Peaches-n-Cream Hefe NHC 2010

Category 20: Fruit Beer

130 Entries

Scott Townson, Hurst, Texas, North Texas Homebrewers Association

Gold Medal

"Peaches -N- Cream Hefe"

Hefeweizen with peach flavoring and lactose

Ingredients for 12 U.S. gallons (45.42 liters)

10.5 lb (4.76 kg) German wheat malt

8.25 lb (3.74 kg) Bohemian pilsner malt

2.0 lb (0.90 kg) German Light Munich malt

2.0 lb (0.90 kg) rice hulls (in mash)

8.0 oz (227 g) natural peach flavoring (at bottling)

14.0 oz (397 g) lactose (at bottling)

1.0 oz (28 g) Hallertauer Mittelfruh whole hops, 2% alpha acid (FWH)

1.0 oz (28 g) Liberty pellet hops, 4% alpha acid (50 min)

1600 mL White Labs WLP 300 Hefeweizen Ale

Forced CO2 to carbonate

Original Specific Gravity: 1.050

Final Specific Gravity: 1.012

ABV (%): 5

IBUs: 9.6

SRM: 4.7

Boiling Time: 90 min

Primary Fermentation: 65° F (18° C) until finished

Secondary Fermentation: Six months at 35° F (2° C)

Directions

Crush grains and mash in at 112° F (44° C) for 20 minutes. Infuse to raise temp to 144° F (62° C) and hold for 20 minutes. Pull first decoction and bring slowly to a boil. Add back, raise temp to 152° F (67° C) and hold for 60 min. Pull second decoction and add back to raise temp to 159° F (71° C) and hold for 30 minutes. Infuse to mash out at 168° F (76° C). Sparge to collect 13.5 gallons of wort and boil. Add first hop addition and bring to a boil. Add second hop addition with 50 minutes remaining.

Runners-Up

Silver Medal: Rob Kent, West Valley City, UT, Fruit Beer

Bronze Medal: Adam Mills, Big Rapids, MI, Fruit Beer, The Brewing Network