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 galStyle: Blonde Ale ( 6B)
Boil Size: 7.81 galStyle Guide: BJCP 2008
Color: 4.5 SRMEquipment: Fort All Grain Brewery
Bitterness: 15.8 IBUsBoil 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

x
This website is using cookies. More info. That's Fine