Summer Peach Wheat

Not really a beer I would normally drink, but the summer months and the local peach crop in full bloom I thought I would give this beer a shot. I bought 6 lbs. of Chilton County peaches, which are in the process of ripening up right now. Once they reach full maturity I will then skin and de-pit them, "pasteurize" them and add it to secondary for about 7 days. I plan on heating the puree'd peaches in a double boiler to about 170. There hopefully I can let it sit at 170 for about 10-15 minutes just to make sure I kill anything nasty that might be in the peaches. Though if I ended up with a sour peach beer, I might be happy. I am trying to keep this simple as I can. I am using a clean neutral yeast too cause I don't want any clovey/banana flavor in this beer. I want the peaches to shine in the end.

Summer Peach Wheat

Malt:
5 lbs: Malted Wheat
5 lbs: German Pilsner

Hops:
1 oz: Willamette 4.5aa @ 60min

Misc:
.25 lbs: Rice Hulls
6 lbs: Chilton County (AL) Peaches

Target OG: 1.043
Target FG: 1.010
IBU: ~ 15

Actual OG: 1.042
Actual FG: 1.006
Apparent Attenuation: 85.3%

ABV: 4.8%
ABW: 3.8%

Yeast:
White Labs California Ale (WLP001)

Hopville Recipe

Update 6.27.2010: Beer finished way lower than I thought it would at 1.006. I went ahead and added 6 lbs of pureed Peaches. Beer might start fermenting again. Hopefully the peaches will add a bit of sweetness back into the beer. Time will tell.

Update 6.28.2010: Added 6lbs of peaches in secondary. I will let it sit for a week and then taste it to see when it will need to be kegged.

Update 7.9.2010: Racked over beer to a keg, straining out as much peach junk as I could. Forced Carbed at 28 psi hoping to get a 4.0 co2 level.