Tons of Fucking Peaches - Beer Recipe - Brewer's Friend

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Tons of Fucking Peaches

178 calories 13.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Lambic
Boil Time: 45 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 178 calories (Per 12oz)
Carbs: 13.7 g (Per 12oz)
Created: Friday September 1st 2017
1.055
1.007
6.3%
9.7
7.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb American - Pale Ale4 lb Pale Ale 37 3.5 38.6%
3 lb United Kingdom - Maris Otter Pale3 lb Maris Otter Pale 38 3.75 29%
1.25 lb Belgian - Wheat1.25 lb Wheat 38 1.8 12.1%
0.60 lb Belgian - Aromatic0.6 lb Aromatic 33 38 5.8%
0.60 lb Flaked Oats0.6 lb Flaked Oats 33 2.2 5.8%
0.60 lb German - Spelt Malt0.6 lb Spelt Malt 37 2 5.8%
0.30 lb German - Acidulated Malt0.3 lb Acidulated Malt 27 3.4 2.9%
10.35 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Summer1 oz Summer Hops Pellet 5.8 Boil 5 min 4.58 50%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 1.4 Boil 45 min 5.09 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
16 oz Goodbelly Mango Probiotic Other Other 2 days
6.50 lb Fresh Peaches Flavor Secondary 30 days
 
Yeast
Imperial Yeast - B51 Workhorse
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Medium
Optimum Temp:
65 - 75 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 321 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Dextrose       CO2 Level: 3 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 150 °F 75 min
Starting Mash Thickness: 1.45 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.45 qt/lb 3.75 15  
Mash volume with grains 4.58 18.3  
Grain absorption losses -1.29 -5.2  
Remaining sparge water volume (equipment estimates 3.99 g | 16 qt) 3.79 15.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.2 g | 24.8 qt) 6 24  
Boil off losses -1.13 -4.5  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.54 30.2
Equipment Profile Used: System Default
 
Notes

Kettle soured with lacto P to 3.2 PH. Peaches washed and frozen to clean, added to secondary.

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  • Last Updated: 2017-09-01 22:58 UTC