Farmhouse Peach Rye Ale

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All-

I'm trying to put together a Roggenbier recipe, using Texas Hill County peaches, and would like to also introduce Brettanomyces somehow to it. I think I definitely want to use hefe yeast in the primary, should I bottle condition with Brett? How do you think this is best accomplished? I'm going for a banana/rye spice/peach sweetness/earthy Brett finish type profile.

 

[thepartsmancometh]

I can't reply about the Brett, but I find peaches very very subtle in beer (unless you use artificial extract). I made a 1 gal batch of a honey peach beer as an experiment, and the peach flavor was almost totally lost. I used 2-2.5 lbs per gallon.

I'd wager you will need a LOT of peach to get a stronger flavor