Berliner Weisse Recipe - Peach Berliner Weisse

Recipe Info

Recipe Image

Peach Berliner Weisse

by on
All Grain
6 Gallon(s)
7 Gallon(s)
60 min
75%
Mash at 156 for 1 hour. Collect wort and let temp drop to approx 105 before adding 1 quart of Mango Goodbelly probiotic juice per 6 gallons of wort. Let the wort sit for approx 1 day before continuing with boil. Ferment and add approx 8-10 lbs of frozen ripe peaches to each fermentor, sit for 2 weeks before racking.

Fermentables

40% - Wheat Malt - DE
3.6
37
2
Mash
25% - Maris Otter Pale - UK
2.25
38
3
Mash
25% - Pilsner - DE
2.25
38
1
Mash
5% - Biscuit Malt - BE
0.45
36
23
Mash
5% - Acidulated Malt - DE
0.45
27
3
Mash

Hops

Phoenix
0.5
Pellet
Boil
60 min(s)
5
8.5

Yeast

Vermont Ale Yeast
72%

Other Stuff

Peaches
8
lb
Primary

Mash Steps

No mash steps in this recipe

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Peach Berliner Weisse
Berliner Weisse
  • 6.00 Gallons Liters Batch Size
  • 7.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.042 OG
  • 1.012 FG
  • 8.5 IBU (tinseth) Bitterness
  • 0.21 BG:GU
  • 4.3° SRM Color
  • 75% Efficiency
  • 3.9% ABV Alcohol
  • 137 per 12oz Calories
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