We brew a pretty good blonde that over the years we will rack onto different fruits. Current batch is in the primary right now and I am trying to decide if my peach idea sounds any good. I am thinking of doing about 1lb per gallon (10 gallon batch) halving them, sprinkle with brown sugar, and roasting in the oven for a while.
Normally we take the fruit and put in a pot and bring to about 180 while muddling it. I've never roasted a fruit before so I don't know if just that would be sufficient or should I go ahead with my normal method after the roasting?
Also, I'm not sold on the brown sugar yet. It sounds really good in theory but I don't know how it would go with a lighter beer.
Primary 1 - Dry
Primary 2 - Dry
Secondary 1 - Oktoberfest
Secondary 2 - Pale Punkin
Keg 1 - Bohemian Pilsner
Keg 2 - Dry