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Peach Wit

161 calories 15.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Witbier
Boil Time: 60 min
Batch Size: 3.25 gallons (ending kettle volume)
Pre Boil Size: 4.125 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 161 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created: Friday January 22nd 2016
1.049
1.011
5.0%
17.0
4.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb American - Pale 2-Row3 lb Pale 2-Row 37 1.8 49%
2 lb American - White Wheat2 lb White Wheat 40 2.8 32.7%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 16.3%
2 oz German - Acidulated Malt2 oz Acidulated Malt 27 3.4 2%
6.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Fuggles14 g Fuggles Hops Pellet 4.5 Boil 60 min 14.38 26.4%
39 g Hallertau Hersbrucker39 g Hallertau Hersbrucker Hops Pellet 1.5 Boil 5 min 2.66 73.6%
53 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 6 min.
0.25 tsp Yeast Nutrient Other Boil 6 min.
10 g Coriander Seed Spice Boil 5 min.
10 g Orange Peel Flavor Boil 5 min.
3 lb Frozen Peaches Flavor Secondary --
0.25 tsp Pectin Enzyme Other Secondary --
0.10 g Potassium Metabisulfite Other Secondary --
2 oz Peach Extract Flavor Kegging --
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low-Med
Optimum Temp:
67 - 74 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 112 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.5 gal BIAB Mash Infusion -- 152 °F 60 min
2.1 gal Pour-over cold sparge Sparge -- 65 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 5.14 20.6  
Mash volume with grains 5.63 22.5  
Grain absorption losses -0.77 -3.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.82 g | 19.3 qt) 4.13 16.5  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil volume (equipment estimates 2.55 g | 10.2 qt) 3.25 13  
Estimated amount in fermentor 3.25 13  
Total: 5.14 20.6
Equipment Profile Used: System Default
 
Notes

Target is 3 gallons in the primary fermenter, 2.75 gallons in the secondary, and 2.5 gallons in the keg.

Mash water: 2 gallons RO, 0.5 gallon tap. 1.1g Gypsum, 1.1g CaCl2, and 0.2g Chalk.
Sparge water: 2.1 gallons RO

At least 24 hours prior to racking to secondary, warm up and lightly mash the peaches in a ziploc bag with Potassium Metabisulfite.

After primary fermentation is mostly complete (krausen has crashed), add peaches to secondary, then rack onto peaches, then add the Pectin Enzyme. Allow to ferment warm for 2-3 more weeks in secondary, then cold crash. Use fine mesh filter over racking cane into keg. Add Peach Extract to taste (1-2 ounces).

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  • Last Updated: 2016-02-12 06:35 UTC