Fruit Beer Peach Hefe

5.5 Pale Malt
4.5 Wheat

1oz Hallertau or Hallertau Hers

Safale wb-06

7lbs - Pealed and Pitted Peaches

Boil 60, Hop Addition 60

Pitch dry yeast

Ferment in primary 7 days

After Peach addition ferment another 7 days in primary
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*Peach Preperation - Peal and pit peaches until you get 7 to 8 lbs. Place the peaches on the stove on medium heat, stir and mash with your hands until the heat gets to you. Switch to a stirring utinsel and bring the temperature to 170 - 180 stirring constantly. Place the pot of peaches into a ice bath for 15 to 20 minutes. Add the peaches to the primary fermentor, right on top of the yeast cake and all.

**Caution**
I ferment everything in glass, this could happen with buckets as well . I had the peaches clog the air lock and blew the bung and air lock out of the carboy... Needless to say, Peaches and beer everywhere.

the ceiling in my half bath


No explanation needed


Pic problems? view them Here

Meh, The Poll is all hosed up and I don't know how to change it, Ignore!

Has anyone gotten around to brewing this? I'm interested in brewing more of a higher Gravity Peach Wheat Ale but are looking for some ideas of where to start,

I have tried peach wheat before, tho the recipe was a bit different:
2-row pale: 4lbs
Wheat malt: 5lbs
Flaked wheat: 1.5lbs

I pitched it onto 6lbs of frozen peaches, and while it smelled nice for the first few days/week the peach flavor fell flat by the time it had finished bottle conditioning. If I decide to try it again I have heard that adding apricots will help maintain the peach body thru fermentation.

And if you wanted to up the gravity, I would suggest using honey. Tho I say that because I am not a fan of drying out my wheat beers with sugar or rice extract. It would be tricky to pull off without knocking the peach out completely, but it sounds like a fun challenge!