Date: 26 May 2006 04:37:03
From: Adam Preble
Subject: Pseudo lambic peche using peach extract and lactic acid
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I decided the best use for my peach beer failulre blend is to go towards
the sour, peachy beer I wanted in the first place and never got. To
this end, I've started adding peach extracts to the secondary. I go
some lactic acid today and set about trying to figure out how much to add.
I drew 4 oz of the beer and started adding small measures of peach
extract and lactic acid. I found that the amount of extract I think I
need would exceed the 4 ounces I bought. Note that I already added 4
ounces already. I figured the missing ingredient now is sugar.
I tried a teaspoon of splenda and the peach came out. I'm going to
extrapolate to five gallons: 1 and 2/3 cups on the spot. I decided to
put in the extra extract anyways.
As for the lactic acid, I measured roughly 1/16th ounce per 4 ounces of
beer. This comes up with 5 ounces! I have a 4 ounce container, but I
refrained from putting it all in at once. This is one thing I know I
don't want to overdo, so only 2 are in now.
I think the amount of peach extract I've had to introduce is unusual for
getting a strong peach flavor. I'm curious about the lactic acid. It
was an 88% solution. The peach extract came from Austin Homebrew, and I
believe they get it from Northern Brewer anyways.
This makes me wonder if I wanted to do this right, and I had a real
lambic ready to blend, I'd need to fill a bucket to the brim with
peaches and let the beer blend around it. The 20 pounds I was trying in
the first place was probably nothing close to what was necessary.
Although I hear Lindemann's sweetens their stuff up, and that will bring
out more of the peach.
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