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
Tags: