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Old 10-20-2009, 08:07 AM   #11
AlphaPyro
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Yes, I've tried it with raspberries and it works out alright.


The problem with raspberries is they took up a half gallon of my yield, but it still came out very well. Again I only used 3lbs or 1 can of raspberry puree. I was shocked how the puree soaked up so much of my beer, but it tasted pretty good. Raspberry comes through more easily than peaches.

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Old 11-02-2009, 11:56 PM   #12
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Default Peach Wheat Variation


First of all, hello to everyone. I've been using this site for about a year now but this is my first post. Just wanted to throw in that I decided to make this recipe with a slight change. Just wanted to throw it out there to add to a sea of ideas. Thanks for the inspiration.

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6 lbs Wheat DME
4 oz. Belgian Munich Malt
1 lbs Honey (60 min boil)

1.5 oz. U.S. Saaz @ 45 minutes
0.5 oz. U.S. Goldings @ 5 minutes

1 vile WLP380 Hefe IV Ale Yeast (starter: 2 pints water, 1 cup DME, 30 min boil)
Note: I'll be fermenting at the 62-64F range to achieve a clove/ citrus flavor and attempt to avoid banana as much as possible.

3 lbs peaches at secondary.
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BrewMaster claims this will produce:

OG: 1.061
FG: 1.015
ABV: 6.03%
IBU: 25.27
SRM: 7.4

I'm only working on the starter so far so let me know if I have any fatal flaws. Thanks guys, and thanks for posting the original recipe!

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Old 02-03-2011, 04:51 PM   #13
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What are the thoughts of substituting other fruits (raspberry, green apple, watermelon, etc).

I have a good Razz Melomel bottled and will be making another batch since it is almost gone. Really love the rasberry flavor and might try that instead of the peach.

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Planning - American Amber Ale
Planning - Marzen Bier
Primary - Trailer Park American Pale Ale
Secondary - Empty
Kegged - Dark Belgian Ale

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Old 02-03-2011, 11:42 PM   #14
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I've substituted raspberries, cherries, peaches, apricots... all have gone over extremely well.

it all works just fine. The base beer itself stands on it's own so adding any fruit of your tastes will work!

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Old 02-08-2011, 06:09 AM   #15
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Now that you've brewed this a few times do you have a good FG to shoot for post peach addition. It got too cold here in Dallas, resulting in a stuck fermentation at about 1.024 before I racked the peaches on. Post peaches should I be seeing around a 1.010 or more around a 1.020 (based off the recipe gravities, not based off of my rather high 1.024)because of the fruit sugar addition?

Also what has been your favorite fruit so far?

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Old 02-09-2011, 11:15 PM   #16
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I usually see an FG around 1.014-16


Favorite fruit is the peaches still. My repeat tasters confirm it every time with a, "It's good, but I like the peaches better."

Apricot went over very well, but it was a bit sweeter or at least more pronounced. I like my beer to taste like beer first and fruit second and peaches seem to have that good combination. You can taste something fruity in it, but it's subtle and drinkable.

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Old 03-04-2011, 11:50 PM   #17
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Does anyone know if WL320 would end up close the the Wyeast 1010? I already have it on stock and would like to try this.. Also, I wonder how it would taste using WL380, I have both and need to use them!

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Old 10-31-2012, 04:57 AM   #18
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If you did brew it like this I'd love to hear your thoughts on how it turned out!


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Old 05-31-2013, 01:43 PM   #19
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Gonna give this brew a go next weekend, to be done before the 4th.

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Old 06-03-2013, 05:31 AM   #20
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Quick question about this brew before I get going...

How sweet is it? Is it a balanced beer? Or is it more on the sweet side? What was your SG? Im just trying to get a good balance of sweets and bitters. Your SG reading would be helpful to estimate the amount of HBU's I would need for my taste. Brewtoad.com has the SG at about 1.066, that sound about right?

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