West Coast Cruisin

Peach Blonde

by Kayla

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Because drinking alone sucks

Tart, dank and refreshing. Blonde ale fermented with Lactobacillus, aged in wine barrels with peaches then dry hopped with simcoe hops.

Recipe Details

Scaled down so you can brew your own 5 gallon batch
Special ingredients
  • 2.5lb Peaches @ Aging
  • Wine Barrels @ Aging
Yeast
  • US-05 & Lactobacillus
Malt bill
  • 6lbs Pilsner Malt
  • 3lbs Wheat Malt
  • .5lbs Flaked Wheat
  • .5lbs Flaked Oats
Boil time
  • 60
Hop regimen
  • .75oz Nugget @ 60 mins
  • 1.5oz Simcoe Hops post barrel aging
Gravity
  • 1.052/1.008
IBU
  • 34
ABV
  • 5%

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