Peach wheat beer

brewslinger19 said:

So I've been thinking the next beer I make will be a peach wheat ale. Does anyone have any suggestions , recipes, or words of advice who's made one before... Appreciate anything you can tell me. As always thank you

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duboman said:

I'm currently drinking a fresh batch of a recipe from the AHA recipe of the week and NHC medal winner called "Peaches and Cream Hefeweizen" and it's awesome!

You can do a search at Americanhomebrewersassociation.org

They have it for both AG and extract, highly recommend it

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StainlessBrewing said:

No clue how it's going to turn out but I just did this one last Sunday. https://www.homebrewtalk.com/f12/peach-wheat-39444/

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brewslinger19 said:

So I've been thinking the next beer I make will be a peach wheat ale. Does anyone have any suggestions , recipes, or words of advice who's made one before... Appreciate anything you can tell me. As always thank you

Click to expand...

Homebrewtastic said:

I did a peach saison a few years back that was out of control good. I used under-ripe peaches, and a ton of them. 3.5 lbs. of a frozen puree I made of fresh peaches went in at 20 minutes then 2 lbs. flame out, then I threw 5 lbs. more of chopped into the secondary for 10 days. The reason for so much was because everything I had read said that peaches don't really add that much flavor. I also considered juicing 10 pounds of peaches then reducing it down into a syrup. It was a really good beer.

Peach Saison

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brewslinger19 said:

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Thanks that sounds awesome definitely love saisons , is it better to use real fruit rather than extracts? and is it more difficult to do so? It sounds like the extract is a little easier but if I'm able to use real fruit is rather do that...

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duboman said:

I'm currently drinking a fresh batch of a recipe from the AHA recipe of the week and NHC medal winner called "Peaches and Cream Hefeweizen" and it's awesome!

You can do a search at Americanhomebrewersassociation.org

They have it for both AG and extract, highly recommend it

Click to expand...

microbusbrewery said:

+1 on this recipe, I brewed it last year and it's pretty awesome. Here's the recipe as I brewed it, scaled down for a five gallon batch.

0.83 lb Rice Hulls
4.50 lb Weyerman Wheat Malt
3.50 lb Weyerman Pilsner Malt
1.00 lb Briess Light Munich Malt, 10L
0.41 oz Hallertauer Mittelfrueh [4.00 %] (90 min) (First Wort Hop) Hops
0.41 oz Liberty [4.30 %] (50 min) Hops
3.33 oz Peach Flavoring (Bottling)
5.83 oz Lactose (Bottling)
1 Pkgs Wyeast 3068 Weihenstephan with appropriate starter

Mash in at 112° F (44° C) for 20 minutes. Infuse to raise temp to 144° F (62° C) and hold for 20 minutes. Pull first decoction and bring slowly to a boil. Add back, raise temp to 152° F (67° C) and hold for 60 min. Pull second decoction and add back to raise temp to 159° F (71° C) and hold for 30 minutes. Infuse to mash out at 168° F (76° C). Sparge to collect 6.75 gallons of wort. 90 minute boil. Add first hop addition and bring to a boil. Add second hop addition with 50 minutes remaining.

Primary Fermentation: 65° F (18° C) until finished

The original recipe called for WLP300 but my LHBS was out at the time so I used Wyeast 3068 Weihenstephan. I also used peach flavoring but the next time I brew this I think I'll try adding real peaches to the secondary and if necessary supplement the a little bit of flavoring at bottling.

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