Recipe Type: All Grain
Yeast: Wyeast 3711 French Saison
Yeast Starter: No
Batch Size (Gallons): 5
Original Gravity: 1.052
Final Gravity: 1.008
Boiling Time (Minutes): 40
Color: 11 SRM
Primary Fermentation (# of Days & Temp): 7 days at 72
Secondary Fermentation (# of Days & Temp): 10 days at 88
Tasting Notes: Very dry. Nice tart peach undertones.
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.