I have had an idea to brew a Belgian Golden strong ale with peaches for a while now and i think i would like to do it this weekend. But, there are a couple of things i would like to ask the folks around here.
1) Has anyone ever brewed with peaches?
- did it turn out well? anything you would suggest as far as method?
2) I just want a hint of peach. If that is the case, is it better to put the fruit in with the boil, or in with the primary or secondary fermenters?
Here's what i've been thinking:
7 lbs. Muntons Dry Extra Light
1 lbs. Candi Sugar Clear
(Not sure about a specialty grain)
0.5 oz. Galena (Pellets, 12 %AA) boiled 60 min.
0.5 oz. Cascade (Pellets, 5.4 %AA) boiled 10 min.
0.5 oz. Hallertau (Pellets, 4.1 %AA) boiled 1 min.
Yeast : White Labs WLP570 Belgian Golden Ale
Adjunct: 3 lbs. ripe Colorado peaches @?
thanks in advance.