Peachy Wheat

April 2014

OG: 1.048
FG: 1.011


  • 5 lb Pale Malt (2 Row)
  • 4 lb White Wheat Malt
  • 0.50 lb Caramel/Crystal Malt - 15L
  • 0.50 lb Wheat, Flaked
  • 0.25 lb Cara-Pils/Dextrine
  • 1 oz Citra @ 60min
  • 1/4 oz Citra @ 30min
  • Wyeast American Wheat yeast
  • 1/2 cup corn sugar
  • 4 lb organic frozen peaches
  • Proceedure:

    Brew Day:

    2 gal strike water goes in @ 167F

    Tun settles @ 155F

    1 hour later, mash tun is showing 150F

    Continuous sparge with water @ 170F

    Sparge for about 1.5 hours, got only about 4.5 gal wort.

    60 min: 1 oz Citra

    30 min: 0.25 oz Citra

    15 min: Wirfloc tablet

    Chill to 70F and rack to primary

    Pitch yeast

    Notes: Very low yield. Hmmm...

    7 Days:

    Puree peaches and bring to 160 for 10 minutes

    Cool peach puree down to about 90 and add to secondary

    Rack beer into secondary on top of peaches

    Notes: Beer shows 1.011 before adding peaches. Interestingly, after adding peaches we are still seeing 1.011. Maybe we introduced more water??? Let's see what happens.

    28 Days:

    Put secondary in fridge for about 6 hours, managed to get it down to about 40 degrees

    Dissolve 1/2 tsp gelatin to in cold water, let sit for 3 hours, microwave for 1.5 minutes, toss in to secondary

    32 Days:

    Take out of fridge and let sit at room temp for about 4 hours. Rack into bottling bucket.

    Add priming sugar, let sit for about an hour to let sediment settle.



    Pretty good actually. Not much peach coming through however. It's relatively hoppy and pretty light.