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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


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


  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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