pearljam1984
Well-Known Member
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- Oct 29, 2017
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I looked around and didn’t see much about a recipe for a pale ale fermented with peaches. I wanted some good malt flavor and light bitterness and allow peaches to show up.
So here we go on my take and will document how it goes.
5.5g
OG- 1.056
FG- 1.012 (est)
IBUs- 24
SRM- 5.6
30min boil
Mashed at 152
12lbs- Weyermann Pale Ale Malt (92%)
1lb- Flaked Oats (8%)
30min- 1.5oz Cascade
0min- 2oz Cascade
Safale-04 Yeast
Fermented at 61 degrees
Secondary Fermentation
5lbs- Mashed Peaches
After two weeks in primary, rack to secondary over 5lbs mashed peaches.
After two weeks in secondary send to keg.
Will update accordingly.
So here we go on my take and will document how it goes.
5.5g
OG- 1.056
FG- 1.012 (est)
IBUs- 24
SRM- 5.6
30min boil
Mashed at 152
12lbs- Weyermann Pale Ale Malt (92%)
1lb- Flaked Oats (8%)
30min- 1.5oz Cascade
0min- 2oz Cascade
Safale-04 Yeast
Fermented at 61 degrees
Secondary Fermentation
5lbs- Mashed Peaches
After two weeks in primary, rack to secondary over 5lbs mashed peaches.
After two weeks in secondary send to keg.
Will update accordingly.
Last edited: