Peach Smoked Pale Ale

Source: Steve Keeley
Recipe added: 01/29/99
Email: skeeley@aol.com

This ale has a very active ferment. After the ale has been in the secondary ferment stage for aprox. 3 weeks you will want to rack it again to get it off the large amount of yeast sediment you will have. Let it go another week to 2 weeks and then bottle. I prime my bottles with 1tsp. of corn sugar and I get a fine head on the ale. It will have a pleasant smoke undertang,very light, and a beautiful light caramel color. As it gets older in the bottle it only gets better! Enjoy!!

Specifics

Recipe type: Partial Mash
Batch Size: 5 Gal.
Starting Gravity: 1.085
Finishing Gravity: 1.004
Time in Boil: 60mi.
Primary Fermentation: 5-7days
Secondary Fermentation: 21 days
Additional Fermentation: 7-10 days

Ingredients:

7# Alexander's pale malt extract
3# Klages 2-row pale malt
1/2 # Briess 10l crystal malt
1 oz. N. Brewer hops- AA.9.0
1/4 oz. K. Goldings AA.5.4
1/4 oz ea. K.Golding & Halertauer(dry hop)
1 tbsp Irish moss
2-1/4 tsp Burton salts
Peach wood chips
White Labs California Pitchable yeast

Procedure:

Soak 3# of Klages in hot(120 deg.) water for 1 hr. drain into container to save for wort. spread onto smoker grill lined with perforated foil. keep fir lo to med. heat, add soaked peach chips to fire occasionaly. smoke for 1to 1-1/2 hrs. Spread out adn dry completely. Single step mash at 154 deg. 90min. Sparge with 175 deg. water to wort boiler, add saved grain water. Bring to boil, add pale malt extract, Burton salts,1oz.N.Brewer hops. boil 60 min. at30 min. mark add 1/4oz. K.Goldings,at 10 min. mark add Irish moss.place into primay fermenter,add water to bring to 5 gal. Cool and pitch yeast. Follow racking schedule above.

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