#84  CC's "Peachy Keen" Wit
5.6 lbs Pale 2-row Malt
5.6 lbs Wheat Malt
.5 lb Crystal 40L
24g Willamette pellet hops (5%AA)(60 min)
1 can Oregon Peach Puree
1 liter starter WB-05 Dry Wheat Yeast
- Strike crushed grains with 18 quarts 166F water.  Hold 154F for 1 hour.
- Sparge to 7.25 gallons.
- Boil one hour, hopping as indicated.
- Chill wort, then pitch yeast.
- Brewed 13 June 2009.
- Racked onto peaches 20 June 2009.  Base beer is
marvelously wheaty & "green-grassy".  Still
fermenting; should help it "eat" the peaches.
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- Rack onto peach puree for secondary.