fermentor 5
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: 10.5  
Equipment Profile Used: System Default
 
Notes

Base Recipes:

  1. https://web.brewfather.app/share/pFEw493pXrxdsr
  2. https://www.brewersfriend.com/homebrew/recipe/view/982463/gluten-free-summer-sour


    Carbonation Notes

    https://www.asianbeernetwork.com/wp-content/uploads/2021/01/Beer-Style-and-Carbonation-Level-Chart-3.pdf


    https://www.sourbeerblog.com/carbonation-in-sour-beers/

    Bottle conditioning:
    Dissolved sugar in 5x's its weight in sterile water and add to beer (water weight is 225g)
    Used 0.1g of yeast per liter of beer (0.5g total). Rehydrate in 10x its weight in sterile water for 30 mins at 30 to 35 deg (5 g water)
    Leave for at least 2 weeks between 15 to 25 deg. Use a test bottle to check carbonation
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  • Last Updated: 2025-02-14 09:01 UTC