(5 U.S. Gallons) (Extract)
The background esters and inherent sweetness of this weiss beer base work well with many types of fruit.
| Ingredients |
| 8 lbs |
Briess CBW® Bavarian Weizen LME |
| 4 oz |
Briess Carapils® Malt |
| 1 tsp |
Irish Moss (15 min boil) |
| 0.5 oz |
Perle Pelletized Hops (8% AA hop) (45 min boil) |
| 3 lbs |
Pureed de-pitted ripe peaches |
| 1 vial |
WLP300 Hefeweizen Yeast |
| Brewing Procedures |
- Steep Carapils® Malt in 5 gallons 150-180° F water for 15-20 minutes.
- Remove from heat.
- Add CBW® Bavarian Weizen LME and bittering hops and bring to a boil for 30 minutes.
- Add Irish Moss and boil 15 more minutes.
- Cool to 70° F.
- Oxygenate wort.
- Add yeast.
- After 4-5 days of primary fermentation, pit and puree peaches (skin and all) in a sanitized blender or food processor and add to fermenter. Use peaches that are fully ripe or slightly overripe.
- Transfer off fruit and age for 1-2 weeks to blend flavors.
|
Fermentation |
- Primary: 5 days at 70° F
- Primary (after fruit): 14 days at 70° F
- Secondary: 10 days at 35° F
- Bottle Condition
|
| Notes |
- Original Gravity: 1.058
- Final Gravity: 1.018
- Alcohol by wt: 4.0% +
- Alcohol by vol: 5.2% +
- IBU: 15
- Color (Lovibond): 8
|
