Fermentation was downright explosive about 12 hours into this brew. I had to replace the airlock twice, and refill the water every 10 minutes. It finally calmed down about 18 hours after I pitched the yeast.
These have real potential if they are aged properly. Early taste tests were bitter and almost completely void of creaminess. About two weeks of aging gave them a very floral aroma and more pronounced sweet creamy goodness. The peach flavor is not very prominent, but Christy could definitely tell the difference between before and after adding it. A few more weeks of bottle conditioning should turn this batch into a crowd-pleasing favorite, but only time will tell.
5.12% ABV How is this calculated?
6 lbs Light liquid malt extract
1 lb lactose
1 lb Roasted unmalted barley (600°L)
1 lb Chocolate malt (350°L)
1 lb Crystal malt (50°L)
1 oz Mt Hood hops (5.2%)
4 oz Peach extract
1 packet (7.0 g) Cooper's dry ale yeast
3/4 cup table sugar (for priming)
In the main brew kettle, bring 2 gallons of water to 160°.
Steep barley, crystal malt and chocolate malt in a grain bag at 160° for 30 minutes
Remove grain bag and bring water to a boil.
Remove kettle from heat. Add malt extract and lactose. Dissolve completely and return kettle to a boil.
Boil for 45 minutes, add hops, and continue boil for 15 more minutes.
Remove from heat and imerse boiling kettle in ice-water bath.
Cool wort to about 70 degrees and add to primary fermenter.
Fill fermenter with enough water to make 5 gallons.
Cover fermenter, attach airlock, and let sit for 7 days.
Transfer to glass fermenter and let sit for 14 more days.
Disolve priming sugar in 1 cup boiling water.
Add disolved sugar to primary fermenter.
Add peach extract along with priming sugar.
Siphon beer from glass to primary.
Bottle and store for 2 weeks before chilling.
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