Creamy Peaches
All Grain Recipe
Submitted By: HeyBeerMe (Shared)
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Brewer: Derek Gallanosa | |
Batch Size: 310.00 gal | Style: Berliner Weiss (17A) |
Boil Size: 322.90 gal | Style Guide: BJCP 2008 |
Color: 3.1 SRM | Equipment: Abnormal Main Brew House |
Bitterness: 6.6 IBUs | Boil 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 |
Ingredients
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 |
Notes
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 NitroThis Recipe Has Not Been Rated