Sour Peach Saison - Beer Recipe - Brewer's Friend

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Sour Peach Saison

190 calories 18 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 21 liters (ending kettle volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 190 calories (Per 330ml)
Carbs: 18 g (Per 330ml)
Created: Thursday June 7th 2018
1.062
1.013
6.5%
31.3
6.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.70 kg Canadian - Pale 2-Row3.7 kg Pale 2-Row 36 1.75 61.3%
1.20 kg German - Pilsner1.2 kg Pilsner 38 1.6 19.9%
454 g Flaked Wheat454 g Flaked Wheat 34 2 7.5%
454 g American - Victory454 g Victory 34 28 7.5%
227 g Honey227 g Honey 42 2 3.8%
6,035 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Brewer's Gold28 g Brewer's Gold Hops Pellet 8.9 Boil 60 min 31.28 33.3%
56 g Strisselspalt56 g Strisselspalt Hops Pellet 2 Boil 0 min 66.7%
84 g / $ 0.00
 
Yeast
White Labs - Belgian Saison II Yeast WLP566
Amount:
1 Each
Cost:
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
20 - 26 °C
Starter:
Yes
Fermentation Temp:
25 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 399 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.5 L Infusion -- 69 °C 60 min
15 L Fly Sparge -- 78 °C 30 min
Starting Mash Thickness: 1.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 8.7
Mash volume with grains 12.5
Grain absorption losses -5.8
Remaining sparge water volume 26.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 27.1 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil volume (equipment estimates 22.4 L) 21
Estimated amount in fermentor 21
Total: 35.1  
Equipment Profile Used: System Default
 
Notes

Add 10ml Lactic Acid to mash, and sparge water to drop PH to 4.5
Boil for 15 minutes then cool to 95c.
Kettle Sour with Lactobacillus at 95c for 48 hours, or until PH has dropped to 3.5.
After PH has reached 3.5, complete 60 minute boil with scheduled hop additions.
Add honey at 10 minutes. Chill to 20c
At 10 days, transfer to secondary over 2LBs of peaches.
Day 18, crash and transfer to keg.
Over first three days, add 14g of wine soaked French oak chips to keg.
Remove oak chips, and Carb to 3.2 volumes of CO at day 21

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  • Last Updated: 2018-06-24 12:28 UTC