Zanole Peach IPA Recipe

Recipe Info

Recipe Image

Zanole Peach IPA

by on
All Grain + Extract
5 Gallon(s)
6.5 Gallon(s)
60 min
75%
All Grain Plus Extract homebrew recipe. This homebrew recipe uses the following ingredients: Liquid Malt Extract - Amber - US, Roasted Barley - US, Flaked Oats - US, Caramel/Crystal 40 - US, Chinook Hops, Simcoe Hops, Amarillo Hops, Wyeast American Ale II 1272 Homebrew Yeast, Irish Moss, Peach Pur?e, Corn Sugar.

This recipe was cloned from PNW Spruce IPA.

Fermentables

83% - Liquid Malt Extract - Amber - US
10
35
10
Extract
4% - Roasted Barley - US
0.5
25
300
Mash
4% - Flaked Oats - US
0.5
37
1
Mash
8% - Caramel/Crystal 40 - US
1
35
40
Mash

Hops

Chinook
1
Leaf
Boil
60 min(s)
13
34.3
Simcoe
1
Pellet
Boil
5 min(s)
13
7.5
Amarillo
1
Pellet
Boil
5 min(s)
9
5.2
Simcoe
1
Pellet
Boil
0 min(s)
13
0.0
Amarillo
1
Pellet
Boil
0 min(s)
9
0.0

Yeast

Wyeast American Ale II 1272
74%
Wyeast American Ale II 1272
74%

Other Stuff

Irish Moss
1
each
Boil
Peach Pur?e
4
lb
Primary
Corn Sugar
1
lb
Boil

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Bring 2 1/2 - 3 gallons of water to 160 - 170 degrees. Take pot off burner.
2.
Steep (soak) specialty grains in bag for 30 - 40 min.
3.
Rinse grains with 2 cups of 160 - 170 degree water and discard spent grains. (keep bag)
4.
Pour malt extract into mixture. Stir until dissolved.
5.
Return pot to heat and bring to boil. (DO NOT BOIL OVER)
6.
Boil for 60 minutes, while adding the hops at the recipe intervals.
7.
Add 1 tsp. of Irish Moss or 1/2 Whirlfloc tablet (optional for clarity) for the last 20 minutes of the boil.
8.
Sanitize all equipment that the wort will come into contact with after the boil.
9.
Put 1 gallon cold water into 6 – 6 1/2 gallon fermentation vessel.
10.
Add contents of boil pot, fill to 5 gallon mark with cold water.
11.
When wort has cooled to 65 - 70 degrees pitch yeast and place lid on tight.
12.
Install and fill airlock to the proper level with sanitizer or water. Store in area that will remain 65 - 70 degrees.
13.
After fermentation has stopped (about 7 days) transfer to a secondary fermenting bucket. Add dry hops 4 days before bottling
14.
Add peach pur?e to fermentation vessel.

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Zanole Peach IPA
  • 5.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.080 OG
  • 1.021 FG
  • 47.1 IBU (tinseth) Bitterness
  • 0.59 BG:GU
  • 24.6° SRM Color
  • 75% Efficiency
  • 7.6% ABV Alcohol
  • 276 per 12oz Calories
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