The following recipe appears in “Modern Day IPAs” by Mitch Steele from the March/April 2016 issue of Zymurgy magazine. Join the American Homebrewers Association and enjoy a subscription to Zymurgy magazine and access to the digital archive.
Peach season means peach everything: peaches for breakfast, peaches for lunch, and definitely peach dessert! This peach IPA homebrew recipe is a perfect example of how stone fruits can pair perfectly with hop flavors, especially newer hop varieties like those from Australia and New Zealand boasting of peachy and tropical fruit flavors.
Peach IPA | Fruit Beer
- 11.5 lb (5.2 kg) pale malt
- 0.5 lb (227 g) dextrin malt
- 0.75 lb (0.35 kg) light Munich malt
- 1.5 oz (42 g) Warrior, 15% a.a. (60 min)
- 0.5 oz (14 g) Australian Galaxy (whirlpool)
- 2.0 oz (57 g) peach juice concentrate, added at end of fermentation, about 1.024-1.032 SG. Note: if using puree, use twice the amount.
- 1.0 oz (28 g) Australian Galaxy (dry hop)
- 1.0 oz (28 g) Australian Helga (dry hop)
- 1.0 oz (28 g) Mosaic (dry hop) (feel free to substitute any other peach-like hop)
- White Labs WLP001, 002 or 007 ale yeast
- Original Gravity: 1.064
- Final Gravity: 1.012
- IBU: 70
- SRM: 10
- Boil Time: 60 minutes
- Efficiency: 72%
Mash at 150° F (65° C) for 75 minutes, collect runoff, and boil for 60 minutes. Ferment at 72° F (22° C). Add peach juice concentrate when specific gravity reaches 1.032. Rack when gravity stabilizes around 1.012, then dry hop with the hop blend. Chill 36 hours later.
Substitute 8 lb 6 oz (3.8 kg) extra pale malt extract syrup for pale malt and 8 oz (227 g) Munich malt extract for Munich malt. Steep milled dextrin malt in 160° F (71° C) water for 30 minutes. Drain, rinse grains, and dissolve extract completely. Use RO or distilled water to top off to desired boil volume, and proceed as above.