Peachy Keen Wheat

Wheat Beer with Peaches and Flavor

Brewer:	David Dover		Email:	ddover@arches.uga.edu
Beer:	Peachy Keen Wheat		Style:	Fruit Wheat
Type:	Extract w/grain		Size:	5 gallons
Color:	10 HCU (~7 SRM)		Bitterness:	14 IBU
OG:	1.053		FG:	1.010
Alcohol:	5.6% v/v (4.4% w/w)
Water:	Bottled water for the fermenter; tap water for the boil
Grain:	8 oz. American crystal 20L
Steep:	Steeped crystal in a grain sock up to the boil; sparged in 1 cup of hot water
Boil:	60 minutes	SG 1.133	2 gallons
	4 lb. Light malt extract 3 lb. Wheat malt (dry)
	Added 2 tsps of crushed coriander seeds to the boil At the end of the boil, I steeped 3 lbs of pureed peaches in the wort for 15 minutes
Hops:	1 oz. Liberty (4% AA, 60 min.)
Yeast:	I used Edme ale yeast with no starter
Log:	Racked into secondary after 10 days Racked into a second secondary after 7 days to remove any other fruit particles Bottled 5-7 days later
Carbonation:	3/4 cup of corn sugar to prime 1/2 tsp of gelaten in warm water for clearing 1 bottle of Peach extract flavoring
Tasting:	After a week in the bottle, still sort of yeasty with hint of coriandar. There was little peach flavor at that time but is expected to come in to the picture at the end of conditioning.

Recipe posted 11/06/97.