Pie Girl Peach Lambic

Peach flavored lambic beer with combination of peach taste with the sour taste typical of a good Belgian lambic.

Brewer:	Clumbsydog		Email:	MGadd24@aol.com
Beer:	Pie Girl Peach Lambic		Style:	Belgian Fruit Lambic
Type:	Extract w/grain		Size:	5 gallons
Color:	11 HCU (~8 SRM)		Bitterness:	8 IBU
OG:	1.073		FG:	1.011
Alcohol:	8.0% v/v (6.3% w/w)
Water:	Treat water only if you have a bad ph rating on water.
Grain:	.5 lb. British pale .5 lb. American crystal 40L
Steep:	Steep cracked grains (crystal malt) at 155 degrees F for 30-minutes in 6-gallons water. Add extracts and steep 20-30 minutes at 155 degrees till extract well mixed in. Cool to 125-130 deg. transfer to a bucket and add crushed pale malt. Cover tightly and let sit for 12-24 hours to "sour" (longer it sits, sour it gets) in a warm place..
Boil:	60 minutes	SG 1.061	6 gallons
	3.5 lb. Light malt extract 6.00 lb. Wheat extract
	Transfer soured wort to brew pot (remove any mold that forms on top); add hops and boil for 1-hour. Add Irish moss (1 tsp) 45-minutes into boil.
Hops:	1/2 oz. Tettnanger (4.5% AA, 60 min.)
Yeast:	1- Package Belgian Ale Yeast 1- Package Belgian Lambic yeast Aerate wort for minimum 5-minutes prior to pitching yeast at 70-75 deg. temperature range.
Log:	Ferment in "Primary" approximately 14-days. Transfer to "Secondary" and add 10-lbs peaches (skinned, pitted and cut into small pieces, steeped in enough water to cover at 155 deg. for 20-minutes) to secondary. Ferment for 6-8 weeks. Transfer to "Tertiary" fermentator, straining peaches from beer, and allow to sit for 14-21 days. Bottle at end of this period using 3/4 cup corn sugar to one pint water for priming. Let sit in bottles for a minimum of 3-months before tasting.
Carbonation:	Bottle using 3/4 cup Corn sugar in 1/2 cup water
Tasting:	Allow "Pie Girl" to age in bottle for minimum of 3-months prior to tasting.

Recipe posted 12/02/01.