JM’s Peach Ginger Lager
grain and extract, 5 gallons
- 4 lbs. Muntons light dry malt extract
- 2 lbs. clover honey
- 1/3 lb. crystal malt
- 5 lbs. fresh or frozen peaches
- 2 oz. grated fresh ginger
- 1.75 oz. Cascade whole leaf hops (5.5% alpha acid), 1 oz. for 60 min., 0.5 oz. for 30 min., 0.25 oz. for 3 min.
- 1 tsp. gypsum (as needed)
- 1/2 tsp. Irish moss
- Dry lager yeast
- 1.25 cups dry malt extract for bottling
Step by Step:
Grind crystal malt, add it to 1.5 gals. of water with peaches, and bring very slowly to a boil (40 minutes). Remove from heat and sparge with 0.5 gal. boiling water. Be sure to really squeeze or press as much juice from peaches as possible. Add malt extract, gypsum (optional), ginger (hop boiling bag highly recommended), and 1 oz. Cascade hops and boil for 30 minutes. Add the 0.5 oz. Cascade hops and boil 15 more minutes. Add Irish moss and honey and boil 12 more minutes. Add 0.25 oz. hops and boil three more minutes for a total boil of 60 minutes.
Sparge well, being sure to remove all of the strings of ginger, and cool rapidly to pitching temperature. Pitch with rehydrated lager yeast and leave in primary fermenter for 10 to 14 days. Rack and leave in secondary fermenter for 10 more days. Bottle with dry malt extract and let age for 30 days.
An optional trick is to boil 1 lb. of peaches for five minutes in one-quarter gallon of water, sparge well, and add to bottling bucket to give beer that extra peach aroma.