JM’s Peach Ginger Lager

JM’s Peach Ginger Lager

(5 gallons/19 L, extract with grains)
OG = 1.052  FG = 1.010
IBU = 26  SRM = 4  ABV = 5.4%

4 lbs. (1.8 kg) Muntons light dried malt extract
2 lbs. (0.91 kg) clover honey
1/3 lb. (0.15 kg) crystal malt (20 °L)
5 lbs. (2.27 kg) fresh or frozen peaches
2 oz. (57 g) grated fresh ginger
5.5 AAU Cascade whole leaf hops (60 min.) (1 oz./28 g at 5.5% alpha acid)
2.75 AAU. Cascade whole leaf hops (30 min.) (0.5 oz./14 g at 5.5% alpha acid)
1.4 AAU Cascade whole leaf hops (3 min.) (0.25 oz./7 g at 5.5% alpha acid)
1 tsp. gypsum (if using soft water)
1/2 tsp. Irish moss (15 min.)
Dry lager yeast
1.25 cups dried malt extract (if bottling)

Step by Step
Add crystal malt to 1.5 gals. (5.7 L) of water at 175 °F (80 °C) and hold for 15 minutes. Sparge with 0.5 gal. (2 L) hot water. Top off to 5 gallons (19 L) then add malt extract, gypsum (optional), and 1 oz. (28 g) Cascade hops and boil for 30 minutes. Add the 0.5 oz. (14 g) Cascade hops and boil 15 more minutes. Add Irish moss and boil 12 more minutes. Add 0.25 oz. (7 g) hops and boil three more minutes for a total boil of 60 minutes. Add peaches and ginger and give the wort a long stir to create a whirpool then let settle for 15 minutes.

Cool rapidly to pitching temperature. Pitch with rehydrated lager yeast and leave in primary fermenter for 10 to 14 days. Rack off the fruit and giner, then leave in secondary fermenter for 10 more days. Bottle with dried malt extract.

An optional trick is to add the peaches and ginger to the secondary, but be sure to puree the fruit and you probably will want to pasteurize it as well.

Issue: November 1996

A basic Lager, with honey, peaches, and fresh ginger.