Peachy Wheat

April 2014

OG: 1.048
FG: 1.011

Ingredients:

  • 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.

    Bottle.

    Verdict:

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