Peach Pale Ale

Doesn't a classic Begian Pale Ale beg for peaches????

Brewer:	Art Shipley		Email:	wshipley@aaahawk.com
Beer:	Peach Pale Ale		Style:	Belgian Pale Ale
Type:	Extract w/grain		Size:	2.5 gallons
Color:	10 HCU (~7 SRM)		Bitterness:	18 IBU
OG:	1.058		FG:	1.010
Alcohol:	6.2% v/v (4.9% w/w)
Water:	just Colorado tap water
Grain:	4 oz. American crystal 10L .5 lb. Dextrine malt (Cara-Pils)
Steep:	Steep grains from cold water till first wisps of steam arise
Boil:	60 minutes	SG 1.041	3.5 gallons
	3 lb. Light dry malt extract
	To lighten up the color a bit more, will be using Ex. Light DME added late: 15 min left of boil. Irish Moss added at same time.
Hops:	.25 oz. Perle (8% AA, 45 min.) .25 oz. Tettnanger (4.5% AA, 15 min.)
Yeast:	Wyeast 3538 Leuven Pale Ale Yeast----if LHBS has it in stock
Log:	8 days in primary and 30 in secondary @ approx 60°F Will add Peach Natural Extract at kegging.
Carbonation:	2.4 volumes	Keg: 8.7 psi @ 35°F
Tasting:	Haven't started yet, probably next batch.

Recipe posted 01/02/06.