This Peach and Green Tea Kettle Sour Beer recipe is a refreshing and unique beer that combines delicate green tea, zingy tart sourness, and soft sweet peach flavors. With an estimated ABV of 4.8%, this beer is perfect for a warm day or a relaxing evening at home. Follow these detailed instructions for kettle souring to create your own batch of this delicious beer.
Peach and Green Tea Kettle Sour Beer
Equipment
- Mash tun
- Large brewing kettle
- Heat source (such as a propane burner)
- Fermentation vessel (such as a carboy or fermenting bucket)
- 1 Airlock and stopper
- 1 Siphon or transfer pump
- 1 Bottling bucket or kegging system
- 1 Bottles or kegs
- 1 Bottle capper or kegging equipment
- 1 Hydrometer
- 1 Thermometer
- 1 Mash paddle or stirring spoon
- 1 Straining bag or mesh screen
- 1 Sanitizing solution
- 1 Cleaning brushes and rags.
Ingredients
For the Mash – Liquor 12 Litres (21 Pints) – Mash Time 1 hr – Temperature 67°C (153°F)
- 6½ lb Pilsner malt Quantity 3kg
- 3 lb Wheat malt Quantity 1.5kg
- 9 oz Carapils malt Quantity 250g
- 95° F Lactobacillus Quantity 35°C, Kettle sour – When to add – After sparge, for 24 hrs or until wort is pH3.4.
For the Boil – 27 Litres (47 1/2 Pints) – Boil Time 1 hr – 15 mins
- 1 tsp Protofloc Other – When to add – For last 15 mins of boil
To Ferment – 20°C (68°F) – Conditioning 2 Week at 10°C (50°F)
- 1 Wyeast 1318 London Ale III
- 7 oz Peach purée Quantity 200g, When to add – After fermentation
- 32 oz Green tea Quantity 100g, When to add – After fermentation
Instructions
Mash the grains:
- In a large pot, combine the Pilsner malt, Wheat malt, Carapils malt, and 12 liters of liquor. Maintain the temperature at 67°C (153°F) for 1 hour.
Boil:
- After the mash, sparge the grains with water to extract the remaining sugars. Then bring the wort to a boil for 1 hour and 15 minutes with 1 tsp of Protofloc added during the last 15 minutes of the boil.
Souring:
- After the boil, let the wort cool to 35°C (95°F) and add Lactobacillus. Allow the wort to sour for 24 hours or until it reaches a pH of 3.4.
Fermentation:
- After souring, cool the wort to 20°C (68°F) and pitch the Wyeast 1318 London Ale III yeast. Ferment the beer for about 1-2 weeks or until the specific gravity is stable.
Flavoring:
- Once fermentation is complete, add 7 oz of peach purée and 32 oz of green tea. Let the beer condition for 2 weeks at 10°C (50°F) before packaging or serving.
Enjoy:
- After conditioning, your Peach and Green Tea Kettle Sour Beer is ready to drink. Pour yourself a pint, sit back, and enjoy the refreshing and unique flavors of this beer.
| Makes 🍻 | Ready to Drink 🍺 | Estimated ABV | Bitterness Rating | Color Rating |
| 23 Litres (40 Pints) | 3 Weeks | 4.8% | 0 IBU | 6.5 EBC |
Unique Flavor Combination
This Peach and Green Tea Kettle Sour Beer recipe offers a one-of-a-kind flavor experience, combining delicate green tea, zingy tart sourness, and soft sweet peach flavors. It’s the perfect choice for beer enthusiasts who are looking for something different and exciting.
Detailed Instructions
This recipe provides detailed instructions for kettle souring, making it easy for even novice brewers to create a delicious batch of beer. From the mash and boil to fermentation and conditioning, each step is clearly outlined to ensure consistent results.
Perfect for Any Occasion
With an estimated ABV of 4.8%, this beer is perfect for sipping on a warm day or enjoying a relaxing evening at home. It’s also a great choice for serving at parties or special events, as it’s sure to impress guests with its unique flavor and refreshing taste.
FAQ on Making this Peach and Green Tea Kettle Sour Beer Recipe
What are the ingredients needed to make this beer?
The ingredients needed to make this Peach and Green Tea Kettle Sour Beer include Pilsner malt, Wheat malt, Carapils malt, lactobacillus, Wyeast 1318 London Ale III, Peach purée, Green tea, and Protofloc.
What is the estimated ABV of this beer?
The estimated ABV of this beer is 4.8%.
How long does it take to ferment this beer?
This beer takes approximately 3 weeks to ferment.
When should the lactobacillus be added during the kettle souring process?
The lactobacillus should be added after sparge, for 24 hours or until the wort reaches a pH of 3.4.
What type of yeast is recommended for this beer?
Wyeast 1318 London Ale III is the recommended yeast for this beer.
