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pHeaches

Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.62 gallons
Post Boil Size: 5.62 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 164 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)

Created: Sunday August 29th 2021

Dry Dock Apricot Blonde Clone

OG: 1.055 FG: 1.014 ABV: 5.4% IBU: 23

Original Gravity:

1.050

Final Gravity:

1.010

ABV (standard):

5.4%

IBU (tinseth):

24.6

SRM (morey):

7.3

Mash pH

5.2

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6 lb	Mecca Grade - Vanora (Vienna-style)6 lb Vanora (Vienna-style)	36	7.2	56.5%
3 lb	Mecca Grade - Shaniko (White Winter Wheat)3 lb Shaniko (White Winter Wheat)	39	3.1	28.2%
8 oz	Lactose (Milk Sugar)8 oz Lactose (Milk Sugar) - (late boil kettle addition)	41	1	4.7%
10 oz	Weyermann - Carapils10 oz Carapils	34.5	2.1	5.9%
8 oz	Weyermann - Acidulated8 oz Acidulated	27	3.4	4.7%
170 oz / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1 oz	Yakima Valley Hops - Citra1 oz Citra Hops		Pellet	13.1	Boil	15 min	24.62	100%
1 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1 oz	Yakima Valley Hops - Citra (Pellet)		24.62	100%
1 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
3.8 gal		Strike	160 °F	148 °F	90 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 70 °F

Other Ingredients

Amount	Name	Type	Use	Time
2.10 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
0.80 g	Epsom Salt	Water Agt	Mash	1 hr.
2 g	Baking Soda	Water Agt	Mash	1 hr.

Yeast

Lallemand - WildBrew Philly Sour

Amount:	2 Each	Cost:
Attenuation (avg):	85%	Flocculation:	High
Optimum Temp:	68 - 77 °F	Starter:	No
Fermentation Temp:	75 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 90 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 1.9 Volumes

Target Water Profile

Light colored and malty

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
60	5	10	95	55	0
2.1g Calcium Chloride 0.8g Epsom Salt 2.0g baking soda 1 campden tablet
Mash Chemistry and Brewing Water Calculator

Notes

13.6g of pHilly Sour (just over 1 packet (11g each)
add puree's to fermenter on day 7. let sit 5-7 days then cold crash.
5.1 to 5.2 pH at mash
3.2 to 3.5 ph at final

add 48oz can Peach puree and 48oz Apricot puree at day 7 of fermentation.

https://hazyandhoppy.com/peach-and-apricot-sour-recipe/

Last Updated and Sharing

567

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Brews

Public: Yup, Shared
Last Updated: 2021-09-13 04:00 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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