Below is my interpretation of the Festina Peche / Berliner Weisse. I took the basic recipe from a Berliner Weisse recipe already on here.
Style: Berliner Weisse
Type: All Grain
Boil Size: 6.12 gal
Post Boil Volume: 5.98 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.60 gal
Estimated OG: 1.034 SG
Estimated Color: 3.0 SRM
Estimated IBU: 6.5 IBUs
Brewhouse Efficiency: 60.00 %
Est Mash Efficiency: 69.0 %
Boil Time: 10 Minutes
4 lbs 8.0 oz Pilsner (2 Row) Bel (2.0 SRM)
3 lbs White Wheat Malt (2.4 SRM)
0.75 oz Tettnang [4.50 %] - First Wort Hop
1.0 pkg Berliner Weisse Blend (White Labs #WLP630 Yeast)
1.0 pkg Lactobacillus Delbrueckii (Wyeast Labs #5335 Yeast)
Mash Schedule: Single Infusion, Batch Sparge
Total Grain Weight: 7 lbs 8.0 oz
Name Description Step Temp Step Time
Mash In Add 9.38 quarts of water at 159.1 F 149.0 F 90 min
Sparge: Batch sparge with 2 steps (1.74gal, 3.18gal) of 168.0 F water
Cool wort to 100 F and pitch Lactobacillus Delbrueckii (Wyeast #5335)
Wait 2 days and pitch Berliner Weisse Blend (While Labs #WLP630)
After 2 weeks, move to secondary fermentation and rack onto 3 lbs, 1 oz of peach puree.
Secondary fermentation for 6 months and then rack off peach puree into tertiary.
Tertiary for 2 weeks or until clear.
Fermentation temperature ~68 degrees
Bottle conditioned with carbonation level of 3.2 volumes of CO2 with table sugar
As far as IBUs, SRM, mouth feel, and carbonation, both beers were similar. My version had a tart aroma. The peach aroma was slight but present, but the DFH version had a more present peach aroma. My version had a much more pronounced sourness and tartness and a lighter peach presence but still apparent. Again, DFH had less sourness and tartness but a more pronounced peach flavor. As far as complexity of flavor, I believe mine won out hands down. My wife agreed.
A link to my blog that has a picture of the DFH and my beer side-by-side: