Fruit Lambic Recipe - Joe Peche

Recipe Info

Recipe Image

Joe Peche

by on
All Grain
5 Gallon(s)
6 Gallon(s)
60 min
75%
Peach Wild Ale

Fermentables

53% - Bohemian Pilsner Malt
6
37
1
Mash
18% - Rye Malt
2
29
2
Mash
13% - Wheat Malt (Pale)
1.5
39
1
Mash
9% - Acidulated Malt - DE
1
27
3
Mash
7% - Munich Malt
0.75
34
6
Mash

Hops

Tettnanger (DE)
0.25
Pellet
Boil
50 min(s)
4.5
3.8

Yeast

Roeselare Ale Blend
80%

Other Stuff

French Oak Chips
1
oz
Secondary
Peach Puree
6
lb
Secondary

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Soak Oak Chips in Chardonnay for 2 weeks.
2.
Add Oak Chips in the Secondary.
3.
Add Peach Puree 2 months before bottling.
4.
Age for 1 year before bottling.
5.
Pitch fresh yeast at bottling.

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Joe Peche
Fruit Lambic
  • 5.00 Gallons Liters Batch Size
  • 6.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.059 OG
  • 1.012 FG
  • 3.8 IBU (tinseth) Bitterness
  • 0.06 BG:GU
  • 3.7° SRM Color
  • 75% Efficiency
  • 6.1% ABV Alcohol
  • 196 per 12oz Calories
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