Wyeast 1010 American Wheat Batch Size (Gallons):
5 Original Gravity:
1.032 Final Gravity:
? Boiling Time (Minutes):
yellow to gold Primary Fermentation (# of Days & Temp):
5 @ 68 Secondary Fermentation (# of Days & Temp):
30 @ 68 Tasting Notes:
Unsure, but prior to fermentation tastest like wheaty honey water
Primary: 5 days @ 65
Secondary: At least 7 days @ 65
When racking from secondary to keg allow some (LITTLE) sediment to transfer. After bottling, rouse yeast to bring out best flavor when pouring.
So I wanted a Peach wheat type beer because I can't help but think its tastey, but I didn't want a weak wheat beer. So more fermentables are required and why not let fly a little honey to the wheat beer recipe and then rack on top of peach puree for the homerun? ... right?
This beer took 1st place for fruit beer at the 26th annual KC Biermeisters competition.
Alexander's Wheat extract 7lbs
Honey (Not sure the style, gift from Mom) 2lbs
1 can (3lbs) Oregon Peach Puree
HOPS: 1.5 oz tettnanger boiling (3.4 AAU) for 45 & .5 oz Kent Goldings aroma (~5AAU) for the last 5 mins
1/2 tsp of Irish Moss for last 20 minutes of boil.
Boil your water, pour in extracts (including honey, and yes I know it doesn't add honey flavor when you boil it) and follow hops schedule. My OG turned out low because my dumb self forgot to stir up the mix before drawing the sample, capping with the airlock, and moving it downstairs only to come back and .. "DOH!" but according to promash its OG should be about 1.069. I plan to rack into secondary after day 5 and add the peach puree and let sit for a few weeks before racking to a keg.
After 10 days I racked to secondary with a gravity of 1.010 on top of the peach puree. The sample I drew tasted just fine, but I did notice the secondary rack on top of the puree started another 'bout of fermentation so heads up!
Can't wait for this to come out of secondary to the keg so I can sample into the final step!
EDIT: Final Results and Tasting
After 7 days when the second fermentation subsided I racked off of the puree and into the keg. I force carbed by doing 12 PSI and shaking the keg while counting to 100. Upped the pressure to 30 PSI, gave the keg a quick few shakes and then let sit for 2 days before dialing the pressure back down to 12 PSI for serving.
This beer turned out very well rounded and balanced. The Peach flavor came out very well, and the added sugars from the honey really punched in the ABV. My only complaint has been that I didn't bring enough and to make more.