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Old 10-25-2010, 06:28 PM   #11
May 2005
Ocean beach, San Diego, CA, California
Posts: 305
Liked 9 Times on 9 Posts

I did a peach ale recently. Dont recall the quantities used off the top of my head. but I pureed some peaches and added some pectic enzyme and let them sit over night (to reduce pectic haze). Added a little to my mash and the rest to my boil. I also used my Ronco and dehydrated 4 large fresh peaches (sliced thin) I added half of these to my secondary and the other half to my keg. (done this before with dehydrated strawberries, blueberries, and blackberries with great success)
In Primary:

In Secondary:

On Tap:
Shiner Mock (Shiner Bock Clone)
Highlanders Glory (Strong Scottish Ale)
Krawler Kolsch
Peachy Keen (Peach Ale)
Venemous Vanilla Porter
Zen Kolsch (Green Tea Honey Kolsch)
Slam Dunkel (Dunkelweizen)
Milky Stout (Sweet/Milk Stout)

Barley Bliss (18.5% ABV Barley Wine)
Victory Vanilla Porter
Spiced Holiday Porter

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Old 10-27-2010, 04:21 AM   #12
Jun 2010
Posts: 18

Here you go man, Added to the Recipe list

Thanks for all your help fellas!

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