Peaches – N – Cream Hefe - Fruit Beer - 2010 National Homebrew Competition Winner

Ingredients

For 12 Gallons (45.42 L)

    10.5 lb (4.76 kg) German wheat malt
    8.25 lb (3.74 kg) Bohemian pilsner malt
    2.0 lb (0.90 kg) German Light Munich malt
    2.0 lb (0.90 kg) rice hulls (in mash)
    8.0 oz (227 g) natural peach flavoring (at bottling)
    14.0 oz (397 g) lactose (at bottling)
    1.0 oz (28 g) Hallertauer Mittelfruh whole hops, 2% a.a. (FWH)
    1.0 oz (28 g) Liberty pellet hops, 4% a.a. (50 min)
    1600 mL White Labs WLP 300 Hefeweizen Ale
 

Specifications

    Original Gravity: 1.05
    Final Gravity: 1.012
    ABV: 5%
    IBU: 9.6
    SRM: 4.7
 

Directions

    Crush grains and mash in at 112° F (44° C) for 20 minutes. Infuse to raise temp to 144° F (62° C) and hold for 20 minutes. Pull first decoction and bring slowly to a boil. Add back, raise temp to 152° F (67° C) and hold for 60 min. Pull second decoction and add back to raise temp to 159° F (71° C) and hold for 30 minutes. Infuse to mash out at 168° F (76° C). Sparge to collect 13.5 gallons of wort and boil. Add first hop addition and bring to a boil. Add second hop addition with 50 minutes remaining.
    Primary fermentation at 65° F (18° C) until finished.
    Secondary fermentation for Six months at 35° F (2° C).
    Forced CO2 to carbonate.