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Palisade IPeachA

Palisade IPeachA

American IPA : Extract : 5 gal

Rippe

English IPA Grain bill, American hops and colorado western slope peaches

July 6, 2014 at 08:16pm

0.0/5.0 0 ratings

Ingredients (Extract5 gal)

  • 1 lbs Medium Crystal Malt; Simpsons

    Medium Crystal Malt; Simpsons

    Ale colour and flavour adjustment tailored to requirement.

  • 8 lbs English Light Extract (MoreBeer); Alexanders

    English Light Extract (MoreBeer); Alexanders

    Made to our specifications from 100% imported English Maris Otter malt (the premier English malt variety). Absolutely perfect for use as the base malt extract for any English style ales, from Pale Ale to Stouts. Has a drier(less residual sugar) finish than the ME10 extract with a classic, crisp English flavor profile. This malt replaces the John Bull that we used to carry. We recommend customer's to store there extract in the refrigerator if they do not plan on using it after 3-4 weeks. Make sure you thaw out your extract a week before you brew. Cheers!

  • 1 oz Magnum - 14.5 AA% pellets; boiled 60 min

    Magnum

    A West Coast hop with high Alpha Acid. Excellent bittering hop.

  • 1 oz Simcoe® - 13.0 AA% pellets; boiled 30 min

    Simcoe®

    Used for aromatic, and especially bittering properties.

  • 1 oz Citra™ - 13.8 AA% pellets; boiled 1 min

    Citra™

    Citra™ is a special aroma hop variety developed by the Hop Breeding Company (a joint venture between John I. Haas, Inc. and Select Botanicals Group, LLC). It was released in 2007. Citra™ has fairly high alpha acids and total oil contents with a low percentage of cohumulone content. The variety imparts interesting citrus and tropical fruit characters to beer.

  • 1 oz Cascade - 5.5 AA% pellets; boiled 10 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 1 oz Cascade - 5.5 AA% whole; added dry to secondary fermenter

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 1 oz Citra™ - 12.0 AA% whole; added dry to secondary fermenter

    Citra™

    Citra™ is a special aroma hop variety developed by the Hop Breeding Company (a joint venture between John I. Haas, Inc. and Select Botanicals Group, LLC). It was released in 2007. Citra™ has fairly high alpha acids and total oil contents with a low percentage of cohumulone content. The variety imparts interesting citrus and tropical fruit characters to beer.

  • 5 lb Peaches (fresh) - After 3 days in primary (omitted from calculations)

    Peaches (fresh)

    Pink to orange flesh surround a large pit. Very sweet and juicy. Cling or clingstone peaches have a pit to which the flesh 'clings'; freestone peaches have a pit from which the flesh is easily pulled away.

  • 4 oz Peach Extract - Brewers Best at kegging (omitted from calculations)

    Peach Extract

    Strong floral scented extract. Has a very strong sweet flavor. Often contains alcohol.

  • Fermentis S-04 Safale S-04

    Fermentis S-04 Safale S-04

    A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Notes

Soaked 1 pound British 55 crystal in 1 QT 155 Degree water for 20 Minutes Strained and added to to boil pot with 5 gallons water and Marris Otter Malt extract. Mixed the Simcoe, Citra, and Cascade hops. Added 1/3 at 30 Min, 1/3 at 10 Minutes, and 1/3 at Flameout. 5 Pounds of Palisade Peaches added after 1 week in primary OG 1.055

Style (BJCP)

Category: 14 - India Pale Ale (IPA)

Subcategory: B - American IPA

Range for this Style
Original Gravity: 1.061 1.056 - 1.075
Terminal Gravity: 1.013 1.010 - 1.018
Color: 12.8 SRM 6 - 15
Alcohol: 6.4% ABV 5.50% - 7.50%
Bitterness: 112.2 IBU 40.00 - 70.00

Discussion

pullapint

Peaches

2014-07-24 7:11pm

Do you pit the peaches before adding to secondary?

Rippe

Peaches Pitted

2014-07-25 4:07pm

I bought 2nds peaches that were fall apart juicy. I pitted them and tore them into smaller pieces to get more surface area. Since they are fresh you want to add them to primary, while in active fermentation. A few days after pitching the yeast. Peaches will add the mouthfeel more than flavor. the 4 oz Peach Extract added at kegging / bottling will give it a stronger peach flavor.

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