Peach and Apricot Sour Recipe

This peach and apricot fruited sour recipe delivers a crushable beach beer with really nice notes of fresh peach and apricot. The apricot shines through the most and is reminiscent of dehydrated apricots. The general level of tartness is really approachable and very drinkable thanks to Philly Sour yeast. This is certainly a sour beer for those who don’t want an overly puckering experience. This recipe features 6 pounds of fruit puree that gives this beer a beautiful deep golden hue. The beer pours with a nice rich foamy head unlike your typical sour.

If you haven’t had a look at my raspberry sour recipe yet, it goes into a little more detail on brewing with Philly Sour yeast and how it performs.

Here’s a link to the recipe in Brewfather.

Notes

This yeast will likely produce lactic acid first and then start to ferment afterward. I pitched at 75°F and held steady the whole time. I added fruit on day 5-6, nearly at terminal gravity. Let sit on the fruit for at least 5-7 days before packaging. Cold crash for 24-48 hours before transferring.

If you prefer a higher final gravity or want a bit more residual sweetness, I would experiment with adding lactose towards the end of the boil.