Peach Kettle Sour/Saison (AU)

Split batch with (AV). Doubled up the recipe from (AM) in an attempt to make two batches of kettle sour with different fruits.

Brewed 10.0 gallons on 2017-07-24

Preboil gravity: 1.036

Original gravity: 1.040

Final gravity: 1.000

ABV: 5.3%

Apparent Attenuation: 100.0%

Inspired by Apricot Kettle Sour (AM)

Split batch with Jack Fruit Sour/Saison (AV)

Process notes

2017-07-23

At 8:00am temp had dropped to 80°. pH is 4.62, so nothing really happened. This is consistent with what happened in (AM) though.

2017-07-24

At 7:15am temp is still 80°. pH is 4.6. The bacteria could be dead, as they are over a year old from the same bottle that was bought for (AM).

2017-07-24

At 7:00pm pH is still 4.6, so Lactobacillus is probably dead and I'm just going to go ahead with the boil.

2017-07-25

High krausen at nighttime. Should've used a blow off. Fermenting at 72-73°.

2017-07-26

Bought 12 pounds of peach (6# white and 6# yellow). Pitted, cut up and put in freezer.

2017-08-28

Kegged. Decent peach aroma, but there's a lot of alcoholic bite to this one. Pretty harsh. I hope it mellows. Great golden color. Not getting much saison character.

2017-08-28

Lost ~1.5-2 gallons because siphon was clogged with fruit.

Boil for 60 minutes

At 60 minutes

2 ounces of 6.3% Alpha Acid Cascade pellets

At 15 minutes

2 Whirlfloc Tablet

Mash

[89.66%] 13 pounds of Goldpils Vienna (Briess)

[6.90%] 1 pound of Caramel 20L (Briess)

[3.45%] 8 ounces of Honey Malt (GambrinusMalting)

Single infusion mash. Mashed with 6.5 gallons (1.79 quarts per pound) of reverse osmosis water for 60 minutes. 14lb 8oz of grain was used in the mash.

Strike water temp: (0.2/1.79) * (152 - 68) + 152 = 161.4

2.60g calcium chloride, 2.00g gypsum, and 1.00g epsom salt added to water

After 0 mins

mash is 151°

After 30 mins

mash is 148°; pH is 5.34

After 60 mins

mash is 149°; pH is 5.28

Sparge

Sparged for 45 minutes with 9 gallons of 170° reverse osmosis water. (Stopped the sparge early and topped off with ~1 gallon water. Then added 12.5mL of Lactic Acid to drop pH to ~4.53 before adding the Lactobacillus. )

3.60g calcium chloride, 2.80g gypsum, 1.40g epsom salt, and 0.02mL lactic acid added to water

After 0 mins

pH is 5.17; specific gravity is 1.066

After 20 mins

pH is 5.24; specific gravity is 1.047

After 40 mins

pH is 5.28; specific gravity is 1.024; Stopped the sparge shortly after this.

Yeast

2017-07-22

Pitch 13 packs of Lactobacillus Plantarum (SwansonVitamins) at 120°. (After the sparge, boiled for 20 minutes to kill anything. Then, cool to 120° and pitched these pills and left the kettle outside overnight.)

2017-07-24

Pitch 1 pack of 3711 French Saison (Wyeast) at 72°. (Pitched at 8:00pm.)

Dry additions

2017-08-07

12 pounds of Peach. (Took peaches out of freezer and got them to ~170°. Squeezed out juice with spoon and strainer into bowl and added to one of the carboy. Temp of beer raised to 84°.)

Tasting notes (6.00/10; 1 rating)

2017-09-17

[6/10] Peach is coming through well. Light orange, pretty hazy. Earthy, grassy peach aroma. Dry, somewhat grassy peachy flavor. Not too bad, but hops could be reduced. The original harsh alcoholic aromas and flavors have thankfully mellowed out. Decent, but not great.