Peach Sour
OG≈1.048
IBU ≈20
Grist
70% 8.25# Pils or Valley Malt 2-row (may do a blend of the two)
20% 2.5# Vienna
10% 1# Unmalted Wheat
Hops
15 IBU Neutral Bittering hop @ 90
14grams Amarillo @ 0/whirlpool
14grams Citra @ 0/whirlpook
Yeast
Wyeast De Bom Sour Blend
After desired level of sourness is reached ≈ 2 months I plan to rack onto 10# of fresh frozen peaches for a few months.
Looking for any feedback or comments on the recipe, hoping to get this brewed in early October. My goal is a light, sour beer for the spring. I think the finishing hops should play well with the peaches.