Peach Saison

3lbs. Amber liquid malt extract
1 lb. Munich liquid malt extract
2 lbs. Belgian Light Candy Sugar
8oz. 60L Crystal
2 oz. Willamette hops -20 minutes
5.5 lbs. under ripe peach puree
5 lbs. over ripe peaches - sliced into large pieces

Steeped the grains and sparged. Put 3.5lbs. of the peach puree in at the last 20 minutes of the boil, and then 2 lbs. of the peach puree in at flameout.

Fermented for 7 days starting at 72 then ramping up 2 degrees each day before racking to secondary. Once it was in the secondary I added the chopped up peaches and let set for 10 days.

I have no idea how much the ABV is as I don't know how much sugar and alcohol the peaches added.

The body is very dry, but with a nice silky mouthfeel. The yeast added some nice peppery notes, but not quite as much as I was hoping.

Despite the gigantic amount of peaches the peach flavor is subtle and tart, almost sour.

I like this beer ALOT. I got the peaches from my own peach tree, so I'm going to wait until next year to make it again. However next year I plan to add some grains of paradise for pepperiness and maybe some ginger.

So has anyone tried this? How did it turn out? I am curious because I have a pear tree in the front yard...

Thanks!

It turned out great. I was really bumbed out at the end of the keg. Really drinkable. I'd be interested to know how it turns out with pears. My back yard has a plum tree so I think I might give it a whirl with those.

Keep a few things in mind though. The sugar content of peaches and pears are probably a lot different so you could end up with a less, or more alcoholic beer. Also the use of the under riped peaches added some nice tartness. I don't know how much of that you'd get from under ripe pears.

The sugar content of peaches and pears are probably a lot different so you could end up with a less, or more alcoholic beer.

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This is very true and a great point.