Peach Cobbler Wheat Ale Recipe

Peach Wheat 5 gallon
Fruit Beer

Type: All Grain
Date: 8/10/2012
Batch Size: 5.50 gal
Brewer: Barn Burner
Boil Size: 7.00 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (7.5 gal) and Igloo Cooler (10 Gal)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
5 lbs Maris Otter (3.3 SRM) Grain 41.67 %
4 lbs Wheat Malt, Ger (2.0 SRM) Grain 33.33 %
1 lbs Honey Malt (25.0 SRM) Grain 8.33 %
8.0 oz Caramel/Crystal Malt – 40L (40.0 SRM) Grain 4.17 %
2.00 oz Mt. Hood [6.00 %] (60 min) Hops 35.8 IBU
1 lbs Milk Sugar (Lactose) (0.0 SRM) Sugar 8.33 %
8.0 oz Brown Sugar, Light (8.0 SRM) Sugar 4.17 %
2 Pkgs California Ale (White Labs #WLP001) [Starter 35 ml] Yeast-Ale

Beer Profile

Est Original Gravity: 1.065 SG
Measured Original Gravity: 1.057 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 6.55 % Actual Alcohol by Vol: 5.61 %
Bitterness: 35.8 IBU Calories: 255 cal/pint
Est Color: 8.8 SRM Color: Color

Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 10.50 lb
Sparge Water: 5.23 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

Single Infusion, Medium Body, Batch Sparge Step Time Name Description Step Temp
60 min Mash In Add 13.13 qt of water at 170.1 F 154.0 F

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 4.2 oz Carbonation Used: –
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F

Notes

Add one box of peach tea bags at flame out with one cinnamon stick. Put onto 8 lbs of pureed peaches in secondary. Boil another cinnamon stick in one cup of water to add at kegging time with one split vanilla bean and peach extract to taste.

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