Peach Wheat Ale
peach ale, wheat beer, extract
Source: Mark Stevens (firstname.lastname@example.org),
HBD Issue #1481, 7/21/94
There's an excellent article by Ralph Bucca in the
July/August 1994 issue of BarleyCorn that talks about various aspects
of brewing with fruit. He provides some general info about handling
fruit, when to add, etc., and then provides a couple recipes. One of
these is an extract-based Peach Ale that should be trivial to turn
into a Peach Wheat recipe. Here's how I'd change Ralph's recipe to
make it a peach wheat beer.
- 6.6 pounds Northwestern wheat extract syrup
- about 5 AAU hops (maybe 1 ounce of Mt. Hood, Hallertau, etc.)
- wheat yeast (Wyeast bavarian wheat)
- 3/4 cup corn sugar (or malt extract) for carbonation
- 4 pounds fresh peaches (pitted and skinned)
Boil malt and hops for 1 hour. Add cold water to fermenter
to bring to 5 gallons. Add wort. Pitch ale yeast. On 2nd day of
fermentation, skin, de-pit, and chop peaches. Add to fermenter.
Three days later, rack to secondary. Bottle 10 days later.