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Peach Sour

Method: All Grain
Style: Fruit Lambic
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Post Boil Size: 6.25 gallons
Pre Boil Gravity: 1.071 (recipe based estimate)
Post Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 249 calories (Per 12oz)
Carbs: 20.6 g (Per 12oz)
URL: http://lobhob.com/guide/dr-lambics-guide-to-brewing-your-first-s

Created: Sunday July 4th 2021

Original Gravity:

1.076

Final Gravity:

1.012

ABV (standard):

8.5%

IBU (tinseth):

8.2

SRM (morey):

10.3

Mash pH

5.4

Cost $

n/a

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Brew Log History

Target 95°F
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Attenuation: {{ stats.attenuation | number:2 }}%

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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 lb	Weyermann - Vienna Malt5 lb Vienna Malt	37	3.5	20%
5 lb	Weyermann - Pale Wheat5 lb Pale Wheat	36	2	20%
3 lb	Weyermann - CaraRed3 lb CaraRed	35	19.3	12%
2 lb	Unmalted Wheat2 lb Unmalted Wheat	36	2	8%
1 lb	Flaked Oats1 lb Flaked Oats	33	2.2	4%
9 lb	Peach9 lb Peach - (late fermenter addition)	4.05	0	36%
25 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Sterling (8.7 AA)1 oz Sterling (8.7 AA) Hops	Leaf/Whole	8.7	Boil	10 min	8.23	33.3%
2 oz	Mosaic (12.5 AA)2 oz Mosaic (12.5 AA) Hops	Pellet	12.5	Dry Hop	6 days		66.7%
3 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Sterling (8.7 AA) (Leaf/Whole)	8.23	33.3%
2 oz	Mosaic (12.5 AA) (Pellet)		66.7%
3 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
	Infusion	--	154 °F	65 min
	Sparge	--	168 °F	10 min
Starting Mash Thickness: 1 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
6.70 tsp	Yeast Nutrient	Other	Boil	45 min.
2 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
4 g	Gypsum	Water Agt	Mash	1 hr.
4.65 ml	Lactic acid	Water Agt	Mash	1 hr.

Yeast

Lallemand - WildBrew Philly Sour

Amount:	1 Each	Cost:
Attenuation (avg):	85%	Flocculation:	High
Optimum Temp:	68 - 77 °F	Starter:	No
Fermentation Temp:	95 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 134 B cells required

White Labs - Dry English Ale Yeast WLP007

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med-High
Optimum Temp:	65 - 70 °F	Starter:	No
Fermentation Temp:	95 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 134 B cells required

Omega Yeast Labs - All the Bretts OYL-218

Amount:	1 Each	Cost:
Attenuation (avg):	48%	Flocculation:	Low
Optimum Temp:	68 - 85 °F	Starter:	No
Fermentation Temp:	95 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 134 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 1.9 Volumes

Target Water Profile

Light colored and hoppy

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
75	5	10	50	150	0
Mash Chemistry and Brewing Water Calculator

Notes

We want to mash at a higher temperature to provide complex sugars for the Brett to eat later in fermentation/aging.

Traditional Lambic mash schedule:
http://sourbeerblog.com/the-sour-beer-brewday/

Fermentation schedule:
After boil, chill to 90F and transfer to primary vessel.
Add Lactic Acid 88% blend to reach PH of 4.5
Add Goodbelly or lactic acid. Do not aerate.
Let ferment overnight (12 hours or so) then measure pH.
Continue to measure pH until it reaches 3.3-3.4.
Oxygenate the wort and add sacc yeast.
Allow beer to ferment normally.
After fermentation subsides, taste it. If no off-flavors (rotten, cheese, vomit) proceed.
Rack to glass secondary vessel.
Add Brett blend.
Sample after 4 months; then taste monthly.
Take a gravity reading a month after it tastes good, and if the gravity is the same, time to bottle.

Last Updated and Sharing

484

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Brews

Public: Yup, Shared
Last Updated: 2022-02-25 19:19 UTC
Snapshot Created: 2021-07-04 16:48 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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Peach Sour

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