Peach IPA

[simpig]

I've seen a couple of recipes suggesting a ratio of 3-4 lbs of peaches per 23 L batch is a good concentration of peaches to use. I am using full peaches, not canned purée, do I need to peel them?
I know that the peels of some fruit can affect the flavour and haven't seen anything in the peach recipes referencing the peel - anyone have any comments?

Also, I see lots of references to bringing fruit and grains to ~170'F to kill bacteria but not release pectins or off-flavours from oils....but I always read about having a pot and a thermometer....I use my oven, why don't I hear about that? Seems much easier. Anyone with comments on that?
Anyway, back to peach peels....
Plan: quarter peaches and remove pits, (peel if necessary), freeze to burst internal peach cells. After transferring my IPA to a secondary, putting the frozen peach pieces in a food processor, and then in the oven @170'F for ~1 hour (with a bit water) to kill any bacteria, then adding the peach slurry to the secondary.
Thoughts?

 

[LarryBrewer]

Another option is to use campden tablets on the peach puree, but I'm no expert on fruit beers.

For me, US-05 fermented around 70F gives a peachy note, but it would probably be much too weak to notice in an IPA. Other ways to make it fruity would be to use a Belgian yeast, and Horizon or Citra hops. Let us know how the experiment turns out!

 

[cearum]

Citra hops and US-05 gave me a pretty good peach taste; it reminds me of canned peaches. Adding in the actual peaches would probably be awesome tasting.

 

[simpig]

. Slight redirection here, I'm not actually trying to create a peach IPA for the purposes of taste (ie. not looking for other ways to get a peach flavour), I'm trying to "get rid of" a basket of peaches I was given, and my approach to disposal of anything with sugar in it is to find a beer recipe that uses what I'm trying to get rid of...

 

[Nosybear]

Peel and cut up the peaches. Put them in a covered dish and heat them in the oven to 170°. Hold that temperature for about an hour. That'll pasteurize the peaches and you can use them in your beer - I generally add fruit in the secondary fermenter. It'll ferment off the sugars and you'll have peach IPA. I'd think Citra would work nicely alongside peaches for an IPA....