5 replies to this topic

[Gus13]

Wanting to brew a Peach Saison.  My last Saison with Brett was a huge success for me and is drinking amazing now.  I'm anxious to see how it does with age.

 

I have some questions about brewing with fruit.  Should I add some in the boil?  Or just secondary with it?  I was wanting to use fresh peaches form the farmer's market next to my house.  So I was thinking about getting maybe a pound (after peeling and slicing), mashing it up, adding a couple cups of water and boiling it to sanitize and make my own puree type thing.  Then adding that to the secondary.  Will this give me peach undertones or should I add some to the boil as well?

 

Also curious how the peaches will effect the gravity.

 

Recipe:

 

8.5 lbs Pilsner (2-Row)

1.5 lbs White Wheat

1.25 lbs Vienna

1.25 lbs Munich

 

1.00 oz Saaz @ 60 Min

1.00 oz Nelson Sauvin @ 10 Min

 

WLP566 Yeast

 

Let me know what you think!

 

Thanks guys,

 

Gus

[MtnBrewer]

Do not boil the peaches. This will set the pectins, which will cause the beer to be very cloudy. Probably not a big deal in a saison but still undesirable in my view. Peach is a pretty subtle flavor and it's hard to extract into a beer/wine/mead. I recommend you talk to the guy at the farmer's market and see if he's got any overripe peaches. A lot of times they'll sell these at a lower cost because they're really only good for making cobblers. They're pretty mushy and there may be some rotted spots that you'll have to cut out but they have a lot more flavor than regular peaches. Use more than you think you'll need. It's hard to get too much peach flavor so don't be afraid of over-doing it. I'm guessing in a saison you'll want a pretty subtle peach flavor so probably a pound or two will do the trick. Blanch and skin them then slice them up into wedges. Then put them in freezer bags and freeze them for a few days at least. Then add them to the secondary. Sample the beer from time to time and if you're not getting enough peach flavor, then add more. A pound or two won't affect gravity enough to worry about.

[Gus13]

Do not boil the peaches. This will set the pectins, which will cause the beer to be very cloudy. Probably not a big deal in a saison but still undesirable in my view. Peach is a pretty subtle flavor and it's hard to extract into a beer/wine/mead. I recommend you talk to the guy at the farmer's market and see if he's got any overripe peaches. A lot of times they'll sell these at a lower cost because they're really only good for making cobblers. They're pretty mushy and there may be some rotted spots that you'll have to cut out but they have a lot more flavor than regular peaches. Use more than you think you'll need. It's hard to get too much peach flavor so don't be afraid of over-doing it. I'm guessing in a saison you'll want a pretty subtle peach flavor so probably a pound or two will do the trick. Blanch and skin them then slice them up into wedges. Then put them in freezer bags and freeze them for a few days at least. Then add them to the secondary. Sample the beer from time to time and if you're not getting enough peach flavor, then add more. A pound or two won't affect gravity enough to worry about.

 

Awesome.  Thank you for the advice.  I had discussed freezing before hand with a friend.  I'm guessing thaw them out before putting them in?

[armagh]

Definitely thaw before racking the beer on to them.

[SchwanzBrewer]

Also, use a bucket or cut the peachs into little chunks or you'll have a hard time getting them out of the carboy.

[Gus13]

Also, use a bucket or cut the peachs into little chunks or you'll have a hard time getting them out of the carboy.

 

 

I plan on cutting them into chunks before freezing.  I'm more excited about this one now.  I hope it turns out.  We shall see!