Peach IPA

[Dan_Nicol]

I'm doing a peach IPA the things have arrived from malt Miller today just wondering the best way to add peach? I've been told by a friend that he used 1 can of peaches per litre (25)

Not sure when to add? Any advice ?

 

[Slid]

I have seen references to a peachy flavour from Citra hops as well as Simcoe and I suspect that that would be the intention of whoever made up the recipe.

I don't quite see why anyone would want to add 23 cans of peaches to a beer.

Is it possible your friend is, shall we say, taking the peach?

 

[IainM]

Yeah, 23 cans of peaches does sounds a bit much.

 

[Simonh82]

You said 1 can per 25 litres, not 1 can per litre, right?

There are a few points you can add them, during the boil, at the end of the boil, at the beginning of primary or in secondary. Later in the process will probably give a stronger peach flavour but you will always lose something through the action of fermentation.

One thing to check is that the peaches don't have lots of preservatives in them. I think this can be an issue with dried fruits. If there are too many preservatives then they can stop your yeast working, or at the least stress it out.

 

[Dan_Nicol]

I have seen references to a peachy flavour from Citra hops as well as Simcoe and I suspect that that would be the intention of whoever made up the recipe.

I don't quite see why anyone would want to add 23 cans of peaches to a beer.

Is it possible your friend is, shall we say, taking the peach?

No I watched him do it the 7p cabs from netto at the boil & tbh it's not as peachy as ud think

Any surggestions ?

 

[Robin54]

I made a Summer Glory clone and added a nice peach essence to the bottles. I have some left and if u want it PM me and its yours.

 

[Slid]

No I watched him do it the 7p cabs from netto at the boil & tbh it's not as peachy as ud think

Any suggestions ?

OK - I stand corrected on this one!

From what I can see, canned peaches might contain about 60g sugar and ascorbic acid. 500g of sugar in 25L raises the ABV by 1pecentage point, so 4% ABV to 5% ABV. That would be nearer 8 cans to a full batch.

 

[BeerCat]

Just laughing at the thought of trying to empty 25cans of peaches into the FV and cursing. Wouldn't you rack to secondary onto fresh peaces. Someone on here did a Wheat Beer with Raspberry's and that looked amazing. From what i remember tinned peaches don't have a strong peach taste.

 

[MyQul]

Ferment it warm using US-05. I've read US-05 gives peach like esters when fermented warm (and weirdly enough fermented cold at the bottom end of its temp rang of 15C)

 

[YeastFace]

Vermont Ale Yeast gives something resembling peach in its ester profile

I think your hop choices are good, but I would also recommend rakau.

I used fresh, cut peaches when doing a Berliner Weisse. Unfortunately it smelt like death and I could never bring myself to taste it so never found out if I'd used enough peaches.

Next time I use fruit, I'm going to use the puree stuff (no extra sugar or preservatives) in a squeezy bag that they use in cocktail bars. Sorry, can't remember the brand name.

 

[YeastFace]

This is a good read for fruit additions - http://www.port66.co.uk/fruit-additions/