I’ve made a Peach Wheat Beer the past two years in the spring and they have turned out absoutely fabulous. The grist is typically 50% pale malt and 50% wheat. I add a buttering addition at 60 that equates to roughly 15-20 ibus. It ferments for 2 weeks, and then I usually add either 1.5 or 2 lbs of peach per gallon of beer. After a week the beer is crashed and kegged with just a small amount of peach extract being added to the keg to round out the flavor.
This year I’m looking for a peach wheat beer with just a bit more body and sweetness. The previous two have finished very dry. I’m thinking of mashing in the 156 range and adding to the grist .5 lbs of C60 and .5 lbs melanoiden.
What do you all think? Fruit is typically frozen and mashed up within in the bag and added directly to the primary, where a very small secondary fermentation occurs.