Peachy Keen - Beer Recipe - Brewer's Friend

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Peachy Keen

215 calories 22.1 g 12 oz
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Beer Stats
Method: BIAB
Style: Mixed-Fermentation Sour Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Rich Murphy
Calories: 215 calories (Per 12oz)
Carbs: 22.1 g (Per 12oz)
Created: Wednesday April 17th 2019
1.065
1.016
6.5%
3.6
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb American - Pilsner6 lb Pilsner 37 1.8 26.7%
6 lb American - Wheat6 lb Wheat 38 1.8 26.7%
0.50 lb Agave Nectar0.5 lb Agave Nectar 52.5 2 2.2%
10 lb Apricot10 lb Apricot 4.05 0 44.4%
22.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Azacca5 g Azacca Hops Leaf/Whole 15 Whirlpool 15 min 3.6 15%
1 oz Azacca1 oz Azacca Hops Leaf/Whole 15 Dry Hop 5 days 85%
33.35 g / $ 0.00
 
Yeast
Wyeast - German Wheat 3333
Amount:
1 Each
Cost:
Attenuation (custom):
73%
Flocculation:
High
Optimum Temp:
63 - 75 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 116 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
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
7 gal Temperature -- 150 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 7.56 g | 30.2 qt) 8.06 32.2  
Mash volume with grains (equipment estimates 8.52 g | 34.1 qt) 9.02 36.1  
Grain absorption losses -1.5 -6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 1.19 4.8  
Pre boil volume (equipment estimates 7.01 g | 28 qt) 7.5 30  
Boil off losses -1.5 -6  
Post boil Volume 5.51 22  
Hops absorption losses (whirlpool, hop stand) -0.01 -0  
Volume into fermentor 5.5 22  
Total: 8.06 32.2
Equipment Profile Used: System Default
 
Notes

Mash malts 60 minutes at 150° F (66° C), lauter, sparge, and collect runoff. Boil 15 minutes (this is the first boil), add and dissolve the agave nectar (or peach syrup), and chill to 95° F (35° C) for kettle souring. Pitch 200 billion cells of L. plantarum and maintain temperature of 95° F (35° C) for 48–72 hours, or until pH falls to 3.2–3.4.

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  • Last Updated: 2019-04-17 16:38 UTC