Type: All Grain
Batch Size: 5.50 gal
Boil Size: 6.13 gal
Boil Time: 30 min
End of Boil Vol: 5.73 gal
Final Bottling Vol: 5.00 gal
Fermentation: Ale, Single Stage
Date: 24 May 2021
Brewer: Mike Young
Asst Brewer:
Equipment: My Equipment
Efficiency: 85.00 %
Est Mash Efficiency: 85.0 %
Taste Rating: 30.0
Taste Notes:
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

Est Original Gravity: 1.050 SG
Est Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 4.4 %
Bitterness: 0.0 IBUs
Est Color: 3.3 SRM
Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 151.6 kcal/12oz

Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge
Sparge Water: 4.15 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.72
Measured Mash PH: 5.20
Total Grain Weight: 13 lbs 2.4 oz
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Target Mash PH: 5.20
Mash Acid Addition: None
Sparge Acid Addition: None
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

Carbonation Type: Keg
Pressure/Weight: 12.54 PSI
Keg/Bottling Temperature: 45.0 F
Fermentation: Ale, Single Stage
Volumes of CO2: 2.3
Carbonation Est: Keg with 12.54 PSI
Carbonation (from Meas Vol): Keg with 12.54 PSI
Age for: 30.00 days
Storage Temperature: 65.0 F


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.,

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