Peach Blonde Ale
All Grain Recipe
Submitted By: mikaylamueller (Shared)
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Brewer: Mikayla Mueller | |
Batch Size: 6.00 gal | Style: Fruit Beer (20A) |
Boil Size: 7.00 gal | Style Guide: BJCP 2008 |
Color: 4.4 SRM | Equipment: My Equipment |
Bitterness: 17.3 IBUs | Boil Time: 60 min |
Est OG: 1.048 (12.0° P) | Mash Profile: Single Infusion, Medium Body, Batch Sparge |
Est FG: 1.009 SG (2.2° P) | Fermentation: Ale, Two Stage |
ABV: 5.2% | Taste Rating: 0.0 |
Ingredients
Amount |
Name |
Type |
# |
8 lbs 4.00 oz |
Pale Malt (2 Row), NW Pale (2.2 SRM) |
Grain |
1 |
12.00 oz |
White Wheat Malt (1.5 SRM) |
Grain |
2 |
8.00 oz |
Caramel/Crystal Malt - 15L (20.0 SRM) |
Grain |
3 |
4.00 oz |
Cara-Pils/Dextrine (1.5 SRM) |
Grain |
4 |
0.25 oz |
Galena [13.4%] - Boil 55 min |
Hops |
5 |
0.25 oz |
Tettnang [6.1%] - Boil 25 min |
Hops |
6 |
1.00 tsp |
Irish Moss (Boil 10 min) |
Misc |
7 |
0.25 oz |
Tettnang [6.1%] - Boil 10 min |
Hops |
8 |
0.25 oz |
Tettnang [6.1%] - Boil 5 min |
Hops |
9 |
1.0 pkgs |
German Ale (Wyeast Labs #1007) |
Yeast |
10 |
1 lbs |
Fructose (1.0 SRM) |
Sugar |
11 |
6.00 oz |
Peach Extract (Bottling 5 min) |
Misc |
12 |
Notes
Start time 1300, water pulled from hot water tank, initial temp 140F
mash start 1323, pH 6.7
mash end 1423, pH 6.0, iodine test showed no starch
first runnings yielded 4 gallons
2nd runnings, steeped 15 min at 148F, (sparge water @ 164F)
boil start
orginal recipe from Brulosopher Best Blonde Ale, adaptions include the following:
Boil temperture decreased and set for 5500 ft altitude
British Pale Malt exchanged for NW Pale Malt
Chinook Hops omitted to bring down overall bitterness to not compete with peach flavor
Tettnangs exchanged for Cascade
Wyeast used German Ale exchanged for White Labs German Ale yeast
Thawed- Frozen peaches added at flameout
Peach extract added
Made by adding 1 lb Frozen Peaches into a 1 quart mason jar, adding Skyy Vodka to the 2 cup line, shake well. As the peaches thaw the liquid volume will increase and the peaches will submerge into the vodka. Extract made on boil day, added on bottling day.
Added irish moss for clarity
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