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Beer Style: Fruit Beer (20A)
Recipe Type: all-grain
Yield: 5 US gallons
Description:
It drew raves from friends when I first made it. The peach is very apparent, especially in the nose.
Ingredients:
- 4 lb. British 2 row pale malt
- 2.5 lb. wheat malt
- 1 tsp. gypsum
- 1 lb. clover honey
- 1 oz. Saaz hop pellets (3.2%AA)
- 10 lb. peaches
- Wyeast 1214 Belgian Ale Yeast
Procedure:
Add grains and gypsum to 8-2/3 qt. water at 133 deg.F. Protein rest at 122 deg.F for 30 minutes. Raise temp. to 155 deg.F and hold for 1 hour. Sparge with 5 gallons water. Collect wort, add honey, boil for 75 minutes adding hops for last 45 minutes. Cool, pitch, ferment for 1 week.
Meanwhile, wash, split, and pit peaches. Place in plastic bags and freeze. When ready to rack beer into secondary, thaw peaches and mash them in the bags. Put peaches into bottom of 6 gallon carboy. Rack beer onto mashed peaches. Attach blowoff hose to carboy. Leave in secondary for at least 2 weeks. Bottle with 1 c. corn sugar.
Source: Keith MacNeal
