I’m a very novice brewer and wanted to make a peach beer. I came across the directions for an extract kit that NB used to sell and though I’d try the recipe. Anyway, here are the ingredients.
6 lbs Wheat dried malt extract
1 oz. Mt Hood hops
2 cans of peach puree
WYEAST 1010 AMERICAN WHEAT Yeast (I am actually using some White Labs American Hefeweizen I have…hopefully that won’t be an issue).
The extract and hops are boiled for 60 minutes, then goes to the primary for a couple of weeks. The recipe then calls to put the two cans of peach puree into the secondary and transfer the beer from the primary in with it. Anyhow, the peach puree I got from a local homebrew store is 3 lbs/can.
Is six pounds of peach puree to much for a 5 gal batch? Should I only use one 3lb can?
If anyone else has made something similar, any guidance would be appreciated.
The size of the cans is not mentioned. The only size I have seen are the big #10 cans, old coffee can. Looking at NB web store, I don’t think the 3.1lb cans are the big ones. They might be considered a #5 or #6. #2 being a soup can.
The 1010 yeast is fine. I have used it a few times works well here.
And NEVER make the mistake I did by adding the full amount of extract. Nasty.[/quote]
Yea i made that mistake to. I now use 1/2 to 3/4 for most things. Another mistake made recently was ran out of priming sugar so I used powdered sugar, it worked but it was a little over carbed and had finer bubbles. oh well live and learn. Cheers
How long should beer sit in the secondary with the peach puree? The NB recipe says 2 months but that seems like a long time. Does the beer really need to have contact with the peach puree for 2 months or can I move it to a tertiary fermenter after a few weeks?
Thanks. Primary was a bucket so I transferred the beer to the 6 gallon carboy after adding the peach puree into the carboy. I guess I’ll just swirl it around a bit to make sure everything fermented well. I put a blow off on it when I added the peach puree to be on the safe side. Good thing I did. The yeast reactivated big time. If I have no more active fermentation this week I’ll probably just transfer the beer into the five gallon carboy this weekend and let it sit there a week or so before bottling.