Shiner Cheer recipe

[WhoDatDad78]

Added the peaches 4 days ago, im planning on bottling on Friday.

 

[SP Wort Hogs Mmbr]

Added the peaches 4 days ago, im planning on bottling on Friday.

How did your brew turn out? Did you add the entire peach or only the juice?

Thanks

 

[william_shakes_beer]

when I first did this recipie I chopped the pecans and had problems when the pecan bits got stuck in the bottling wand foot valve. Now I just break them in half.

 

[WhoDatDad78]

How did your brew turn out? Did you add the entire peach or only the juice?

Thanks

Sorry for the delay in responding.
My brew turned out a little strange. I used both apricot extract and fresh peaches. I froze and cooked the peaches (simmered, but not boiled), broke the pecans with the side of a butcher knife, and soaked them in vodka to make a tincture. I bottle, so some of them were carb bombs, some of them had a cardboard/funk taste and no carbonation. I kept a couple to let them age and see what happens. The old ones turned out ok, but very little carbonation. I bought a keg and intend to get an oxygen setup, so with any luck if I try this again it should turn out. I think I had some issues with transfer and maybe some less than sanitary bottles. I've since chunked all tubing and cold side equipment. I think the recipe is solid though.

 

[nathliea]

10oz shelled pecans. Chopped in 1/4s, Blanched in vodka, and then roasted in oven until dry (not yet smoking, but could smell them roasting). Didn't do a secondary, but let primary go for 2-3 weeks prior to adding pecans.

How long did you leave the pecans in primary?

 

[SirHC_]

I'm down to my last two bottles for this year, definitely a tasty beer, and one the SWMBO enjoys. I think I'll have to give the homebrew a try...

 

[Mile high sly]

Hi all I'm sorry I never posted this I've done probably 5 batches of this haven't had one sour. Remember to ALWAYS ALWAYS ALWAYS blanche your fruit or nuts before adding to your recipe to remove any wild yeast strains. A definition of blanching is included in the resipe below.

5 Gallon Batch

7.25 lbs of 6 row
1/2 lb carafoam
3.5 lbs German dark Munich
.25 lb American chocolate malt
1.5 oz hallertau 4.5 alpha acids full boil 60 minutes
.5 oz hallertau same as above 15 minutes
.25 oz tettnanger 4.5 AA 5 minutes
Wyeast 2565 kolsch (don’t skimp on the yeast please get this specific strain)

60 minute boil standard mash in temp 155 degrees no more than 158 I shoot for 155. 170 for sparge. Roast 12 oz pecans at 275 30 minutes flip in between Blanche in vodka BE CAREFUL WITH BLANCHING!!!! Blanching – Boil the pecans in the vodka on low heat on the stove as alcohol boils quickly and evaporates. However this is alcohol it WILL catch on fire if not careful keep a rag around throw it on top or just blow it out with your mouth. I do a lot of fusion cooking and weird things in the kitchen so this doesn’t scare me. If it scares you, you can always blanche in water. However I find alcohol to kill any wild yeast much better. Throw pecans in primary.

4 tablespoons of Brewers Best peach extract at bottling. You can add more if you want a stronger peach flavor or less obviously. However 4 is what I settled on after a few batches to get close to the Cheer.

No more than 3 weeks in the primary as you don’t want any nasties from the pecan floating around in there. OG about 1.062 FG around 1.02 (Dark beer less fermentables higher FG and Kolsch Wyeast is low attenuation)

You blanch in vodka first then roast the pecans? Or as written... roast then blanch?

 

[Mikent]

Working on a version of this right now. I'll be back to share results and details soon!

 

[Mile high sly]

Working on a version of this right now. I'll be back to share results and details soon!

What version did you make? Going to pick up grains and yeast early next week and get a starter going to brew next weekend

 

[mashpaddled]

This blanching in vodka thing is both unnecessary and extremely dangerous. There isn't a brewery in the world doing this before adding fresh fruit, Shiner included.

I suspect Shiner adds the pecan and peach addition after filtering out yeast. The beer is too sweet and the peach flavor is too prominent for the fruit to undergo fermentation. Usually when peaches ferment out, unless an obscene amount is used, the peach flavor usually disappears along with the sweetness. On a homebrew level, unless you have a filtration system, you could fine and cold crash aggressively and then rack out to the fruit and nuts. Killing off any residual yeast would help if kegging. For bottling you could pasteurize after a few weeks to make sure the bottles carb up, but this isn't ideal.

 

[Mikent]

Well, I made my own recipe based on what I had access to, but here's the gist of it:

6 lb Dark wheat malt (Weyerman, EBC 16)
2 lb 4.7 oz Vienna (Best Malz, EBC 8)
1lb 14.8 oz Extra pale pilsner (Weyerman, EBC 2.5)
15.2 oz Munich (EBC 14)
6 oz Special B (Dingemans EBC 300)
2 oz Carafa special III (Weyerman EBC 1200)

(Excuse the wacky grain bill, I was using up leftovers)
Mashed at 66C 35 min, then 69C for 30 min
Mash out to 76C then sparged

Boiled w/ hallertau mittelfruh (4.9AA)
60 min 1.3oz
20 min 0.4oz
5 min 0.2oz

Chilled to 30C and pitched yeast WLP300 HEFEWEIZEN ALE YEAST (no starter)

OG 1.052

1 week in primary with vigorous fermentation.

Which takes us to today:

I racked 4.5 L into a carboy for secondary (just to see how the base beer turns out without peach and pecan)

I took 12 oz pecans, roasted them at 135C for 25 mins (smelled heavenly), then put them in a saucepan, covered them with the cheapest vodka I could find, and heated to a boil (was disappointed that it didn't catch fire), skimmed off the scummy froth and then strained the vodka back into the bottle (to try later) and put the pecans in a sanitized mesh bag, in a sanitized fermenter. Then I took 3 cans (1.25 Kg) of peach slices in juice (I couldnt get any fresh or frozen) and put the whole contents into the pan, mashed it up a little, and heated to boil, then added it to the bag with the pecans. Finally I racked the remaining beer (~15 - 15 1/2 L) into the fermenter with the peaches and pecans.

It's now been about 1 1/2 h, and the one with the peaches is fermenting vigorously again from all that peach juice...

No idea how it'll turn out, but the unfinished beer tasted good today ( 1.012 sg)

I'd be interested to know what recipe you settle on, and how it goes!