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Peach
Weizen/Weissbier • All Grain • 10 gal
Great helf with peach flavor for outstanding combination.
December 11, 2006 pm 02:34pm
5.0/5.0 1 rating
Ingredients (All Grain, 10 gal)
- 10 lbs
Pacific Northwest Wheat
Pacific Northwest Wheat
- 6 lbs
American Vienna
American Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- 4 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 1 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- .5 lbs
German Dark Munich
German Dark Munich
Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.
- 1.5 oz
Saaz - 5.0 AA% pellets; boiled 60 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 4 oz
peach flavor - (omitted from calculations)
peach flavor
-
White Labs WLP005 British Ale
White Labs WLP005 British Ale
This yeast is a little more attenuative than WLP002. Like most English strains, this yeast produces malty beers. Excellent for all English style ales including bitter, pale ale, porter, and brown ale.
Notes
Munich 20L better peach is 4oz per 5 gallons at bottle/keg time. Also used Nottingham many times. Recipe used many times for perfect tasting brew.
Style (BJCP)
Category: 15 - German Wheat and Rye Beer
Subcategory: A - Weizen/Weissbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.055 | 1.044 - 1.052 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.014 | |
| Color: | 8.3 SRM | 2 - 8 | |
| Alcohol: | 5.4% ABV | 4.3% - 5.6% | |
| Bitterness: | 17.0 IBU | 8 - 15 | |
Discussion
main stay in beer supply
2007-01-10 11:46am
This recipe has been on tap for the last few years. Became my wife's favorite and ask for by the guests. One of my easiest and best recipes in my years of brewing.
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