Peach Cobbler Sour Ale - Beer Recipe - Brewer's Friend

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Peach Cobbler Sour Ale

176 calories 20.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty Fruit Beer
Boil Time: 60 min
Batch Size: 98 gallons (fermentor volume)
Pre Boil Size: 110 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Austin
Calories: 176 calories (Per 12oz)
Carbs: 20.2 g (Per 12oz)
Created: Monday September 10th 2018
1.053
1.016
4.9%
4.5
4.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
100 lb American - Pale 2-Row100 lb Pale 2-Row 37 1.8 58.1%
50 lb American - White Wheat50 lb White Wheat 40 2.8 29.1%
12 lb United Kingdom - Golden Naked Oats12 lb Golden Naked Oats 33 10 7%
10 lb Lactose (Milk Sugar)10 lb Lactose (Milk Sugar) 41 1 5.8%
172 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 oz Palisade6 oz Palisade Hops Pellet 7.5 Boil 15 min 4.45 100%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
85 g Cinnamon Spice Secondary 2 days
132 lb Peach puree Flavor Primary 0 min.
10 each Sleeves of Graham Crackers Flavor Primary 0 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 4859 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
userwaterprofile-202
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Strike 56 gallons (38 RO/18 Muni)
30 g CaSO4
70 g CaCl2
15 g NaCl
2 oz phos acid

Sparge 86 gallons (58 RO/28 Muni)
2 oz phos acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
56 gal Infusion -- 174 °F 60 min
Temperature -- 154 °F 60 min
86 gal Sparge -- 168 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 99.73 gal (398.9 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 87.73 gal (350.9 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 73.71 gal (294.84 qt) 60.75 243  
Strike water volume at mash thickness of 1.5 qt/lb 60.75 243  
Mash volume with grains 73.71 294.8  
Grain absorption losses -20.25 -81  
Remaining sparge water volume (equipment estimates 58.69 g | 234.7 qt) 68.96 275.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.79 3.2  
Pre boil volume (equipment estimates 99.73 g | 398.9 qt) 110 440  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume 98 392  
Going into fermentor 98 392  
Total: 129.71 518.8
Equipment Profile Used: System Default
 
Notes

Kettle sour to 3.2 - 3.3 pH per kettle sour SOPs

Pitch at 65F
Ferment at 68F

Add puree to FV @ ~1.031

Add bagged graham crackers to FV @ 1.015

Crash to 62F after diacetyl rest. Harvest yeast after 48 hours, and add bagged cinnamon. Remove cinnamon after 2 days.

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  • Last Updated: 2018-09-10 20:32 UTC