Palisade Peach Lager

All Grain Recipe

Submitted By: Dallas0327 (Shared)
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Brewer: Chris Simmons
Batch Size: 6.00 gal	Style: American Lager ( 1B)
Boil Size: 8.79 gal	Style Guide: BJCP 2015
Color: 3.7 SRM	Equipment: Chris' Spike System
Bitterness: 25.9 IBUs	Boil Time: 90 min
Est OG: 1.050 (12.4° P)	Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.012 SG (3.1° P)	Fermentation: Ale, Two Stage
ABV: 5.0%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
10.68 gal	Distilled Water	Water	1
1.60 g	Calcium Chloride (Mash 60 min)	Misc	2
1.20 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	3
0.80 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	4
10 lbs 11.60 oz	Pilsner (2 Row) Ger (2.0 SRM)	Grain	5
9.27 oz	Munich Malt (6.0 SRM)	Grain	6
4.64 oz	Acid Malt (3.0 SRM)	Grain	7
1.25 oz	Perle, U.S. [9.7%] - Boil 60 min	Hops	8
2.60 g	Calcium Chloride (Boil 60 min)	Misc	9
2.00 g	Epsom Salt (MgSO4) (Boil 60 min)	Misc	10
1.30 g	Gypsum (Calcium Sulfate) (Boil 60 min)	Misc	11
3.0 pkgs	Saflager Lager (DCL/Fermentis #W-34/70)	Yeast	12

Taste Notes

- 31 August 2019, aerated vigorously with pure O2 and set the fermenter to 53F. - 2 September 2019, checked gravity 9.8 brix or 1.027. - 2 September 2019. Thawed peaches under hot water, peeled then pasteurized @160 degrees for 15 minutes, covered and left overnight in the refrigerator. - 3 September 2019, Threw the peaches straight into fermentation. - 5 September 2019, checked gravity. 6.8 brix or 1.008, set the fermenter to 65 degrees to begin Diacetyl Rest. - 7 September 2019, checked gravity. 7.8 brix or 1.013, fermentation temp was 64F. No diacetyl present. - 8 September 2019, checked gravity. 7.8 brix or 1.013, fermentation temp was 64F. No diacetyl present. - 9 September 2019, checked gravity. 7.8 brix or 1.013, set the fermentation temp to 32F -10 September 2019, fermentation temp is 47F

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