Fruit Beer Peach Wheat

[user 30639]

I've been kicking around an idea for a peach wheat. This recipe looks like exactly what I had in mind

 

[Dylan42]

Mine didn't turn out good at all. My last three brews have been a bit of a disappointment. Im pretty sure its due to the temp im fermenting at, in my house. Too hot, so I bought a cool brewing fermentation cooler. Will try this one again in the latter part of summer.

 

[AlphaPyro]

Mine didn't turn out good at all. My last three brews have been a bit of a disappointment. Im pretty sure its due to the temp im fermenting at, in my house. Too hot, so I bought a cool brewing fermentation cooler. Will try this one again in the latter part of summer.

I ALWAYS ferment no higher than 70 on this beer. My ideal fermentation temp on this beer should be 65-68 MAX, and ideally 65 for the profile I like it at.

I'm sorry it did not work out for you, but yes, you MUST under ALL circumstances control your fermentation temperatures for ANY beer you make to ensure proper fermentation.

Yeast are what makes your beer, treat them well.

 

[JTTX80]

This is very similar to the peach wheat I make but I also toss in 1lb of dried sliced apricots that I soak in everclear for two days, along with two lbs of crushed peaches. Gives a nice flavor with the peache and apricots.

 

[Dano79]

Did this recipe skipped the honey also had to use a different yeast us 05 salafe
Any who Im not getting any bubbles in my airlock on day 3 of fermentation but I do have a layer of krasuen so all is well. Anyone else experience this ? Im fermenting in the mid 60s

 

[NPhill85]

I decided to use this recipe as a point to jump of from in developing an all-grain recipe for a blueberry honey wheat that's sitting in my primary right now. I'll update once it finishes with details on taste, body, what worked, what didn't, etc... I will also update any changes I may make in terms of fermentation times, as the days listed below are only what I am estimating to be necessary for full fermentation. For the time being, here is my variation on the recipe for anyone interested:

Recipe Type: All Grain
Yeast: Wyeast 3333 German Wheat
Batch Size: 5 Gallons
Original Gravity: 1.048
Final Gravity: Yet to be determined
Boiling Time: 50 Minutes
Color: 3-5 SRM
Primary Fermentation: 7 Days @ 68°F
Secondary Fermentation: 14 Days @ 68°F
______________________________________________________

Hive Mentality: Blueberry Honey Wheat

Grains:

• 5lb Wheat Malt
• 3.5lb 2-Row Malt
• 1lb Dextrin Malt (Carafoam)
• 0.5lb Honey Malt
• 0.5lb Rice Hulls

Hop/Addition Schedule:

• 1.5 oz Tettnanger @ 45 min
• 0.5 tsp. Irish Moss @ 20 min
• 0.5 oz Bramling Cross @ 5 min

Yeast:

Wyeast 3333: German Wheat​

Sugars:

2lbs Honey (approx. 2.65 cups)​

Fruit:

3lb Homegrown Vermont Blueberries​

______________________________________________________

Process:

• Steep all grains in 3 gallons of water for 1 hour @ 150°F.
• Sparge with water at 170°F to achieve around 6.5-7 gallons (I only sparged to 6 gallons and found that I needed to add about 0.5 gallons after boil to achieve 5 gallons due to evaporation).
• Proceed to boil, following hop/addition schedule above.
• After boil, top off to achieve a 5 gallon batch size if necessary.
• Add honey during cooling at 170°F (This will allow more of the honey character to survive to the final product and will also pasteurize the honey to prevent activity from unwanted natural yeasts).
• Ferment in primary @ 68-70°F until SG reading remains unchanged.
• Pulse blueberries in a food processor and heat in a double boiler to 160°F for 60 seconds (some argue that you don't need to pasteurize fruit because the alcohol will kill of anything in it, but there is much debate on this point, so I figure better safe then sorry).
• Rack over berries in secondary, ensuring sufficient mixing.
• Ferment in secondary @ 68-70°F until FG is achieved.
• Bottle or keg as you wish.

 

[NPhill85]

My fermentation slowed drastically on day 3 as well, but keep in mind that airlock bubbles are not always the best indicator of yeast activity. I thought mine had stopped, but after sitting and watching for a while I discovered that bubbles were still pushing through with long delays in between them. Your best bet is to check your gravity for changes to determine whether or not fermentation has finished.

 

[priest]

Yes, but nobody say which water profile did he use in fruit beer!? I think the good water is an important factor. I will first time brew a fruit beer in saturday and my profile water will be something like that: Ca 48, Mg7, Na7, Cl 75, SO4 47.

 

[kingboomer]

Subbed. I'd like to give the extract version a go with blueberries!


-Kingboomer

 

[NPhill85]

Subbed. I'd like to give the extract version a go with blueberries!





-Kingboomer

King,

If you are interested in being updated on the all-grain blueberry version that's in my secondary right now, you can follow that thread at:

https://www.homebrewtalk.com/showthread.php?t=519024

 

[kingboomer]

King,

If you are interested in being updated on the all-grain blueberry version that's in my secondary right now, you can follow that thread at:

https://www.homebrewtalk.com/showthread.php?t=519024

Yup, I'm watching that one too


-Kingboomer

 

[johnkroll88]

Primary: 5 days @ 65
Secondary: At least 7 days @ 65
When racking from secondary to keg allow some (LITTLE) sediment to transfer. After bottling, rouse yeast to bring out best flavor when pouring.


So I wanted a Peach wheat type beer because I can't help but think its tastey, but I didn't want a weak wheat beer. So more fermentables are required and why not let fly a little honey to the wheat beer recipe and then rack on top of peach puree for the homerun? ... right?

This beer took 1st place for fruit beer at the 26th annual KC Biermeisters competition.

Ingrediants:
Alexander's Wheat extract 7lbs
Honey (Not sure the style, gift from Mom) 2lbs
1 can (3lbs) Oregon Peach Puree

HOPS: 1.5 oz tettnanger boiling (3.4 AAU) for 45 & .5 oz Kent Goldings aroma (~5AAU) for the last 5 mins

Misc:
1/2 tsp of Irish Moss for last 20 minutes of boil.


Boil your water, pour in extracts (including honey, and yes I know it doesn't add honey flavor when you boil it) and follow hops schedule. My OG turned out low because my dumb self forgot to stir up the mix before drawing the sample, capping with the airlock, and moving it downstairs only to come back and .. "DOH!" but according to promash its OG should be about 1.069. I plan to rack into secondary after day 5 and add the peach puree and let sit for a few weeks before racking to a keg.

EDIT:
After 10 days I racked to secondary with a gravity of 1.010 on top of the peach puree. The sample I drew tasted just fine, but I did notice the secondary rack on top of the puree started another 'bout of fermentation so heads up!

Can't wait for this to come out of secondary to the keg so I can sample into the final step!

EDIT: Final Results and Tasting

After 7 days when the second fermentation subsided I racked off of the puree and into the keg. I force carbed by doing 12 PSI and shaking the keg while counting to 100. Upped the pressure to 30 PSI, gave the keg a quick few shakes and then let sit for 2 days before dialing the pressure back down to 12 PSI for serving.

This beer turned out very well rounded and balanced. The Peach flavor came out very well, and the added sugars from the honey really punched in the ABV. My only complaint has been that I didn't bring enough and to make more.

Would you suggest doing anything different for bottling? Thanks for the info fairly new in brewing.

 

[billspudley]

Primary: 5 days @ 65

Secondary: At least 7 days @ 65

When racking from secondary to keg allow some (LITTLE) sediment to transfer. After bottling, rouse yeast to bring out best flavor when pouring.





So I wanted a Peach wheat type beer because I can't help but think its tastey, but I didn't want a weak wheat beer. So more fermentables are required and why not let fly a little honey to the wheat beer recipe and then rack on top of peach puree for the homerun? ... right?



This beer took 1st place for fruit beer at the 26th annual KC Biermeisters competition.



Ingrediants:

Alexander's Wheat extract 7lbs

Honey (Not sure the style, gift from Mom) 2lbs

1 can (3lbs) Oregon Peach Puree



HOPS: 1.5 oz tettnanger boiling (3.4 AAU) for 45 & .5 oz Kent Goldings aroma (~5AAU) for the last 5 mins



Misc:

1/2 tsp of Irish Moss for last 20 minutes of boil.





Boil your water, pour in extracts (including honey, and yes I know it doesn't add honey flavor when you boil it) and follow hops schedule. My OG turned out low because my dumb self forgot to stir up the mix before drawing the sample, capping with the airlock, and moving it downstairs only to come back and .. "DOH!" but according to promash its OG should be about 1.069. I plan to rack into secondary after day 5 and add the peach puree and let sit for a few weeks before racking to a keg.



EDIT:

After 10 days I racked to secondary with a gravity of 1.010 on top of the peach puree. The sample I drew tasted just fine, but I did notice the secondary rack on top of the puree started another 'bout of fermentation so heads up!



Can't wait for this to come out of secondary to the keg so I can sample into the final step!



EDIT: Final Results and Tasting



After 7 days when the second fermentation subsided I racked off of the puree and into the keg. I force carbed by doing 12 PSI and shaking the keg while counting to 100. Upped the pressure to 30 PSI, gave the keg a quick few shakes and then let sit for 2 days before dialing the pressure back down to 12 PSI for serving.



This beer turned out very well rounded and balanced. The Peach flavor came out very well, and the added sugars from the honey really punched in the ABV. My only complaint has been that I didn't bring enough and to make more.

What type of yeast did you use and you use a starter?

 

[hockeybrewer]

I was wonder what the difference is between wheat DME and Bavarian wheat DME and if it would change the taste at all?

 

[NPhill85]

I was wonder what the difference is between wheat DME and Bavarian wheat DME and if it would change the taste at all?

Check out this discussion thread
https://www.homebrewtalk.com/showthread.php?t=66124

 

[hockeybrewer]

Thank you

 

[treacheroustexan]

Brewing this over the weekend! I had to make a change due to availability. I am just doing 6# wheat lme, 2# honey, same hop schedule and pitching us 05. Will still be adding the 3# peach puree.

 

[menossi]

Do you have an AG version?

 

[AlphaPyro]

There's enough sweetness you could carb with healthy yeast and cold crash a keg to prime. ALWAYS check your fermentation carefully before bottling, after a few batches you should learn to bottle and naturally finish with what's left to clean up.

I really wish i could edit this recipe to fix so many errors. I'll come back to this post in a couple weeks i hope.

 

[AlphaPyro]

Do you have an AG version?

Yes, but it's not done yet. I've moved to 10gal batches just now so I'm learning the new system and calibrating.

 

[AlphaPyro]

What type of yeast did you use and you use a starter?

Wyeast 1010 and no starter necessary for 5 gallons of this, pitch at temp and keep it on the low side - 65f - as much as possible

 

[AlphaPyro]

I'm glad to see this recipe carry on.
Few notes:
Wyeast 1010
Ferment at 65f
Dark clover honey
I added 2.5 gallons tap water to my 3 gallons of concentrated wort post boil but immediately pitched at temp.
At temp means the yeast are at the temperature you're pitching into the wort.

Take care of your yeast.

Hope this helps.

 

[Steve3730]

I made a 12 gallon batch of this and split it in two fermenters. did not leave enough room for it to ferment and that crazy 1010 yeast blew the lid off one fermenter.The other fermenter shows no action. Really strange

 

[user 224599]

If my peach trees produce (despite really awful leaf curl this year) this will be on the schedule.

 

[Steve3730]

I'm making this for my nephews' graduation party. it is country themed so going to go with 5 gallons on peaches. Unsure about the other 5 gallons, thinking blue berry but might do a berry mix (blue,black,rasp) Thoughts? I also cut the abv since it is a family party. Don't want to serve 7% abv

 

[mmlipps]

Could this be considered a clone to RJ Rockers Son of a peach?