Mash at 156 for 1 hour. Collect wort and let temp drop to approx 105 before adding 1/2 quart of Mango Goodbelly probiotic juice per 6 gallons of wort. Let the wort sit for approx 12 hours before continuing with boil. Ferment and add approx 5-10 lbs of fresh ripe pureed peaches to secondary, sit for 2 weeks before racking.
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