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Peaches and Cream
Blonde Ale • Partial Mash • 5 gal
I mashed 2 lbs of oatmeal for creamy texture and added 6-7 lbs of peach puree after primary. This one is real good already.
August 31, 2009 pm 04:44pm
2.0/5.0 1 rating
Ingredients (Partial Mash, 5 gal)
- 2.0 lbs
Golden Naked Oats
Golden Naked Oats
Huskless oat crystal malt. Exotic ingredient for subtle nutty difference. This malt lends a sweet berry-nut flavor. Use at a rate of 4-15% of the total grist to deliver a deep golden hue with light caramel flavors as well as a creamy, satin finish.
- 6.0 lbs
Pale Liquid; Alexanders
Pale Liquid; Alexanders
Reportedly lightest colored malt extract available.
- 1.0 oz
Chinook - 13.0 AA% pellets; boiled 60 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- 1.0 oz
Centennial - 10.0 AA% pellets; boiled 15 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 6.0 lb
Peach Puree - (omitted from calculations)
Peach Puree
-
White Labs WLP051 California Ale V
White Labs WLP051 California Ale V
From Northern California. This strain is more fruity than WLP001, and slightly more flocculant. Attenuation is lower, resulting in a fuller bodied beer than with WLP001.
Notes
I am going to let it rest for a while.
Style (BJCP)
Category: 6 - Light Hybrid Beer
Subcategory: B - Blonde Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.050 | 1.038 - 1.054 |  |
| Terminal Gravity: | 1.011 | 1.008 - 1.013 | |
| Color: | 9.8 SRM | 3 - 6 | |
| Alcohol: | 5.1% ABV | 3.8% - 5.5% | |
| Bitterness: | 68.0 IBU | 15 - 28 | |
Discussion
It could be better...I made so many mistakes for my first fruit beer.
2009-09-12 2:54pm
In general you can get a great sense of the awesome peach flavors and it is also very creamy in texture and finish. The bad parts. I fermented the peaches in the primary...dumb. I never ever even racked this beer once nor did I filter it...stupid. It has a lot of rotten smells to it which will wear off eventually. But it is truly bottle fermenting...there is stuff still fermenting at the top of the bottle it is having a heck of a time "clearing off" and there is just this overall funk sense to it because it is still fermenting. Next time...Start with malt extract a little bit of specialty grain...try a mash tun with rice hulls let the primary complete then restart with a new yeast pitch in secondary with the prefrozen (helps to slow or inhibit bacterial growth) peach puree(6-8lbs) defrosted with Camden tabs about 5...then rack away from peaches once it has slowed or it is sweet or dry enough to your likeness(if you leave them together too long it could really dry out like wine or cider). But it is still a good beer and I think it just needs more time to age and settle...could be good or better by spring.
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