Session Sour - 1 - Peach Wheat Recipe

Recipe Info

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Session Sour - 1 - Peach Wheat

by on
All Grain
3.25 Gallon(s)
3.5 Gallon(s)
5 min
65%
Comments  Brew Sessions (0)
No Boil, no chill Pitch - Day 2 - End temp Day 2 - Transfer and add peaches Day 5 - Dry Hop Day 7 - Swirl Day 8 - Cold Crash Day 9 - Keg (25psi, for 12hr) Day 9 - Reduce (10psi) OG 6.7 FG Peaches were trader Joe's frozen slices, then thawed and pureed, then poured into the beer in a large secondary. Super low gravity, guessing not enough enzymes to do the job since there was so much wheat? Should be fine since it's getting fruit too. Ph was pretty much perfect. By far the most wort that I have put into a fermenter, added a blow off tube. Going after 12hr, full blast by 24hr but not blowing off. Ferm basically done after 48hr! Racked after about 60hr, the yeast were def still working. Pureed the peaches, all went well and sanitized everything. Peaches started off just making a thick layer on top. No airlock activity but the peaches are foamy and starting to fall. 4 days in secondary and it's still dropping gravity, 0.2 in the last day, despite no airlock activity or visible K. Ph was naturally at 3.7 and had a nice tartness. Realized I didn't get a gravity reading before and after the Peach additions so no idea what is happening in the secondary in terms of dryness. Down to 3.3 the next day. Then 3.2.Hoping it keeps chugging. Gonna wait to dry hop until it's stable. At 3.2 a second day, added dry hops, a little swirl helped the restof the puree sink. Added 8g of acid blend that dropped pH from around 3.8 to 3.35. Added to bottom of fermenter then racked beer, but had to stir to get it mixed up. Next time do it on top of the beer on the keg. Not adding the sour powder may have left a halfway interesting Peach beer. 10 days in the keg and it's starting to taste like lemonade in a great way. Loving this beer after two weeks, could drink tons of it

Fermentables

% lb fermentable ppg   L   usage  
57% 2 2-Row - US 37
Mash
43% 1.5 White Wheat - US 40
Mash
3.5 lb

Hops

oz variety type usage time AA   IBU  
1 Cascade Pellet Flame Out 0 minutes 5.8 0.0
1 Mosaic Pellet Dry Hop 0 days 12.7 0.0
2 oz IBUs calculated using the Tinseth formula

Yeast

name attenuation  
Fermentis Safale S-04 74%
 

Other Stuff

amount unit name usage
8 each Acid Blend Bottle
 

Mash Steps

type heat temp °F time
Saccharification Rest Infusion 148 20 minutes
Mash-Out Direct Heat 170 0 minutes
 

Special Instructions

  1. pH: 5.38, ferm @ 64, tap pH:
  2. 3 Gyps, 2 Eps, 1 CaCl, Camp & Whirl
  3. Hops and WF in at Mash Out then no chill
  4. Acid Blend added at packaging, aiming for 3.5

Tasting Notes (0)

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Recipe Facts

Session Sour - 1 - Peach Wheat
3.25 Gallons Liters
3.50 Gallons Liters  @  5  min
1.027
1.007
2.0° SRM
65%
0.0 IBU (tinseth)
0.00
2.6% ABV
87 per 12oz
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