Rick's Peach Summer Ale
All Grain Recipe
Submitted By: rfort (Shared)
Members can download and share recipes
Brewer: Richard Fort | |
Batch Size: 5.50 gal | Style: Blonde Ale ( 6B) |
Boil Size: 7.81 gal | Style Guide: BJCP 2008 |
Color: 4.5 SRM | Equipment: Fort All Grain Brewery |
Bitterness: 15.8 IBUs | Boil Time: 75 min |
Est OG: 1.046 (11.3° P) | Mash Profile: Single Infusion, Full Body |
Est FG: 1.013 SG (3.3° P) | Fermentation: Ale, Two Stage |
ABV: 4.3% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
1.00 tbsp |
PH 5.2 Stabilizer (Mash 60 min) |
Misc |
1 |
5 lbs |
Fruit - Peach (0.0 SRM) |
Adjunct |
2 |
3 lbs |
Irish Stout Malt (2.0 SRM) |
Grain |
3 |
3 lbs |
Maris Otter (Crisp) (4.0 SRM) |
Grain |
4 |
2 lbs |
Munich (Dingemans) (5.5 SRM) |
Grain |
5 |
8.00 oz |
Wheat, Red (Cargill) (2.9 SRM) |
Grain |
6 |
0.50 oz |
Citra [13.9%] - Boil 11 min |
Hops |
7 |
1.00 tsp |
Irish Moss (Boil 10 min) |
Misc |
8 |
0.50 oz |
Citra [13.9%] - Steep 20 min |
Hops |
9 |
1.0 pkgs |
American Ale (Wyeast Labs #1056) |
Yeast |
10 |
1.00 oz |
Citra [13.9%] - Dry Hop 7 days |
Hops |
11 |
Taste Notes
dry, nice peach aroma, subtle peach flavor, citra and peach compliment each other extremely well.Notes
Boiled wheat to geletanize
Protein rest ar 120 degrees for 20 minutes with .5 lbs. malt barley mixture. Added fruit at end of primary 2 days. Skip protein rest next time.This Recipe Has Not Been Rated