Peach Sour Beer Recipe | BIAB Specialty Fruit Beer | Brewer's Friend
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Peach Sour

214 calories 20.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Specialty Fruit Beer
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Post Boil Size: 4 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 63% (brew house)
Calories: 214 calories (Per 12oz)
Carbs: 20.5 g (Per 12oz)
Created: Saturday September 24th 2022
1.065
1.014
6.7%
12.0
4.0
5.2
n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb Belgian - Pilsner5.5 lb Pilsner 37 1.6 68.8%
9 oz American - White Wheat9 oz White Wheat 40 2.8 7%
5.50 oz Flaked Oats5.5 oz Flaked Oats 33 2.2 4.3%
6 oz Lactose (Milk Sugar)6 oz Lactose (Milk Sugar) - (late boil kettle addition) 41 1 4.7%
3.50 oz German - Acidulated Malt3.5 oz Acidulated Malt 27 3.4 2.7%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 12.5%
128 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Citra5 g Citra Hops Pellet 12.9 Boil 30 min 12.02 100%
5 g / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.5 gal 155 °F 150 °F --
 
Other Ingredients
Amount Name Cost Type Use Time
2 lb Peaches Flavor Primary 36 hr.
2 lb Peaches Flavor Primary 5 days
0.50 tsp Pectic Enzyme Fining Primary 0 min.
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.20 g Epsom Salt Water Agt Mash 1 hr.
2.50 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
1 tsp Yeast Nutrient Other Boil 5 min.
1 tsp Irish Moss Fining Boil 5 min.
3 g Gelatin Fining Primary 10 days
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
High
Optimum Temp:
68 - 77 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 63 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 14.69 psi       Temp: 35 °F       CO2 Level: 3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 0
Mash Chemistry and Brewing Water Calculator
 
Notes

OG 1.065
FG 1.014
Wort PH 5.24
Final PH 3.35

Added 1 lb corn sugar at end of boil to reach target gravity (also because Philly Sour reportedly produces more lactic acid with glucose in the first couple days of fermentation).

Peaches were frozen, riced then pasteurized at 150F with 1/2t pectic enzyme for 20 minutes.
2 lbs peaches in primary at 36 hrs
2 lbs peaches in on day 5

Pitched dry yeast at 75F in well oxygenated wort


Recipe Picture
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  • Public: Yup, Shared
  • Last Updated: 2023-06-09 22:06 UTC
NEW Water Requirements:
Peach Sour
Equipment Profile Used

System Default

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Water Requirements:
Peach Sour
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Recipe Cost $ (USD)
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.
Gallons
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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