Anyone have a nectarine wheat recipe?

[Mustangfreak]

I'm going to be visiting a good friend of mine this time next month, and she wants me to make a nectarine wheat. Does anyone have a recipe for this?


Or should I just order Austin HB's American Wheat and add nectarines from the grocery store to it?

 

[SevenFields]

I would try this, but use nectarines, like some other people have!

https://www.homebrewtalk.com/f85/blood-orange-hefeweizen-98579/

Boil
6.6 pounds (3kg) light liquid wheat extract (55% wheat malt and 45% barley malt) (65 minutes)
1/2 ounce (15g) Hallertau hop pellets (60 minutes)
1/2 ounce (15g) Saaz hop pellets (20 minutes)
4 average sized blood oranges (20 minutes in another pot)
1/2 ounce (15g) Hallertau hop pellets (10 minutes)

In carboy
Cool water to the 5-gallon (19L) mark

Fermentation
Yeast: Wyeast 3068 or 3638; or White Labs WLP300 or WLP380

Bottling
5 ounces (125 g) priming sugar

STARTING GRAVITY: 1.050
FINAL GRAVITY: 1.12
FINAL TARGET ABV: 4.8%

PROCESS
1. Heat 4 gallons (15L) of water in the brewpot. As the water begins to boil, remove it from heat. Add the light wheat malt extract. Stir to prevent clumping and scorching o the bottom of the pot. Return the pot to heat.

2. Allow the wort to come up to a boil. After pre-boiling for 5 minutes, add the first Hallertau hop pellets and stir. Start timing the 1-hour boil at the point that you make this hop addition.

3. 20 minutes before the end of the boil, add the Saaz hop pellets.

4. Peel the blood oranges and separate sections of fruit. Discard half of the peels. Cut the remainder of peel and fruit sections into small pieces. Use a grater as you only want the orange part of the rind. The white will add extreme bitterness. They should be small enough to allow easy entry into the carboy in a later step. An alternative is to use a plastic fermentation bucket that would allow easier addition of the fruit. When using a plastic fermenter with a large lid, the size of the fruit is not a concern.
The fruit may be placed in a straining bag for easy removal after fermentation. Heat fruit and peels in 1/2 gallon (2L) of water to 160 degrees F (71C) and then turn off heat. Let it steep as it cools.

5. 10 minutes before the end of the boil, add the second Hallertau hop pellets and stir for 1 minute.

6. At the 60-minute mark, turn off hte heat source, stir the wort clockwise for 2 minutes as you build up a whirlpool effect. Stop stirring and allow the wort to sit for 10 minutes.

7. Chill the wort in a cold water bath to a temperature of 70F-75F (21C - 24C).

8. Transfer the wort into a carboy or a plastic fermenter. Pour blood orange peels and fruit into the wort.

9. Aerate for 1 minute.

10. Pitch the yeast into the carboy and aerate for another minute. Top up the carboy to a 5-gallon (19L) mark with cool water.

11. In about 10 days, your beer should be ready to package

 

[beerandcoding]

I just bottled a Sour-mash Belgian Pale Sunday, half of which spend some time on nectarines. I used a ratio of 1.25lbs of nectarines per gallon of beer and the nectarine flavor is apparent. I also used a bit of crystalized ginger (~.4oz/gal) to give it a touch more spice. For a strong nectarine flavor, you could probably go 2lbs/gal.

A typical American Wheat recipe is 60-70% 2-row, 30-40% wheat malt; about the same ratio that is found in wheat extracts. Use a neutral American Ale yeast unless you want the banana/clove of a Hef.

For my brew I did a 10 day primary, 10 secondary w/ dry-hopping then racked onto the nectarines in a third vessal and let it sit for about two weeks. I quartered fresh nectarines, removed the pits and squeezed each section over the bucket to break up the flesh a little before dropping them in. I sanitzed the knife my hands, just washed the fruit, and had no issues. For a Nectarine Wheat, I would suggest a short primary, then rack onto the fruit and let it sit until the flavor is where you want it. Adding the fruit directly to the primary, like in SevenField's post above may work just fine; I just don't have any experience with it.

I've been a lazy sack this week, but should have a post up on my website in the next couple days about the brew. Good luck and let us know how it turns out!

Cheers!
Kevin