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.
6 lb (59.3%) Briess Pale Ale Malt 2-Row 3.5 °L
3 lb (29.6%) Briess Wheat White Malt Grain 2.3 °L
10 oz (6.2%) Weyermann Carapils/Carafoam Grain 2 °L
8 oz (4.9%) Acidulated Grain 2.8 °L (adjust as needed for mash pH)
1 oz Yakima Valley Hops Citra 12% 30 min
1 pack WildBrew™ Philly Sour
Whirlfloc – 15 minutes
1 (49 oz) Can Oregon Fruit Purée Peach added to fermenter on day 5/6
1 (49 oz) Can Oregon Fruit Purée Apricot added to fermenter on day 5/6
Batch size: 5 gallons
Target Mash pH: 5.1-5.2 (adjust with lactic acid if needed)
Mash Temp: 152°F – 60 minutes
Boil: 60 minutes
Fermentation Temp: 75°F
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.