What’s fermentin’
This is what I have in the fermenter now: Peach Ale. It is adopted from the Austin Homebrew Supply Recipe, but due to a lack of wheat I had to change it a little. This is what I used:
16lb 2-row Bries
1lb Wheat
1lb Cara Pils
2lb Caramel
I mashed for about 55 minutes at 150 degrees. 15 minutes into the boil, I added 1 ounce of Perl Pellet hops, then 1 hour later I added 1ounce of Liberty and Irish Moss, and 10 minutes later I added 1 ounce of Liberty for flavoring. I got 1.043 og at 72 degrees, and the batch size came out to be about 12 gallons.
The hard part about this brew is it was about 103 degrees outside by my thermometer, and cooling the wort was a long process. I was able to get it to 84 degrees and had to put it in the fermenter because I had to leave. I put the fermenters in the bathtub and when I got home I added ice to help cool it. Once it was down to about 74, I pitched the yeast. They are bubbling well now about 24 hours later, and are sitting at about 68 degrees.
I plan to use the peach flavoring in one, and real peaches in the other. I’m not sure how I’m going to do the real peach yet, but I’m going to figure it out!
Filed under: Brew Log
I suspect the peach flavoring won’t turn out nearly as good as the real peach batch. Randy Mosher’s Radical Brewing has good information about fruit beers, and includes info on peaches.
I have brewed almost this same recipe several times with great success. I think you will find a more intense flavor from the peach extract but would have a more rounded flavor profile with the fresh fruit. I like to steep my clean, fresh, SWEET peaches in 155 deg. water for 15 minutes, chill and add the entire contents of the boiler. it has worked very well in the past. now the only time I use extracts is for the occasional lady who doesnt really know if she will like my beer. I add a few drops to my american style wheat and watch them grin.