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Pie Girl Peach Lambic

Peach flavored lambic beer with combination of peach taste with the sour taste typical of a good Belgian lambic.

Brewer: Clumbsydog Email: MGadd24@aol.com
Beer: Pie Girl Peach Lambic Style: Belgian Fruit Lambic
Type: Extract w/grain Size: 5 gallons
Color:
11 HCU (~8 SRM)
Bitterness: 8 IBU
OG: 1.073 FG: 1.011
Alcohol: 8.0% v/v (6.3% w/w)
Water: Treat water only if you have a bad ph rating on water.
Grain: .5 lb. British pale
.5 lb. American crystal 40L
Steep: Steep cracked grains (crystal malt) at 155 degrees F for 30-minutes in 6-gallons water. Add extracts and steep 20-30 minutes at 155 degrees till extract well mixed in. Cool to 125-130 deg. transfer to a bucket and add crushed pale malt. Cover tightly and let sit for 12-24 hours to "sour" (longer it sits, sour it gets) in a warm place..
Boil: 60 minutes SG 1.061 6 gallons
3.5 lb. Light malt extract
6.00 lb. Wheat extract
Transfer soured wort to brew pot (remove any mold that forms on top); add hops and boil for 1-hour.
Add Irish moss (1 tsp) 45-minutes into boil.
Hops: 1/2 oz. Tettnanger (4.5% AA, 60 min.)
Yeast: 1- Package Belgian Ale Yeast
1- Package Belgian Lambic yeast

Aerate wort for minimum 5-minutes prior to pitching yeast at 70-75 deg. temperature range.
Log: Ferment in "Primary" approximately 14-days. Transfer to "Secondary" and add 10-lbs peaches (skinned, pitted and cut into small pieces, steeped in enough water to cover at 155 deg. for 20-minutes) to secondary. Ferment for 6-8 weeks. Transfer to "Tertiary" fermentator, straining peaches from beer, and allow to sit for 14-21 days.
Bottle at end of this period using 3/4 cup corn sugar to one pint water for priming. Let sit in bottles for a minimum of 3-months before tasting.
Carbonation: Bottle using 3/4 cup Corn sugar in 1/2 cup water
Tasting: Allow "Pie Girl" to age in bottle for minimum of 3-months prior to tasting.

Recipe posted 12/02/01.