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Old 09-03-2012, 09:19 PM   #1
CadillacAndy
 
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Recipe Type: All Grain   
Yeast: US-05   
Yeast Starter: Preffered.   
Batch Size (Gallons): 5   
Original Gravity: 1.054   
Final Gravity: 1.010   
IBU: 3.1   
Boiling Time (Minutes): 40   
Color: 3.8SRM   
Primary Fermentation (# of Days & Temp): 12   
Secondary Fermentation (# of Days & Temp): 7   
Tasting Notes: Excellent balance of peach sweetness and Berliner-style tartness   

Liberty Peach Berliner Weisse

5 gallon batch size
40 minute boil time

5 lbs Pale Malt
4 lbs White Wheat Malt
0.20 oz Hallertauer Hersbrucker [4.00 %] - First Wort 40.0 min Hop (3.1 IBUs)
6 lbs Fruit - Peach (secondary)
25ml Peach extract (secondary or directly to keg)
1 packet US-05

Orignal gravity - 1.054
Final gravity - 1.010
5.5% ABV

Mash Process

I use a 5 gallon round cooler as my mash tun when doing a sour mash. I've found that it's able to stay above 90F for 3+ days even in a 70F room in the basement.
Doughed in with 12 quarts h20 @ 152F
Move tun to location where temp is relatively consistent
Allow to cool to about 110-120F and toss in a handful of unmilled grain - or, for better consistency, use pre-cultured lactobacillus from White Labs.
Cover top of mash with saran wrap - saran wrap should be in direct contact with the mash. Try to lightly push out air bubbles. Purge with co2 if available. I also cover the very top of my mash tun with saran wrap to keep the smell down.
If available, test mash every 12 hours with a pH meter. After 3 days my mash was around 3.5, so I decided it was ready to go.
Drain tun and sparge as normal to collect full boil volume. Please note that this will most likely smell like vomit and death. This is normal.
Boil for 30-40 mins to help drive off this smell.
I also added .2oz of Hersbrucker at the beginning of the 40 min boil for an approx IBUs of 3.1.

Fermentation Process
I used a slurry from a previous batch that used US-05. I'd probably pitch 2 packets or make a starter if I was doing it from scratch since the pH is pretty low.
I ferment US-05 at 62F for 3 days, then 3 days at 65F and then let it free rise to 70F for the next 4-8 days - until I get to my final gravity.
At this point I dumped my 6 pounds of peaches in to a secondary carboy and racked on to it. I used fresh peaches that I cored and froze with the skins on. I used 3lbs of yellow peaches and 3lbs of white peaches, but all yellow is fine.
I let this sit at 65F for another week or so, then cold crash it down to 33F and add gelatin to drop the fruit and yeast.
Since I keg, at this point I racked to the keg and force carbed to about 2.8 volumes.

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Old 09-03-2012, 09:31 PM   #2
bottlebomber
 
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How is the lacto playing a role in the beer if you are boiling it?

 
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Old 09-03-2012, 09:34 PM   #3
CadillacAndy
 
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From the sour mash. It creates lactic acid prior to boiling, then the boil kills it. After that its basically a clean beer - albeit quite acidic.
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Old 09-03-2012, 09:50 PM   #4
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Gotcha. So the sour mash is just creating a controlled level of acidity, and then it's fermented with a clean yeast.

 
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Old 09-03-2012, 09:56 PM   #5
CadillacAndy
 
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Quote:
Originally Posted by bottlebomber
Gotcha. So the sour mash is just creating a controlled level of acidity, and then it's fermented with a clean yeast.
Exactly. The flavor isn't quite as complex as it would be by adding lacto in to the fermenter, but it's much more controlled. Plus you can use your regular equipment and not worry about contaminating it with lacto.

I haven't tried it with other fruit yet. I have a freezer full of strawberries, cherries, currants, plums, goji berries, etc. The peach has been too good to me to switch it up.

I'd ultimately like to get away from the peach extract, but since peach is such a light flavor, it's really tricky to get the aroma without the extract.
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Old 10-03-2012, 09:01 PM   #6
CadillacAndy
 
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I'm making a version of this using some oak and bourbon. I bought myself a bottle of "research" Makers Mark awhile ago for some bourbon barrel stout and got in to it the other night while trying to kick a keg of this. The flavors really, really play nicely together. Hopefully the oak will contribute some vanilla flavors. I'll post the outcome in a few weeks.

 
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Old 02-16-2013, 07:23 PM   #7
Vestal81
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Is it ok to use my (clean beer) mash tun to sour mash

 
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Old 02-16-2013, 07:25 PM   #8
bottlebomber
 
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Quote:
Originally Posted by Vestal81
Is it ok to use my (clean beer) mash tun to sour mash
There's no such thing as a clean mash tun. That thing is riddled with lactobaccilus.

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Old 02-24-2013, 09:33 PM   #9
Vestal81
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Ok. Makes sense

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Old 05-25-2013, 03:56 PM   #10
MagooBrew
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Following. ( for the recipe )
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