Peach IPA

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So I’ve got a peach IPA recipe (one for the wife) that I’ve tweaked probably about a half dozen times. I’m very happy with the malt, the hop profile, and the fermented character. The one angle that I’m still having trouble nailing is the peach aspect.

I tried fresh peaches pureed in secondary (turned out hot and sour) hop-derived (good but not peach flavor), and extract. I begrudgingly settled on the extract as it’s the only option that yielded a distinctly peach flavor, although it tastes quite artificial.

I’m going to give it another go in the next week or so and am considering another option: peach skins in secondary. Any considerations with this option I need to address or any other potential options to yield some authentic peach flavor?

Cheers,

Joey

Cigar City makes a fabulous Peach IPA, maybe you could shoot them an email and see what they do.

Dried peach in conditioning. Worked well with the beer I did at Bellwoods.

I think Mosher (radical brewing) suggests using apricots to get peach flavor in a beer. Might be enough so you can use less peach extract anyway.

Originally posted by robrules
I think Mosher (radical brewing) suggests using apricots to get peach flavor in a beer. Might be enough so you can use less peach extract anyway.

Sorry, forgot to mention that I tried this as well, one of the few times a Mosher technique hasn’t worked out for me. No discernible peach flavor and fairly hot.

amp up the abv% two points and then you can blend it with a peach juice.

Originally posted by Jeppe
Dried peach in conditioning. Worked well with the beer I did at Bellwoods.

Yeah - that stuff was damn awesome. Very fruity smelling (although a lot of that was probably the hop addition as well).

Originally posted by Jeppe
Dried peach in conditioning. Worked well with the beer I did at Bellwoods.

We do something similar to this.

Thanks so much for the awesome suggestions guys, sounds like dried peach in secondary is a solid option. I’ll post results.