Originally Posted by duboman
I'm currently drinking a fresh batch of a recipe from the AHA recipe of the week and NHC medal winner called "Peaches and Cream Hefeweizen" and it's awesome!
You can do a search at Americanhomebrewersassociation.org
They have it for both AG and extract, highly recommend it
+1 on this recipe, I brewed it last year and it's pretty awesome. Here's the recipe as I brewed it, scaled down for a five gallon batch.
0.83 lb Rice Hulls
4.50 lb Weyerman Wheat Malt
3.50 lb Weyerman Pilsner Malt
1.00 lb Briess Light Munich Malt, 10L
0.41 oz Hallertauer Mittelfrueh [4.00 %] (90 min) (First Wort Hop) Hops
0.41 oz Liberty [4.30 %] (50 min) Hops
3.33 oz Peach Flavoring (Bottling)
5.83 oz Lactose (Bottling)
1 Pkgs Wyeast 3068 Weihenstephan with appropriate starter
Mash in at 112° F (44° C) for 20 minutes. Infuse to raise temp to 144° F (62° C) and hold for 20 minutes. Pull first decoction and bring slowly to a boil. Add back, raise temp to 152° F (67° C) and hold for 60 min. Pull second decoction and add back to raise temp to 159° F (71° C) and hold for 30 minutes. Infuse to mash out at 168° F (76° C). Sparge to collect 6.75 gallons of wort. 90 minute boil. Add first hop addition and bring to a boil. Add second hop addition with 50 minutes remaining.
Primary Fermentation: 65° F (18° C) until finished
The original recipe called for WLP300 but my LHBS was out at the time so I used Wyeast 3068 Weihenstephan. I also used peach flavoring but the next time I brew this I think I'll try adding real peaches to the secondary and if necessary supplement the a little bit of flavoring at bottling.