What recipe from brewing classic styles can i add a can of peach puree?
- Thread starter jturkish
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tooldudetool
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Have you tried the Pliny the Elder clone on its own? It's definitely not an IPA, its an Imperial IPA... which is fantastic. It is a resinous, piney, citrusy hop bomb that shouldn't be trifled with. I'm not sure if peach would lend itself well to that recipe. I've heard it takes alot of peach to get the flavor to come through, so I don't think it would stand up to a full frontal hop assault. Maybe look at the American Wheat which would probably lend itself well to the fruit flavor with its lighter hop and malt notes, or even just the regular IPA recipe from that book if you want the hops to stand out.
When I make the Pliny clone it's treated like gold around here
Matter of fact I have a keg full of it just waiting for a tap handle to open...
When I make the Pliny clone it's treated like gold around here
Matter of fact I have a keg full of it just waiting for a tap handle to open...
I'm locked in the quote mode to reply on my phone, but this is my two cents:
I did the american amber ale recipe in there and let it finish on top of 3 pounds of apricot puree. I liked how they went together. I like in that book the way they talk about creating recipes and how you want the flavors to meld, yet represent their individual qualities. I was going for the amber as a breast, biscuity, malt forward crust like element in an apricot tart. The apricot preserves took a while to meld and make one beer, but now that it has been in the bottle for a couple months, it is very nice. Pectin enzyme may be helpful for a clearer beer, if that is important to you. I found mine to be slightly cloudy, and it is something I would address is I was to rebrew it. I can see the peach playing well with some stone fruit notes in certain varieties of hops. Amarillo may be worth considering for that. Have fun!
I did the american amber ale recipe in there and let it finish on top of 3 pounds of apricot puree. I liked how they went together. I like in that book the way they talk about creating recipes and how you want the flavors to meld, yet represent their individual qualities. I was going for the amber as a breast, biscuity, malt forward crust like element in an apricot tart. The apricot preserves took a while to meld and make one beer, but now that it has been in the bottle for a couple months, it is very nice. Pectin enzyme may be helpful for a clearer beer, if that is important to you. I found mine to be slightly cloudy, and it is something I would address is I was to rebrew it. I can see the peach playing well with some stone fruit notes in certain varieties of hops. Amarillo may be worth considering for that. Have fun!
