Briess Recipe Database

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Beer Type: Lager

Beer Style: Dark Lager

• 

  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

  1. Perform mini-mash with 4 gallons of water and grains
  2. Steep at 152-158ºF for 30 minutes
  3. Add extract
  4. Bring to a boil
  5. Add bittering hops and bring to a rolling boil
  6. Add Irish Moss as indicated
  7. Remove from heat
  8. Cool to 72ºF
  9. Transfer to primary fermenter
  10. Fill to desired level with cold water
  11. Oxygenate and pitch yeast
  12. 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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