Palisade Peach Lager

All Grain Recipe

Submitted By: Dallas0327 (Shared)
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Brewer: Chris Simmons
Batch Size: 6.00 galStyle: American Lager ( 1B)
Boil Size: 8.79 galStyle Guide: BJCP 2015
Color: 3.7 SRMEquipment: Chris' Spike System
Bitterness: 25.9 IBUsBoil 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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