Not quite a Festina Peche clone..please hold my hand

[mediumsk]

one packet of lacto at bottling for 9 gallons is what Ive done. word of warning though, lactobacillus does create Co2, so getting a super dry beer before bottling is pretty key.

let me know how it goes. I know after I made my first sour mashed beer i went nuts with it and decided every beer would benefit from a touch of it.

[Phil]

Fermenting:
JZ Dubbel + bugs
80 shilling + bugs
saison + bugs

haha yeah i guess you did.

i'm not going to have a chance to brew this for a couple weeks but this thread is going to serve as my recipe plan, and i will definitely post the results.

cause it works it's cheaper than 50/50 i'm going with 5 lbs german pils and 3 lbs wheat malt, 2 oz sterling and WLP001. 1 can peach puree. not going to try the lacto in the bottle, maybe next time.

[straight cash homey]

ive been wanting to try this beer for a while and the store just got some in today.
not impressed. I do understand the stomach acid after taste description as previously posted.
it tastes like puke, like i woke up with a massive hangover, ralphed, and went back to bed.
i love sour beers in general and was severely disappointed with this.
oh god, how am i going to drink this shit, its fuckin disgusting. 3 bottles to go.
rancid butter/vomit about 2 seconds after you swallow.
not to shit on the idea of making a berliner weisse with peaches, that actually sounds good, i dont know what this is.

[Mylo]

I had festina peche for the first time a couple weeks ago and was blown away. What a great refreshing summer beer. I don't want to bother trying to clone it, but it gave me some ideas for a sour peach beer.

Based on berliner weisse recipes around the net, i'm thinking of the following recipe.

5 gallon batch
2.5 lbs wheat malt
3.5 lbs continental pilsner
1 oz saaz in the mash
mash at 147F, then sour for a few days

boil .5 to 1 oz saaz 15 min
WPL011 European Ale (maybe WLP001?)
49 oz (1 can) peach puree in the fermenter

Thoughts on any of the following?

I'm going to sour the mash for 2-3 days with a handful of raw grain. Leaning more like 3 days since there will be no lacto in the fermentation (don't want to deal with bugs yet).

Going with wheat malt on a hunch. I'm thinking unmalted wheat would give it too much mouthfeel, taking away from the refreshing-ness.

I think saaz would be good against the sweetness, but maybe sterling? keep it simple and go with a mild hop? Does 1 oz in the mash and half ounce in the boil sound good? i know you lose utilization in mash-hopping, and the boil is very short so maybe an ounce for each.

I've heard apricot tastes more like peach than peach, but I called Oregon Fruit and the gravity on apricot is significantly higher (13-18% brix vs 10-14 for peach) and I want this to finish really dry and under 5% abv.

I'd really appreciate input on any aspect of this recipe. This is the first time I've formulated my own, I know it's to do something weird like this for my first try but whatever. I've got good beer lying around if this doesn't turn out nice.

I've been nursing a keg that I made like this. It's just getting better. I did a 50/50 pils to wheat, also. I used a small amount of hallertau as my "bittering" hops. I did a sour mash for almost 48 hours and then a 15 minute boil to kill everything. After two weeks in the primary, I dumped a sanitized can of Oregon Peach puree in the primary (fuck secondaries). Let it go for another week and racked to a keg. It was very peachy (and pectin cloudy) for the first month or so. Some peach flavor has mellowed over time - but it is still very peachy to me. The fruit is not overwhelming, and is quite pleasant. Some think it tastes like apricots. The most important advice I can give you is that the lacto grows exponentially. So, as soon as it starts getting sour, taste it more frequently until it is just at the right level for you - then run it off and boil it. This has been a real crowd pleaser (and not only with the ladies)....


Mylo

[Phil]

yeah mylo i knew you made a similar beer that's why i PM'd your ass about it. and yet look at the top of my screen: [ Phil ] 0 new messages

[mediumsk]

i read mylo's post thismorning and bought a festina peche to try in contrast to one i just brewed, i don't get the same vomit thing he does yet i feel that the one i brewed is way better. i fermented with the VSS french saison yeast and am very happy, it finished at 1.003 yet has a creamy mouthfeel that balances the acidity. i would highly recommend it