Originally Posted by kevokie
I gotta know how this one turns out, let us know because it sounds delish. You have a recipe somewhere?
It's still going in secondary, it's been on the peaches for 3.5 weeks. So far, by 12/5 it will be 10 weeks total. I'm going to keg it Saturday.
Recipe is: 5 gallons Peaches & Cream Tripel
7lbs Belgian Pale
3lbs Belgian Pils
Mash @ 152 for 60
2oz Styrian Goldings (60)
1 Madagascar Bourbon Vanilla bean, split scraped and cut added to the boil (15)
2.5lbs Wildflower Honey @ Flame Out
Pitch 1.5L starter of WY3787 ferment in the low 60's for 3 days then let it go where it will.
1lb Clear candi sugar boiled and desolved in 1C water. Add at High Krausen.
6lbs Peaches into Secondary, rack onto them and let sit. As you can see from the picture, a blow-off is highly recommended.
2 Madagascar Vanilla Beans split, scraped and cut into pieces added to your priming sugar and simmered. Add to bottling bucket or strain beans out when dumping into keg.
I will let you know as soon as I taste it.