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Peach Hefe

Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 211 calories (Per 12oz)
Carbs: 15.9 g (Per 12oz)

Created: Thursday July 2nd 2020

Original Gravity:

1.065

Final Gravity:

1.008

ABV (standard):

7.5%

IBU (tinseth):

9.3

SRM (morey):

4.8

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6 lb	American - White Wheat6 lb White Wheat	40	2.8	35.3%
6 lb	American - Pilsner6 lb Pilsner	37	1.8	35.3%
5 lb	Peach5 lb Peach - (late fermenter addition)	4.05	0	29.4%
17 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.65 oz	Hallertau Mittelfruh0.65 oz Hallertau Mittelfruh Hops		Pellet	3.75	Boil at 212 °F	60 min	9.29	100%
0.65 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.65 oz	Hallertau Mittelfruh (Pellet)		9.29	100%
0.65 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4.5 gal		Steeping	159 °F	151 °F	60 min
4.5 gal	sparge until 6.5 gal. is reached in tun.	Fly Sparge	170 °F	--	10 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 80 °F

Yeast

Fermentis - Safbrew - Wheat Beer Yeast WB-06

Amount:	1 Each	Cost:
Attenuation (avg):	86%	Flocculation:	Low
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	68 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 105 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 3 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Technique comments:

-SPARGE UNTIL 6.5 gallons is reached in boil kettle.

-do not aerate wort (causes more clove flavors.not wanted here)

-plan on 7day ferment. Some have had less.

-cold crash slowly.

-check carbonation after three days.

-rehydrate yeast before pitching:
Warm the dry yeast to room temperature

In a sanitized container, prepare an amount of sterile water at 95-105°F (35-41°C) equal to 10 times the weight of yeast (10 ml/g of yeast)

Sprinkle the dry yeast on top of the water, trying to avoid setting up large, dry clumps. Let sit 15 minutes, then gently stir.

When the yeast has reconstituted, gently stir again to form a cream and let sit another 5 minutes.

Carefully and slowly, adjust the temperature of the yeast to within 15°F of the wort temperature.

Pitch the resultant cream into the fermentation vessel, ideally as soon as possible.

Last Updated and Sharing

250

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Brews

Public: Yup, Shared
Last Updated: 2020-07-04 15:47 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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