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Peach of a Weiss Beer
The background esters and inherent sweetness of this Weiss beer base work well with many types of fruit.
Type: Ale
Style: Wheat
Batch Size: 5 gallons
Recipe Type: Extract with grain
Recipe Contributed By: Briess Technical Services Team
Ingredients
Quantity Ingredient Comment Malt Style 8 lbs CBW® Bavarian Wheat LME Extract, LME 4 oz Carapils® Malt Dextrine 1 tsp Irish Moss Boil 15 minutes 0.5 oz Perle Hops (8% AA) Boil 45 minutes 3 lbs Pureed De-Pitted Peaches Ripe or slightly over ripe 1 vial WLP300 Hefeweizen Ale Yeast
Procedures
- Perform mini-mash with 4 gallons of water and grains
- Steep at 152-158ºF for 30 minutes
- Add extract
- Bring to a boil
- Add bittering hops and bring to a rolling boil
- Add Irish Moss as indicated
- Remove from heat
- Cool to 72ºF
- Transfer to primary fermenter
- Fill to desired level with cold water
- Oxygenate and pitch yeast
- After 4-5 days of primary fermentation, pit and puree peaches (skin and all) in a sanitized blender or food processor
Primary Fermentation: 5 days at 70ºF. After fruit 14 days at 70ºF
Secondary Fermentation: 10 days at 35ºF
Fermentation Notes: Bottle condition
Original Gravity: 1.058
Final Gravity: 1.018
Alcohol by Weight: 4+%
Alcohol by Volume: 5.2+%
IBU: 15
Color: 8 SRM
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