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Summer Peach Ale

Summer Peach Ale

Fruit Beer • Extract • 5 gal

jpin

This is a great light refreshing summer ale with a sweet peach taste that is offset just enough by the hop bitterness. It has aged well and I have noticed that the peach flavor comes through best when served chilled but not cold. Hope you enjoy!

May 20, 2008  08:46am

0.0/5.0 0 ratings

Ingredients (Extract5 gal)

  • 1 lbs Honey Malt

    Honey Malt

    Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.

  • 6.6 lbs Liquid Light Extract

    Liquid Light Extract

    A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.

  • .75 lbs Light Brown Sugar

    Light Brown Sugar

    Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.

  • 1 oz Northern Brewer -8.0 AA% whole; boiled 60 min

    Northern Brewer

    Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.

  • .5 oz Sterling -7.5 AA% whole; boiled 30 min

    Sterling

    Perceived to be similar to a Saaz and Mt. Hood combination. Finding favor as a Saaz replacement.

  • .5 oz Sterling -7.5 AA% whole; boiled 15 min

    Sterling

    Perceived to be similar to a Saaz and Mt. Hood combination. Finding favor as a Saaz replacement.

  • 4lb Organic Frozen Peaches -(omitted from calculations)

    Organic Frozen Peaches

  • Wyeast1099Whitbread Ale™

    Wyeast1099Whitbread Ale™

    A mildly malty and slightly fruity fermentation profile; not as tart and dry as 1098 and much more flocculant. Clears well without filtration.

Notes

I used 4 pounds of Frozen Organic Peaches, pureed them and added them to the fermenter for one week. Peaches contain a considerable amount of sugar which serve to lighten body and add alcohol content. If sterilization is a concern, add some water to puree and raise to 160 degrees being careful not to boil. To add more delicate peach flavor, remove peach puree and rack beer to secondary fermenter. Add 1-2 pounds more of sliced frozen peaches. Leave for one more week before bottling.

Style (BJCP)

Category: 20 -Fruit Beer

Subcategory: A -Fruit Beer

Range for this Style
Original Gravity: 1.057 1.026 -1.120
Terminal Gravity: 1.011 0.995 -1.035
Color: 12.7 SRM 1 -50
Alcohol: 6.0% ABV 2.5% -14.5%
Bitterness: 44.2 IBU 0 -100

Discussion

jpin

Nice summer ale

2008-06-29 5:07am

So this batch is almost gone already as it is one of my wife's favorite and she has shared a few bottles with her friends. It has aged well and the peach flavor has really come through as the hops have mellowed a little. The only thing I might change is adding a little more malt character just to help deepen the complexity of flavors a little.

jmoreland

Peach Beer Question

2009-07-31 12:29pm

Why did you choose those particular hops as opposed to Cascade or others?

gscdavid

Newbie Question

2011-03-21 3:15pm

How long do you steep the Honey Malt? Also, I assume the total boil is 60min? Also, lastly, any light brown sugar is good? I am very interested in making this, but I want to make sure I get it right?

jpin

Honey malts

2011-03-22 9:01am

It's been awhile since I brewed this but I would say the honey malts steep for 15-20 minutes or so. ANy brown sugar will do. And yes total boil time is 60 minutes.

gscdavid

One more question

2011-03-31 2:44pm

A little off topic, but.... How important is racking to a secondary fermenter before bottling. I have made good beer so far without doing this. I see a definite upside by eliminating some sediment, but does it enhance the flavor?

jpin

d

2011-04-03 9:21pm

d

jpin

Secondary

2011-04-04 12:14am

It is not necessary to rack to a secondary fermenter, but you can use it to add flavor to your beer. In this instance, the second addition of peaches into a beer with a less active yeast, means that you get more peach flavor as less of the sugars are converted into alcohol. Many IPA recipes call for a second addition of hops to the secondary fermenter (dry hopping) which can really increase the aroma and flavor of hops to the beer. It also helps remove sediment so you end up with a clearer beer. That said, you can definitely make a delicious beer without racking to a secondary.

duke20

Peaches

2012-04-26 2:55am

At what point do I add the peaches? Prior to pitching? Shortly after? After primary fermentation? Also, please excuse if I've missed something, but how do you "remove" the puree before racking to secondary? I'm under the assumption the 4lb peach puree had been poured into the carboy.

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