Peach Witbier Recipe 1.1 (This recipe is a work in progress) |
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| Style: Witbier | OG: No accurate reading available - addition of peaches (slices) made a reliable reading impossible |
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| Type: All Grain | FG: 1.014 | ||
| Rating: 4.5 | ABV: Aprox 4.5 % | ||
| Calories: ? | IBU's: 028.34 | ||
| Efficiency: 70 % | Boil Size: 6.50 Gal | ||
| Color: 4.7 SRM | Batch Size: 5.00 Gal | ||
| Boil Time: 60 minutes | |||
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| Fermentation Steps | |
| Name | Days / Temp |
| Primary | 7 days @ 60.0°F |
| Secondary | 14 days @ 68.0°F |
| Bottle/Keg | 14 days @ 68.0°F & 14 days @ 36.0°F |
| Grains & Adjuncts | |||||
| Amount | Percentage | Name | Gravity | Color | |
| 1.00 lbs | 9.09 % | Rice Hulls | 1.000 | 0.0 | |
| 4.00 lbs | 36.36 % | Vienna Malt | 1.036 | 3.5 | |
| 4.00 lbs | 36.36 % | White Wheat Malt | 1.040 | 2.4 | |
| 1.00 lbs | 9.09 % | Barley, Flaked | 1.032 | 1.7 | |
| 1.00 lbs | 9.09 % | Wheat, Flaked | 1.035 | 1.6 | |
| 6.00 lbs | Secondary Adjunct | Fresh Peaches - sliced, skinned | |||
| Hops | |||||
| Amount | IBU's | Name | Time | AA % | |
| 1.50 ozs | 0.00 | Saaz | 60 mins | 4.00 | |
| 1.00 ozs | 0.00 | Sterling | 5 mins | 7.50 | |
| Yeasts | ||
| Amount | Name | Laboratory / ID |
| 2.00 pkg | Belgian Witbier | Wyeast Labs 3944 |
| Additions | |||
| Amount | Name | Time | Stage |
| 3.33 oz | Coriander Seed | 15 mins | Boil |
| 0.75 oz | Orange Peel | 15 mins | Boil |
| 6 lbs | Peaches | Secondary | |
| Mash Profile |
| (none) |
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Notes: Peaches introduced a very slow growing lactobacillus infection which complimented this beer wonderfully. I am planning on reproducing this beer and doing a 6 week oak stave age on it to add a wood character and bring the lactobacillus forward in the beer. Am actually considering using a tiny quantity of live cuture yogurt in the secondary. |
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