Best base beer type for Peaches

[jdavisdpt22]

Hi all, I am wanting to try a beer with peach in it and am wondering what beer style is the best to pair with peaches. I have never brewed with fruit before Any other suggestions are appreciated. Thanks

 

[Dcpcooks]

Belgian wheat, IPA, Brett C sour, American wheat, I'd suggest you look for food grade purée, or soak them in some vodka to kill off wild yeast or be prepared for the potential of a sour.

Most people add them to secondary to keep the flavors in the beer. Added to primary you may loose aroma from the co2 scrubbing out the flavors. Added to the mash would produce the most subtle of flavors.

 

[jdavisdpt22]

1lb per gallon? How many cans of purée? I found 49 oz cans of peach purée

 

[Dcpcooks]

It really depends on the beer your making, when you want to add it and what you want in terms of flavor profile. I have added 3 lbs of white peaches to a sour for a month long secondary and got a nice subtle peach flavor. I've also added 10 lbs of sour cherries to a 5 gallon barrel of lambic for a huge cherry pie flavor.

You will need less purée than whole fruit because it's surface area is so much greater than whole fruit. I'd add a lot to a mash maybe two cans , less at flame out one can and less again if you treat it like a dry hop.

If your adding it to secondary or at the end of primary I would make a test sample. Pull 8 oz of beer and split it 4 ways in little glasses. Weigh each glass at two ounces it and also weigh your purée. Start with a few grams of purée and scale it up in each new glass. To see which ratio you like. Then you can say I like x grams or tsp per 2 oz and I have 640 oz of beer so I need y amount of purée per batch.

Hope that helps.

 

[jdavisdpt22]

So I purchased a standard IPA recipe kit from my LHBS and will be getting a peach extract from him as well. I haven't made an IPA before, this will be my 3rd brew, and plan on doing about half regular IPA and then add peach extract to the remaining half for a peach IPA.

 

[TasunkaWitko]

I used apricots, but the same idea probably applies....

It was an American Wheat beer, except I used Danstar Munich yeast. The Palisade hop was a perfect choice for this beer.

By the time I skinned them (dropped in boiling water for 30 seconds, then slipped the skin off) and cut them into chunks, I had exactly 1 pound of apricots that were almost a puree. I added them at knock-out.

Results were excellent. A very gentle, smooth-drinking, hazy wheat beer with a wonderful apricot flavor combining nicely with the breadiness of the wheat. The sugar in the apricots had of course fermented out, leaving a refreshing tartness that got better over time as the apricot flavor itself moved forward.

 

[Sadu]

I'm brewing a peach saison at the moment. Kept the OG nice and low (1.032) since the fruit will ferment out in secondary and add a few points of gravity.

Was planning on buying a can or 2 of peaches (for a 1 gallon batch) from the supermarket and blitzing them to a puree in the blender, then adding to secondary to ferment out. This way they are already sanitised, no stones or skins, cheaper than buying puree.

Brewing Classic Styles says to not use any late hops with fruit beers - just do bittering hops and leave it at that.

My grain bill is really simple too, mostly pilsner with a splash of wheat and munich.

 

[Mainer]

Liquid Riot here in Portland does a killer Barrel Aged Brett Peach Pilsner called Blushing Star. (I know, barrels? Brett? In a pils? But trust me. It's awesome.)
http://liquidriot.com/packaged/blushing-star/

 

[bajaedition]

when I do a fruit beer, I start with a simple 2 row with no specialty grains, if doing an extract that means light extract no specialty grains. I add the fruit and a light hops profile, probably use saaz for a clean taste.
If I am doing something like a hard lemonade, no hops at all

ok, I have a base to taste and then I can decide how to shape the beer. I have to confess I have nailed it in 3 brews, or taken a dozen to get it where I wanted it. Because of that I usually do a very small brew until I get what I want then ramp up or a full batch.\

On of the greatest benefits of this hobby is experimentation. We can do whatever we like. And until we hit what we want, who cares we do not answer to some corporate structure.

So enjoy it, brew your experiments, you can always do something to make it drinkable if you fail. But when you hit it, that is a golden brew you want to replicate and brag about.

 

[mj1angier]

One thing we love to do in the summer camping season is roast peaches on the grill that have been sprinkled with brown sugar....

If I broil them in the oven I would think it would get hot enough to kill off any wild bugs on them...

Well, know what I will have to try his peach season!