Peach Ale

Partial Mash Recipe

Submitted By: giangiuli (Shared)
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Brewer: Jason G.
Batch Size: 5.00 galStyle: California Common Beer (7B)
Boil Size: 4.27 galStyle Guide: BJCP 2008
Color: 9.0 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - Extract/Partial Mash
Bitterness: 28.2 IBUsBoil Time: 60 min
Est OG: 1.076 (18.4° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.012 SG (3.2° P)Fermentation: Ale, Two Stage
ABV: 8.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
1.00 oz Gypsum (Calcium Sulfate) (Mash 60 min) Misc 1
8.00 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2
8.00 oz Wheat, Flaked (1.6 SRM) Grain 3
2 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 4
6 lbs 8.00 oz Pale Liquid Extract (8.0 SRM) Extract 5
1.00 oz Northern Brewer [8.5%] - Boil 60 min Hops 6
1.00 oz Northern Brewer [8.5%] - Boil 10 min Hops 7
1.00 oz Irish Moss (Boil 10 min) Misc 8
1 pkgs Saflager Lager (DCL/Fermentis #W-34/70) Yeast 9
2 lbs Honey (1.0 SRM) Sugar 10
6.00 lbs Peaches (Secondary 1 weeks) Misc 11

Taste Notes

When tasted after the primary fermentation had completed, it was very good. Tasted like a wonderful California Common beer with a bit more hoppiness. When tasted after secondary (after fruit puree addition), the beer tasted of a good amount of apricot however the great beer flavor seemed absent. Hopefully this will balance out a bit during carbonation and conditioning.

Notes

6 lbs peaches fresh, cut and smoked for 1 hour with some bourbon, then cubed and frozen with pectin enzyme for use later during secondary fermentation. Brew day went well and no mistakes were noted. Excellent sanitation was used all the way through. Primary fermentation was done in a glass fermenter for eight days. Secondary was done in the plastic fermentation bucket as used with fruit beers for eight days with the peaches added. A yeast nutrient was used and Safale 05 ale dry yeast was used. Fermentation started quickly and lasted several days.