Specialty Fruit Beer RBBC Snow-Bunny Peach Ginger Wheat - Home Brew Forums
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Old 05-14-2008, 03:01 AM   #1
RoaringBrewer
 
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Oct 2006
Lancaster County, PA
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Recipe Type: All Grain   
Yeast: See Below   
Yeast Starter: See Below   
Additional Yeast or Yeast Starter: See Below   
Batch Size (Gallons): 5   
Original Gravity: See Below   
Final Gravity: See Below   
IBU: See Below   
Boiling Time (Minutes): See Below   
Color: See Below   
Primary Fermentation (# of Days & Temp): See Below   
Additional Fermentation: See Below   
Secondary Fermentation (# of Days & Temp): See Below   

Brewed this is the snow on Easter morning, hence the name.

The use of tea came from Brewtopia's similar brew. I utilized black tea (Revolution brand, but Republic of Tea works too per Brewtopia) and steeped this tea in a hop bag for 5 minutes at flame-out. Great peach aroma without a ton of actual peach flavor. Peach flavor is perceived from aroma, but slight IMO. This is a refreshing, summer American-style wheat.

If you use the liquid yeast, ferment on the low side to prevent a ton of banana/clove. This yeast is good though as it lends complexity. I've used S-33 dry as well and its a fairly neutral strain. Any neutral strain could be used (S-05, etc.) as well...

Rice hulls probably not needed although I use some as I bought them and don't need them going to waste.

BeerSmith Recipe Printout - www.beersmith.com
Recipe: RBBC Peach Wit Ale
Brewer: RBBC
Style: Fruit Beer
TYPE: All Grain
Taste: (40.0)

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.20 gal
Estimated OG: 1.047 SG
Estimated Color: 4.4 SRM
Estimated IBU: 15.3 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
0.50 lb Rice Hulls (0.0 SRM) Adjunct 5.56 %
5.00 lb Wheat Malt, Bel (2.0 SRM) Grain 50.00 %
3.50 lb Pale Malt (2 Row) Bel (3.0 SRM) Grain 38.89 %
0.50 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 5.56 %
1.00 oz Hallertauer Hersbrucker [4.00 %] (60 min)Hops 15.3 IBU
3.50 oz Sweet Ginger Peach Black Tea (Steep 5 min Flameout) Adjunct
1 Pkgs American Hefeweizen Ale (White Labs #WLP32Yeast-Wheat)

Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 9.00 lb
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 11.25 qt of water at 163.7 F 152.0 F


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Roaring Bull Brewing Co.
Est. 2006
http://www.cafepress.com/roaringbull

Currently Consuming (HB): Apfelwein on Tap Troegs Hopback on Tap; Craft Bottles
Fermenting/Conditioning: Up Next: Hop Trio American Wheat, Lake Walk Pale Ale
In Planning Stage: Farmhouse Saison and Something Oaked.

 
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Old 05-14-2008, 03:03 AM   #2
RoaringBrewer
 
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Attempting to attach .BSM file


File Type: bsm RBBC Peach Ginger Wheat.bsm (11.5 KB, 132 views)
__________________
Roaring Bull Brewing Co.
Est. 2006
http://www.cafepress.com/roaringbull

Currently Consuming (HB): Apfelwein on Tap Troegs Hopback on Tap; Craft Bottles
Fermenting/Conditioning: Up Next: Hop Trio American Wheat, Lake Walk Pale Ale
In Planning Stage: Farmhouse Saison and Something Oaked.

 
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Old 05-22-2008, 05:32 PM   #3
RoaringBrewer
 
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Oct 2006
Lancaster County, PA
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This has now been in the keg at 40F for about 2+ weeks now and reached full carbonation (15PSI). It has turned out to be a fantastic beer!! Thanks again to Brewtopia for the tea idea. I'd highly suggest brewing this if you like fruited wheats or are looking for a good summer quencher. The fruit presence is there, but not overpowering IMO. It's kind of like the apple sensation in apfelwein. Present, and comes out more as you drink more... but definitely not overkill. In other words, it doesn't taste like you are drinking fruit-juice.

Also, I don't recall the flocculation properties on this yeast, but the beer is still very cloudy at 2+ weeks of crash cooling. I think it's a nice fit for the style. I've brewed wheats before and used S-05, etc. and they come out crystal-weizen like after a couple weeks or a month in the kegerator. I like my wheat-beers cloudy, for the most part.
__________________
Roaring Bull Brewing Co.
Est. 2006
http://www.cafepress.com/roaringbull

Currently Consuming (HB): Apfelwein on Tap Troegs Hopback on Tap; Craft Bottles
Fermenting/Conditioning: Up Next: Hop Trio American Wheat, Lake Walk Pale Ale
In Planning Stage: Farmhouse Saison and Something Oaked.

 
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Old 04-03-2010, 05:48 PM   #4
jamie3
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Aug 2009
Nova Scotia, Canada
Posts: 142
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did a batch of this today.

im a bit worried as my OG was only 1.30.

.


 
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Old 07-08-2010, 10:35 PM   #5
jamie3
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Aug 2009
Nova Scotia, Canada
Posts: 142
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had a keg party about a month ago with this batch. it is fantastic.

definitely going to make it again soon.

 
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Old 05-08-2011, 03:21 PM   #6
jamie3
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Aug 2009
Nova Scotia, Canada
Posts: 142
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Made 10 gallon batch of this and modified the recipe slightly. LHBS didn't have american wheat yeast so I substituted for 3468, should be interesting.

OG: 1.048
FG: 1.012
ABV: 4.73 %
IBU: 14.9 IBU
Color: 5.4 SRM
Efficiency: 70%

0.55 lb Rice Hulls (0.0 SRM) Adjunct 5.58 %
5.00 lb Wheat Malt, Bel (2.0 SRM) Grain 50.76 %
3.80 lb Pale Malt (2 Row) US (2.0 SRM) Grain 38.58 %
0.50 lb Caramel/Crystal Malt - 30L (30.0 SRM) Grain 5.08 %
1.30 oz Hallertauer Hersbrucker [3.10 %] (60 min) Hops 14.9 IBU
1 Pkgs Forbidden Fruit (Wyeast Labs #3463) Yeast-Wheat






 
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