Creamy Peaches

All Grain Recipe

Submitted By: HeyBeerMe (Shared)
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Brewer: Derek Gallanosa
Batch Size: 310.00 galStyle: Berliner Weiss (17A)
Boil Size: 322.90 galStyle Guide: BJCP 2008
Color: 3.1 SRMEquipment: Abnormal Main Brew House
Bitterness: 6.6 IBUsBoil Time: 60 min
Est OG: 1.055 (13.6° P)Mash Profile: Single Infusion, Full Body
Est FG: 1.010 SG (2.7° P)Fermentation: Ale, Two Stage
ABV: 5.9%Taste Rating: 30.0

Amount Name Type #
220 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 1
200 lbs White Wheat Malt (2.4 SRM) Grain 2
77 lbs 8.00 oz Milk Sugar (Lactose) (0.0 SRM) Sugar 3
8.00 oz Chinook [13.8%] - Boil 60 min Hops 4
1.0 pkgs California Ale (White Labs #WLP001) Yeast 5
1.0 pkgs Lactobacillus Brevis (White Labs #WLP672) Yeast 6
42.00 lbs Peach Puree (Secondary 7 days) Misc 7


Target OG 10.0 Degrees Plato SPECIAL BOIL PROCEDURE: After lautering, heat wort to boil and then knock out through the heat exchanger back into the kettle until temperature drop between 110-120 degrees fahrenheit. Inoculate with Lactobacillus and let it ferment for 40 hours. After that, heat wort to a boil and continue normal boiling procedures. CIP brew house immediately after. Carb to 2 volumes and serve on Nitro

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