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Home Brew Forums > Home Brewing Beer > General Beer Discussion > Brewing with peaches.
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Old 01-04-2014, 02:09 AM   #1
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Default Brewing with peaches.

I have a 2 pound can of peaches I got at a farmers market last summer. I am going to use it in a brew for this spring. I haven't worked with fruit yet. Any ideas or suggestions for the grains to use? And maybe at what step to add them?

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Old 01-04-2014, 03:57 AM   #2
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With beer, a wheat, add the peaches in secondary.

But I would strongly recommend a mead, peaches are fantastic in meads.

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Old 01-04-2014, 11:08 AM   #3
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Do a bunch of reading before you jump into brewing with that fruit. I've done a few batches with fruit and with that behind me, I'd open the can of peaches and eat them and then brew the beer. I've found that there are many ways to go wrong with fruit in beer.

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Old 01-04-2014, 04:21 PM   #4
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I've never brewed with peaches, but with any fruit, I'd pasteuruze (hold around 150 F for 10 minutes - too high a temp would set the pectins), cool, and add to secondary.

I have read that peaches don't give much flavor, and you might be better off making a pie. Supposedly to get a decent peach flavor in beer, you would do better using apricots.

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Old 01-04-2014, 05:00 PM   #5
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Definitely use apricot with peaches and expect about 3-4 weeks to get a good peach flavor

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Old 01-11-2014, 12:08 AM   #6
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Thanks all. Good feedback.

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Old 01-11-2014, 12:32 AM   #7
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There is a Shiner Cheer clone under the Recipe forum that gives a detailed explanation what to do with peaches. I'm on my phone right now, or else I'd link it.

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Old 02-01-2014, 06:50 PM   #8
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I did some reading and talked to a few home brewers in the area. In the end I decided to throw them in with the mash and see what happens. It's a hoppy pale ale at about 40 IBU's, so there's a good chance I won't taste anything. But that's the fun right, just finding out what happens?

Thanks for all the feedback.

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Old 02-01-2014, 09:11 PM   #9
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Quote:
Originally Posted by Cyclman View Post

But I would strongly recommend a mead, peaches are fantastic in meads.
This
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