Peach Kettle Sour (co-pitch - delayed 48 hours)

Taste Notes:

Ingredients

Amt	Name	Type	#	%/IBU	Volume
4 lbs	Pale Malt (2 Row-Briess) (1.8 SRM)	Grain	1	30.4 %	0.31 gal
4 lbs	White Wheat Malt (Rahr) (2.4 SRM)	Grain	2	30.4 %	0.31 gal
8.0 oz	Oats, Flaked (1.0 SRM)	Grain	3	3.8 %	0.04 gal
5.0 pkg	Lactobacillus Plantarum (Swanson Probiotics #1) [124.21 ml]	Yeast	4	-	-
1.0 pkg	Cali Dry American (Cellar Science #Cali) [50.28 ml]	Yeast	5	-	-
1.0 pkg	Safale American (DCL/Fermentis #US-05) [50.28 ml]	Yeast	6	-	-
0.50 oz	El Dorado (2019) [14.00 %] - 3.0 Days Before Bottling for 0.0 Days	Hop	7	0.0 IBUs	-
4 lbs 6.4 oz	Aseptic Peach Puree [Bottling] (0.0 SRM)	Adjunct	8	33.5 %	0.36 gal
4.00 oz	Amoertti Peach Extract (Bottling 5.0 mins)	Flavor	9	-	-
4.0 oz	Sugar, Table (Sucrose) [Bottling] (1.0 SRM)	Sugar	10	1.9 %	0.02 gal

Gravity, Alcohol Content and Color

Mash Profile

Mash Steps

Name	Description	Step Temperature	Step Time
Mash In	Add 12.00 qt of water at 162.3 F	152.0 F	60 min

Sparge: Batch sparge with 3 steps (0.06gal, 2.04gal, 2.04gal) of 168.0 F water

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Notes

5/24/2021 - Brew Day - Boil for 30 minutes without any hop additions & chill to 100 degrees. Pour in 5 capsuls of Lacto Plantarum and continue chilling to 75 degrees. Pour into fermenter as normal and leave in the basement overnight. Plan to taste over the next day or two and determine when to pitch yeast.

5/26/2021 - Pitched US-05 at 6pm (around 48 hours after pitching lacto) and aerated.

5/31/2021 - Checked gravity and it was only down to 1.020 without too much visible activity. Decided to pitch a pack of Cali Dry yeast and aerate to make sure it would finish up.

6/8/2021 - Kegged - FG=1.010 - Firm tartness without being overpowering. Subtle grain/malt in the background. Added 4.4 lbs peach aseptic fruit puree to the keg, rinsed the bag with some beer, dumped that in, and racked on top along with 1TB of potassium sorbate. I'm also using my floating dip tube for the first time on this beer so I can shake the keg as needed to mix in the fruit without sucking it all out the bottom. After filling and sealing the lid with CO2, I shook the keg back and forth a few times to help mix in the puree before putting in the kegerator to chill and carb. I'll be serving this one right away and will probbaly need to shake it before drinking for the day/night so the fruit gets mixed in better.

6/8/2021 - Tasted for carb. Peach wasn't coming through very much, and the beer seemed too sour without it, so I added 4 oz of Amoretti peach extract & 1/2 cup sugar to 3/4 cups boiling, water. I whisked to combine and poured into the keg. Re-pressurized and shook the keg to help mix. I'll check carbonation again in the morning.,