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Old 06-21-2012, 10:01 PM   #1
brewslinger19
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Default Peach wheat beer

So I've been thinking the next beer I make will be a peach wheat ale. Does anyone have any suggestions , recipes, or words of advice who's made one before... Appreciate anything you can tell me. As always thank you

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Old 06-21-2012, 10:07 PM   #2
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So I've been thinking the next beer I make will be a peach wheat ale. Does anyone have any suggestions , recipes, or words of advice who's made one before... Appreciate anything you can tell me. As always thank you
I'm currently drinking a fresh batch of a recipe from the AHA recipe of the week and NHC medal winner called "Peaches and Cream Hefeweizen" and it's awesome!

You can do a search at Americanhomebrewersassociation.org

They have it for both AG and extract, highly recommend it
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Old 06-21-2012, 10:08 PM   #3
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No clue how it's going to turn out but I just did this one last Sunday. http://www.homebrewtalk.com/f12/peach-wheat-39444/

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Old 06-21-2012, 10:14 PM   #4
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Originally Posted by duboman

I'm currently drinking a fresh batch of a recipe from the AHA recipe of the week and NHC medal winner called "Peaches and Cream Hefeweizen" and it's awesome!

You can do a search at Americanhomebrewersassociation.org

They have it for both AG and extract, highly recommend it
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I'll definitely look into that it sounds delicious..
Thanks for your help
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Old 06-21-2012, 10:16 PM   #5
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No clue how it's going to turn out but I just did this one last Sunday. http://www.homebrewtalk.com/f12/peach-wheat-39444/
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Thanks I'll take a look I'm sure it's gonna be a kickass beer! Good luck
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Old 06-22-2012, 02:01 AM   #6
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So I've been thinking the next beer I make will be a peach wheat ale. Does anyone have any suggestions , recipes, or words of advice who's made one before... Appreciate anything you can tell me. As always thank you
I did a peach saison a few years back that was out of control good. I used under-ripe peaches, and a ton of them. 3.5 lbs. of a frozen puree I made of fresh peaches went in at 20 minutes then 2 lbs. flame out, then I threw 5 lbs. more of chopped into the secondary for 10 days. The reason for so much was because everything I had read said that peaches don't really add that much flavor. I also considered juicing 10 pounds of peaches then reducing it down into a syrup. It was a really good beer.

Peach Saison
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Old 06-22-2012, 02:31 AM   #7
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I did a peach saison a few years back that was out of control good. I used under-ripe peaches, and a ton of them. 3.5 lbs. of a frozen puree I made of fresh peaches went in at 20 minutes then 2 lbs. flame out, then I threw 5 lbs. more of chopped into the secondary for 10 days. The reason for so much was because everything I had read said that peaches don't really add that much flavor. I also considered juicing 10 pounds of peaches then reducing it down into a syrup. It was a really good beer.

Peach Saison
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Thanks that sounds awesome definitely love saisons , is it better to use real fruit rather than extracts? and is it more difficult to do so? It sounds like the extract is a little easier but if I'm able to use real fruit is rather do that...
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Old 06-22-2012, 02:45 AM   #8
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Thanks that sounds awesome definitely love saisons , is it better to use real fruit rather than extracts? and is it more difficult to do so? It sounds like the extract is a little easier but if I'm able to use real fruit is rather do that...
Definitely go with real fruit. I did a beer with a raspberry extract when I first brewing and it really tasted artificial. Yes using real fruit is more labor intensive, but the end result is so much better. And if possible get some local fresh peaches at the height of the season. I did mine with peaches from a tree in my front yard, and they were way more flavorful than store bought.
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Old 06-22-2012, 05:44 AM   #9
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l would go with an american ale yeast, or something else clean. Wheach by Ofallon is by far the best peach wheat I have had and the yeast in certainly not heffe. I have made a peach wheat ale and would recommend only using real fruit. Freezing it will rupture the cell walls, and greatly increase your flavor. Also, using ripe fruit is the way to go, so shop ahead of time. Adding 1 # per gallon to secondary is probably a good starting point.

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Well, I think that you meant "oz" not "lbs"
Did you brew this from the couch on your porch?

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Old 06-22-2012, 05:49 AM   #10
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Double post

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Well, I think that you meant "oz" not "lbs"
Did you brew this from the couch on your porch?

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