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Peach cream ale

196 calories 26.3 g 12 oz
Beer Stats
Method: Extract
Style: Cream Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Post Boil Size: 2.5 gallons
Pre Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Calories: 196 calories (Per 12oz)
Carbs: 26.3 g (Per 12oz)
Created Thursday September 1st 2016
1.058
1.023
4.61%
20.25
4.18
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Dry Malt Extract - Pilsen3 lb Dry Malt Extract - Pilsen 42 2 30.6%
3.30 lb White Sorghum Syrup - Gluten Free3.3 lb White Sorghum Syrup - Gluten Free 37 1.5 33.7%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) 41 1 10.2%
1 lb Flaked Corn1 lb Flaked Corn 40 0.5 10.2%
1 lb Rolled Oats1 lb Rolled Oats 33 2.2 10.2%
9.3 lb / 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
4 oz Canadian - Honey Malt4 oz Honey Malt 37 25 2.6%
4 oz American - Caramel / Crystal 15L4 oz Caramel / Crystal 15L 35 15 2.6%
0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Amarillo0.5 oz Amarillo Hops Leaf/Whole 8.6 Boil 20 min 6.23 25%
0.50 oz Chinook0.5 oz Chinook Hops Leaf/Whole 13 Boil 10 min 5.64 25%
1 oz Saaz1 oz Saaz Hops Leaf/Whole 3.5 Boil 60 min 8.38 50%
2 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
128 oz Peach Flavor Primary 14 days
1 each Vanilla Bean Flavor Primary 14 days
1 each Whirlfloc Fining Boil 10 min.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 1/4 tsp per bottle       CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
 
Notes



IMPORTANT: The initial primary batch should be only 4.5 gallons NOT 5.5. This is because you will be adding a gallon of peach juice in the secondary.

Here is the process for calculating your ABV this way:
Take Primary OG and FG to calculate ABV as normal (POG, PFG, and PABV). Add the peach juice. Multiply the PABV by 0.82, because you've just watered it down.
Take the new OG for the secondary (SOG), and take Secondary FG after 2 weeks fermentation (SFG) to get Secondary ABV (SABV). Then add the PABV to the SABV to get your true ABV.

(PABV*0.82) + SABV = ABV.
You're shooting for around 5% when this is complete.
It should be noted that your IBUs will also go down, and should be multiplied by 0.82 as well, putting this recipe at around 20 IBUs

Recipe is best with pulp-free peach juice. First test batch lost almost 2 gallons in sediment due to peach pulp from the juicer.

The vanilla will be mild on this one because of the noticeable aroma and flavor of peach. Use two beans in the secondary if you want a vanilla kick, or just one if you only want a slightly creamier taste.

I've brewed my fair share of beers, and drank many more than my fair share, and this is one of the most delicious and drinkable beers I've ever had. Give it a try!

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  • Public: Yup, Shared
  • Last Updated: 2020-05-28 20:31 UTC
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