7 replies to this topic

[HVB]

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.

[neddles]

That grist is much like what I have used for Saison lately. Do you think the hop character will still be what you were hoping for by the time April comes around? Also, which bugs does that blend have in it? 

 

From a guy who enjoys a sour beer but has never brewed one I don't have much more to add. But I'd love to try it.

[HVB]

I do think there will be some hop character left.  It may be subtle, but I feel it will be there.  I am unsure what is in the mix.  This is the wyeast description:

 

Beer Styles: Lambic, Geuze, Flanders Red Ale, American Sour Ale

Profile: Wyeast’s QC Manager and World’s Tallest Microbiologist Greg Doss developed De Bom to create authentic Old- and New-World sour ale profiles but in a fraction of the time required by previous, less manly cultures. For best results, we recommend the following: no O2/aeration at beginning of fermentation; periodic dosing with O2 during fermentation to stimulate ethyl acetate production; frequent sampling to monitor development and complexity. Under optimum conditions, beers can be ready for consumption in 1-2 months.

[HVB]

That grist is much like what I have used for Saison lately.

This has me thinking.  I also picked up Wyeast 3209-PC Oud Bruin Blendâ„¢ and it says it can make an interesting Saison.  I had planned to do a red saison with Red X malt but maybe I will just do 10g of this and split it between the 2.  One will get peaches and one will get raspberries.

 

 

 

Beer Styles: Flemish Brown Ale, American Sour Ale, Saison, Fruit beers, Foreign Stout.

Profile: Because the people don’t want something new … they want something Oud. And Bruin. This new exclusive sour blend is built for dark, malt-accented sour styles – like 3763 Roselaere™ it will create sharp acidity, but unlike 3763 it will leave the malt character intact, creating a balanced and complex end product. Excellent base for blending fruit in secondary (especially cherries or raspberries) and makes for an interesting Saison.

[neddles]

Sounds good to me. Splitting a batch like this is a great advantage of brewing 10g at a pop. I really should order the new sour book and get my feet wet.

[StankDelicious]

Doesn't anything over 10 IBUs inhibit brett/lacto?

[HVB]

[quote name="BigBossMan" post="1831874" timestamp="1411085255"]

Doesn't anything over 10 IBUs inhibit brett/lacto?[/quote

Ibu plays no role with brett,it can with some strains of lacto. I am not sure what it's in this blend.]

[BlKtRe]

Lacto Brevis can handle higher hopping rates vs Delbrueckii which those two seem to be the most readily available. I usually stay around 5 ibu to stay on the safe side. Seems I read somewhere that Wyeast switched to Brevis.

Edited by BlKtRe, 14 October 2014 - 10:07 PM.