fuzzy booty wheat

Made this beer for the 2nd annual "beer burger booty bash". kegged it and the finished result was better than imagined. This was my first fruit beer.

Brewer:	jon surratt		Email:	jonsurratt@yahoo.com
Beer:	fuzzy booty wheat		Style:	Belgian White (Wit) Fruit
Type:	Extract w/grain		Size:	5 gallons
Color:	3 HCU (~3 SRM)		Bitterness:	26 IBU
OG:	1.055		FG:	1.008
Alcohol:	6.0% v/v (4.7% w/w)
Water:	Bottled spring water.
Grain:	1 lb. American 2-row 1 lb. Flaked wheat
Steep:	Steeped thiry minutes at 160°
Boil:	65 minutes	SG 1.042	6.5 gallons
	6.6 lb. Wheat extract
	Last fifteen minutes added three pinches of irish moss.
Hops:	1 oz. Hallertauer (4.25% AA, 60 min.) 1 oz. Tettnanger (4.5% AA, 15 min.)
Yeast:	wyeast belgian wit
Log:	3 pounds (pre peeling, dicing weight) of peaches were introduced to the secondary for 9 days. Fermentation temp was around 71°
Carbonation:	2.1 volumes	Keg: 7.0 psi @ 38°F
	First time kegging.
Tasting:	Enough peach flavor for me. Anyone looking for a beer like a commercial fruit beer, should use fruit extracts. The peach flavor and aroma made their presence known, but didn't overpower anyone.

Recipe posted 07/25/01.