Mac's Peach Ale
peach ale, fruit beer, all-grain
Source: Keith MacNeal (firstname.lastname@example.org),
It drew raves from friends when I first made it. The peach
is very apparent, especially in the nose.
Ingredients: (5 gallons)
- 4 lb. British 2 row pale malt
- 2.5 lb. wheat malt
- 1 tsp. gypsum
- 1 lb. clover honey
- 1 oz. Saaz hop pellets (3.2%AA)
- 10 lb. peaches
- Wyeast 1214 Belgian Ale Yeast
Add grains and gypsum to 8-2/3 qt. water at 133 deg.F. Protein rest at
122 deg.F for 30 minutes. Raise temp. to 155 deg.F and hold for 1 hour.
Sparge with 5 gallons water. Collect wort, add honey, boil for 75 minutes
adding hops for last 45 minutes. Cool, pitch, ferment for 1 week.
Meanwhile, wash, split, and pit peaches. Place in plastic bags and
freeze. When ready to rack beer into secondary, thaw peaches and mash
them in the bags. Put peaches into bottom of 6 gallon carboy. Rack beer
onto mashed peaches. Attach blowoff hose to carboy. Leave in secondary
for at least 2 weeks. Bottle with 1 c. corn sugar.