Peach ipa recipe

[Andy_Burbank]

I am wanting to make a peach IPA. I was wondering if anyone had a fairly simple recipe for beginners that doesn’t involve racking to a secondary.

 

[Chanoc]

No recipe, but you dont need to rack onto secondary, just add sanitized fruit to primary once fermentation has subsided a little bit.
Hope this helps.

 

[thehaze]

You do not need secondary, almost never. In over 50 batches, I never racked to secondary, nor would have been useful for me.

I do not know about the " peach " part in your IPA, but a simple grain bill, will always help keep the beer focused. Something like 100% Pale Malt/2-row/Golden Promise/Pilsner/Vienna. If you are a fan of Crystal malts in IPAs, you could use 5% of it.

If you are adding fruit to the beer, note that fruit are acidic, meaning they will drive the pH of the beer down, making for a more tart/crisp end result. Take that into consideration when you adjust your mash pH and post boil pH. The yeast you will be using will also determine where the final pH will end up.

If you are adding fruit, a bolder malt presence could aid the overall body of the beer. Maybe something like this:

50% 2-row + 50% Vienna
40 IBUs
5-6% ABV
Yeast: US-05/S-04/BRY-97 or liquid yeast, such as any Conan derived, WY1318, WLP001, maybe an english yeast to retain some residual sweetness to counteract the acidity from fruit.

Hops: Anything fruity, citrus forward, dank, resiny/piney would work. Citra + Mosaic + Simcoe or anything similar would work fine. You can also opt for Australian and New Zealand hops: Riwaka, Galaxy, Topaz, Ella, Vic Secret, Enigma, Wai-Iti, Wakatu, Rakau, Kohatu, etc.

 

[govner1]

Not to stir the pot on the secondary issue but I almost always go to secondary using CO2 transfer. No issues after nearly 200 brews over 6+ years.
As for the fruit, why not ad a “tea” made with freshly pressed peaches at packaging? This would allow you to manage the strength of the peach flavor.
I’d also suggest trying the Experimental Stone Fruit hop in whirlpool & secondary. I’ve used in a Hoppy Saison with good results.

 

[Hopalong]

I'm not sure if pectin will cause issues, an enzyme is added when types of fruit high in pectin are used. I believe wine makers use the enzyme. I don't have any idea if the enzyme works with fruit and beer or if it adds value.
Weyermann Pils, light and dark floor malt would be a fine choice for base malt. The malt is slightly under modified and low in protein. Under modified malt is rich in enzyme content and low protein malt is rich in sugar.
Check out the recipes on Weyermann Malt website. The best thing to do is email them with questions about malt and the best way to use it for the style of beer being brewed. They get into brewing. Email the bar code number on a bag of their malt and they'll let you know the name of the farmer that planted the seeds and where the fields are located. Weyermann floor malt is very suitable to use with the decoction method because the malt is very rich in enzymes, starch and sugar.

Secondary fermentation, to be, or, not to be? That is the ?.
Basically, it depends on the brewing procedure and the brewers definition of ale and lager. Secondary fermentation is a given when a Beta rest is used. The rest is omitted in most homebrew recipes.
Reasons why a Beta rest is omitted.
Gets the beer into the belly before the beer deteriorates
Adds time which is hard to come by
Increases risk of oxidation, and spoilage due to Gram-N bacteria
Ties up equipment, which reduces revenue in HBSs
Increases risk of bottle bombs, and over carbing
Malt doesn't necessarily need to contain Beta Amylase

When a Beta rest is used (140-145F) conversion occurs. During conversion Beta converts glucose which Alpha releases during saccharification into complex types of sugar, maltose and maltotriose, which yeast don't care for, too much.
Starch really doesn't convert into sugar, starch is the container that protects sugar and Alpha opens the container. The term used for the action is liquefaction, not conversion. Alpha covers liquefaction, saccharification and dextrinization. Beta covers conversion.
Decoction; liquefaction, saccharification, conversion, dextrinization.
Step Mash; liquefaction, saccharification, conversion.
Single infusion; liquefaction, saccharification.

Here's what happens during fermentation when a Beta rest is used. During primary fermentation yeast rips through glucose cranking out alcohol, it doesn't touch complex sugar, yet. After 10 days the beer is racked off the goop and transferred into a second fermenter. During secondary fermentation another conversion takes place due to yeast not being able to use complex sugar for fuel. Within yeast is an enzyme and during fermentation yeast absorbs maltose through the cell wall and the enzyme converts maltose back into the sugar it came from, glucose. The glucose is expelled back through the cell wall and it's used for fuel. Gravity reduces closer to expected FG. Usually, around 10 to 14 days later the beer is transferred to kegs for aging and clearing. During aging and clearing, yeast works on maltotriose and the beer naturally carbonates which takes months depending on OG. Gravity reaches expected FG.

 

[hottpeper13]

If you want simple you should add apricot puree to the keg after it's conditioned. Not sure why but it tastes more like peaches then apricot. You can dose a sample to your liking and then multiply it up for the keg.