This is my first recipe post. The beer is not quite ready but has come along very nicely.
Recipe Type: All Grain
Yeast: WLP 300 hefe yeast
Yeast Starter: Yes
Additional Yeast or Yeast Starter: No
Batch Size (Gallons): 5.5
Original Gravity: 1.045
Final Gravity: 1.010
IBU: 12
Boiling Time (Minutes): 60
Color: 5 SRM
Primary Fermentation (# of Days & Temp): 21 days
Secondary Fermentation (# of Days & Temp): 7 days
5lb Belgain 2-row pale
4lb German Wheat
1.5lb flaked Wheat
.75oz Hersbrucker 60 minutes
.25 oz Hersbrucker 20 minutes
Step infusion 20 minutes at 104 degrees, 40 minutes 140 degrees, 60 minutes 158.
After three weeks, take 5lb frozen peaches and heat with two cups of water to 160 degrees and let sit for 20 minutes. After peaches have cooked bring them back down to room temp and add to carboy. Rack beer on top of peaches. Let sit an additional week then keg or bottle. Two weeks minimum for peach flavor to mellow out.
Recipe Type: All Grain
Yeast: WLP 300 hefe yeast
Yeast Starter: Yes
Additional Yeast or Yeast Starter: No
Batch Size (Gallons): 5.5
Original Gravity: 1.045
Final Gravity: 1.010
IBU: 12
Boiling Time (Minutes): 60
Color: 5 SRM
Primary Fermentation (# of Days & Temp): 21 days
Secondary Fermentation (# of Days & Temp): 7 days
5lb Belgain 2-row pale
4lb German Wheat
1.5lb flaked Wheat
.75oz Hersbrucker 60 minutes
.25 oz Hersbrucker 20 minutes
Step infusion 20 minutes at 104 degrees, 40 minutes 140 degrees, 60 minutes 158.
After three weeks, take 5lb frozen peaches and heat with two cups of water to 160 degrees and let sit for 20 minutes. After peaches have cooked bring them back down to room temp and add to carboy. Rack beer on top of peaches. Let sit an additional week then keg or bottle. Two weeks minimum for peach flavor to mellow out.