I then scaled the 4.5 gallon recipe to 5 gallons in BS2. This is what I wound up with;
*****Choc-Choctaw Indian Beer*****************************
*5 gallons, partial mash, partial boil biab*
3lbs, 14.2ozs) 2-row (Briess)
3lbs, 3.2ozs) Wheat Malt, (Munton's)
12.4ozs) Flaked corn
2lbs) Peach puree
1.17ozs) EKG @ 60 minutes
.58oz) Cascade @ 15 minutes
1packet) Fermentis US-05 (I rehydrate)
Est OG-1.042
Est FG-1.010
IBU-26.7
Color-3.2SRM
Est ABV-4.2%
Single infusion, medium body, batch sparge
Ale,. single stage
Mash crushed grains @ 152F one hour in 2 1/2 gallons water. Sparge with 1 1/2 gallons 168F water 10 minutes. Proceed to boil, adding hops at listed times. Add peach puree about 5 minutes left in boil to sanitize. Original recipe says to add puree to primary for or @ 7 days. Seems like the end of the boil would be safer? I've strained watermelon puree before & still got thick juice after removing some solids. I'll likely do that again? Proceed as usual with hydrometer test & pitching yeast.