Ingredients with Measurements:
- 5 lbs fresh peaches, pitted and chopped
- 4 lbs wheat malt
- 1 lb acidulated malt
- 1 oz Hallertau hops
- 1 package of lactobacillus culture
- 1 package of ale yeast
- 1 cup corn sugar
- 1 cup water
- 1 tsp Irish moss
- 1 tsp calcium chloride
- 1 tsp gypsum
- 1 tsp yeast nutrient
Special Equipment Needed:
- Mash tun
- Boil kettle
- Fermentation vessel
- Airlock
- Thermometer
- Hydrometer
- Immersion chiller
- Bottling bucket
- Bottles and caps
Step-by-Step Instructions:
1. Mash the wheat malt and acidulated malt in the mash tun with 3 gallons of water at 150°F for 60 minutes.
2. Sparge with 3 gallons of water at 170°F.
3. Boil the wort for 60 minutes, adding the Hallertau hops and Irish moss in the last 10 minutes of the boil.
4. Cool the wort to 100°F and add the lactobacillus culture.
5. Let the wort sour for 24-48 hours, until the pH reaches 3.5-3.8.
6. Boil the wort again for 60 minutes, adding the peaches in the last 10 minutes of the boil.
7. Cool the wort to 70°F and pitch the ale yeast.
8. Ferment for 2 weeks, then transfer to a secondary fermentation vessel and let it age for another 2 weeks.
9. Mix the corn sugar and water and add it to the bottling bucket.
10. Siphon the beer into the bottling bucket and bottle.
11. Let the beer carbonate for 2-3 weeks before serving.
Time:
Preparation time: 2 hours
Cooking time: 2 hours
Temperature:
Mash temperature: 150°F
Souring temperature: 100°F
Fermentation temperature: 70°F
Serving size:
Makes 5 gallons of beer, or approximately 50 12-ounce bottles.
Nutritional information:
Calories: 150 per 12-ounce serving
Carbohydrates: 15g per 12-ounce serving
Protein: 2g per 12-ounce serving
Fat: 0g per 12-ounce serving
Substitutions for ingredients:
- Peaches can be substituted with other fruits, such as raspberries or apricots.
- Hallertau hops can be substituted with other German noble hops, such as Tettnang or Spalt.
- Lactobacillus culture can be substituted with other souring agents, such as yogurt or sourdough starter.
- Ale yeast can be substituted with other strains, such as Belgian saison yeast or German hefeweizen yeast.
Variations:
- Add vanilla beans or cinnamon sticks during the secondary fermentation for a spiced peach Berliner Weisse.
- Use a different fruit or combination of fruits for a different flavor profile.
- Add dry hops during the secondary fermentation for a more hop-forward Berliner Weisse.
Tips and Tricks:
- Use fresh, ripe peaches for the best flavor.
- Keep the lactobacillus culture at a warm temperature (around 100°F) for optimal souring.
- Use a pH meter to monitor the souring process.
- Use a blow-off tube during the primary fermentation to prevent overflow.
- Chill the beer to near-freezing before serving for a crisp, refreshing taste.
Storage Instructions:
Store the bottles in a cool, dark place for up to 6 months.
Reheating Instructions:
This beer is not meant to be heated.
Presentation Ideas:
Serve in a tall, narrow glass to showcase the beer's effervescence and peach color.
Garnishes:
Garnish with a fresh peach slice or a sprig of mint.
Pairings:
Pairs well with light, fresh dishes such as salads, seafood, and grilled chicken.
Suggested Side Dishes:
Serve with a side of fresh fruit or a light summer salad.
Troubleshooting Advice:
- If the beer is too sour, add a small amount of calcium carbonate to neutralize the acidity.
- If the beer is not sour enough, let it sour for a longer period of time during the first fermentation.
Food Safety Advice:
- Sanitize all equipment before use.
- Use a hydrometer to monitor the alcohol content and ensure that the beer is safe to drink.
Food History:
Berliner Weisse is a traditional German sour wheat beer that dates back to the 16th century. It was once a popular drink in Berlin, but declined in popularity in the 20th century. In recent years, it has seen a resurgence in popularity among craft beer enthusiasts.
Flavor Profiles:
This Peach Berliner Weisse has a tart, fruity flavor with a crisp, refreshing finish.
Serving Suggestions:
Serve chilled in a tall, narrow glass to showcase the beer's effervescence and peach color.
Related Categories
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Region: German
Taste: Fruity, Tart, Refreshing, Sweet, Peachy