We're famous for our peaches where I live, so I decided to make a peach wheat. Many people say that using peaches doesn't give a pronounced flavor in the beer (and so they use apricots, for example). I wanted to use peaches so I did (it just took a while to get the flavors and aromas I wanted).
Batch Size: 6.50 gal (9.98 gal preboil)
Estimated OG: 1.050 SG
Estimated FG: 1.013 SG
Estimated IBUs: 14 (Tinseth)
Estimated Color: 4 SRM
Brewhouse Efficiency: 73%
Boil Time: 90 minutes
6.25# Pale Malt (2-Row) US (2.0L) (49.02%)
5.00# American wheat (2.0L) (39.22%)
1.00# Carapils/Dextrine (2.0L) (7.84%)
0.50# Rice hulls (0.0L) (3.92%)
1.25 oz Tettnanger (US) (3.9%) @60 min
1.35 oz Tettnanger (US) (3.9%) @2 min
White Labs WLP300 (Hefeweizen Ale)
Single Infusion, 152F; Batch Sparge
Primary Fermentation: 14 days @66F
Secondary Fermentation: 42 days @70F (on peaches)
Additional Fermentation: 7 days @32F (crash cool)
I fermented without peaches for 14 days. I then took the skin off of 9 lbs. of peaches I got from our local farmer's market, removed the pits and cut them into quarters. All the peaches were added straight to the primary, I carefully mixed them around and left them there for a month and a half. I basically checked the beer every two weeks until I was satisfied with the "peachiness." I then carefully racked (there was some "mold" on top of the peaches) to a secondary and crash cooled for a week. I kegged with gelatin and carbonated to 2.5 volumes. It cleared pretty quickly and tastes great!
I have gotten great reviews from the locals. You get bananas and slight peach on the nose. The first sip is cloves and bananas. The peach comes through pretty quickly as a peach flavor and some tartness. Very thirst quenching. Subsequent sips are mostly peach with a little bananas and cloves.
A recent pic: