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Old 11-20-2013, 03:17 PM   #1
milo_leon
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Default Peach in Belgian Wheat IPA and Yeast Starter

I am planning out a couple brews I want to make in the next few months. I am thinking of making a Belgian Wheat IPA from Austin Homebrew and adding peach/apricot in secondary. I have a couple questions about this beer, especially about using peach/apricot.

I recently made a Double Chocolate stout with raspberries and so far it is a very fruity beer. I used 3.75 lbs in 4.25 gallons and the raspberry is overpowering. Will definitely do .5 lb (or less) per 1 gal next time I use raspberries.

However, my understanding is the peach flavor is not as strong as raspberry, and I've seen people suggest 2 lbs per 1 gal. How much peach and apricots should I use? Am thinking around 3 to 3.75 lbs of each (6-7.5 lbs total or 1.2-1.5:1 ratio) since I want to have a light touch of peach, not overwhelm the wheat/IPA aspect of this beer.

If I can't find fresh peaches, should I use a puree? How much puree is equal to a pound of peach? (So I can scale accordingly)

Also- so far I've been struggling to hit my FG and would like to start using a yeast starter to ensure enough yeast for full fermentation. Austin Homebrew suggests to double pitch with this recipe. I am wondering if I should build a starter out of the first yeast vial so I can save the second vial to re-pitch in secondary if I haven't hit my FG? Would re-pitching with peach change the flavors?

I also tend to use irish moss during the boil to help clear my beer up, so I am wondering if I should avoid this with the Wheat IPA since wheat beer tend to be cloudy?

Would appreciate any help with my questions.

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Old 11-26-2013, 01:32 AM   #2
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bump! any advice on using peach?

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