Peach Wheat

This lightly-hopped ale undergoes a secondary fermentation on real fruit to bring the flavor and aromas of peaches to the glass. The tart crispness and clean grain flavors of an American -style wheat beer provide the base, while the fermentation transmutes real peaches (in easy-to-use puree form) into a subtle background note. Please note that this kit requires a secondary fermentation, so if you are using a single-stage fermentation system (like the NB Basic or Glass starter kit) you will also need a 5 gallon carboy or Better Bottle with stopper and airlock.

O.G: 1047 Ready: 2 months

1 to 2 weeks primary, 1 month secondary, 2 weeks bottle conditioning

Kit Inventory:

Fermentables

6 lbs Wheat dry malt extract powder

Boil Additions

1 oz. Mt. Hood (60 min)

Yeast

Wyeast 1010 American Wheat Yeast. A dry fermenting, true top cropping yeast which produces a dry, slightly tart, crisp beer, in American hefeweizen style. Apparent attenuation: 74-78%. Flocculation: low. Optimum temp: 58°-74°F.

Fruit – added to secondary fermenter

6 lbs peach puree

Priming Sugar

5 oz. corn sugar

These simple instructions are basic brewing procedures for this Northern Brewer extract beer kit; please refer to your starter kit instructions for specific instructions on use of equipment and common procedures such as siphoning, sanitizing, bottling, etc.

For more detailed extract brewing instructions, please visit www.northernbrewer.com

Before you begin ...

Minimum requirements

homebrewing starter kit for brewing 5 gallon batches boiling kettle of at least 2.5 gallons capacity a 5 gallon glass carboy, with bung and airlock, to use as a secondary fermenter a funnel that will fit the mouth of the 5 gallon carboy approximately two cases of either 12 ounce or 22 ounce pry-off style beer bottles Unpack the kit refrigerate the yeast upon arrival locate the Kit Inventory (above) – this is the recipe for your beer, so keep it handy doublecheck the box contents vs. the the Kit Inventory contact us immediately if you have any questions or concerns!

Procedure

A few days to a few hours before Brewing Day 1.Incubate yeast. Remove the yeast from the refrigerator, and “smack” as shown on the back of the yeast package. Leave it in a warm place (70-80° F) to incubate until the pack begins to inflate. Allow at least 3 hours for inflation; some packs may take up to several days to show inflation. Do not brew with inactive yeast — we can replace the yeast, but not a batch that fails to ferment properly. On Brewing Day

2.Collect and heat 1 ½ gallons of water.

3.Bring to a boil and add fermentables. Remove the kettle from the burner and stir in 6 lbs Wheat dry malt extract. Do not add the 5 oz bag of priming sugar at this time!

4.Return wort to boil, add 1 oz Mt. Hood hops, and boil for 60 minutes. The mixture is now called “wort”, the brewer's term for unfermented beer.

5.Cool the wort. When the 60-minute boil is finished, cool the wort to approximately 100° F as rapidly as possible. Use a wort chiller, or put the kettle in an ice bath in your sink.

6.Sanitize fermenting equipment and yeast pack. While the wort cools, sanitize the fermenting equipment – fermenter, lid or stopper, fermentation lock, funnel, etc – along with the yeast pack and a pair of scissors.

7.Fill primary fermenter with 3 gallons of cold water, then pour in the cooled wort. Leave any thick sludge in the bottom of the kettle.

8.Add more cold water as needed to bring the volume to 5 gallons.

9.Measure specific gravity of the wort with a hydrometer and record.

10.Add yeast once the temperature of the wort is 78°F or lower (not warm to the touch). Use the sanitized scissors to cut off a corner of the yeast pack, and carefully pour the yeast into the primary fermenter.

11.Seal the fermenter. Add approximately 1 tablespoon of water to the sanitized fermentation lock. Insert the lock into rubber stopper or lid, and seal the fermenter.

12.Move the fermenter to a warm, dark, quiet spot until fermentation begins. One day to about one week after Brewing Day

13.Active fermentation begins. Within approximately 48 hours of Brewing Day, active fermentation will begin – there will be a cap of foam on the surface of the beer, the specific gravity as measured with a hydrometer will drop steadily, and you may see bubbles come through the fermentation lock. The optimum fermentation temperature for this beer is 65-85° F – move the fermenter to a warmer or cooler spot as needed.

14.Active fermentation ends. Approximately one week after brewing day, active fermentation will end. When the cap of foam falls back into the new beer, bubbling in the fermentation lock slows down or stops, and the specific gravity as measured with a hydrometer is stable, proceed to step #18. From one or two weeks until about five or six weeks after Brewing Day

15.Add fruit to secondary fermenter. Sanitize a funnel and the secondary fermenter; pour 6 lbs of peach puree into the empty, sanitized fermenter.

16.Transfer beer to secondary fermenter. Sanitize siphoning equipment and an airlock and carboy bung or stopper. Siphon the beer from the primary fermenter into the secondary, on top of the peach puree.

17.Secondary fermentation. Leave the beer in contact with the peach puree for 1 month. Watch out for blowoff – the fruit may cause renewed active fermentation in the first few days of secondary fermentation, so have a blowoff tube ready just in case. It may be helpful to transfer the beer from the secondary fermenter to another carboy to settle and clear for one to two weeks before bottling.

Bottling Day – five to six weeks after Brewing Day

18.Sanitize siphoning and bottling equipment.

19.Make a priming solution. Measure out 3/4 to 7/8 of a cup of priming sugar from the 5 oz. bag and dissolve in one pint of water in a small saucepan. Bring the priming solution to a boil and pour into the bottling bucket.

20.Siphon beer into bottling bucket and mix with priming solution. Stir gently to mix – don't splash

21.Fill and cap bottles.

One to two weeks after Bottling Day

22.Condition bottles at room temperature for 7-14 days. After this point, the bottles should be stored cold.

23.Serving. Pour your beer into a clean glass, being careful to leave the layer of sediment at the bottom of the bottle. Cheers!