Peache's and Cream Belgian Tri

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Peache's and Cream Belgian Tri By drmccubx This is a maiden voyage beer..
10 pounds Belgian Pale malt 1 pound carra pills malt 2 pounds vienna malt 1 pound light belgian candi sugar 2.5 pounds local light honey 3 madagascar vanilla beans 2 ounces Syrian Goldings Hops 1/2 teaspoon irish moss 2 vials white labs belgian trappist ale yeast 6 pounds skinned , pitted, thawed , local peaches 3/4 cup corn sugar for botteling

Single infussion mash.. Heat 3.5 gallons of water to 168 to 170 . add all crushed grains to stabelize at 152 to 158 for 60 min. Sparge with 5 gallons of 170 water to collect 7 or so gallons of wort. Bing to boil for 30 min , add local honey and one split vanilla bean and stir to prevent scorching . add hops and boil for 60 more min. At 15 min left add irish moss and candi sugar . Cool to 68 and add both vials of yeast to primary . Ferment at 70 degrees for 14 days, on thirteeth day thaw the peaches from the freezer add them to secondary fermenter . Rack beer from primary onto the peaches let ferment for 1 week with peaches, Rack again and wait another week . At Botteling , boil priming sugar in 16 ounces of water with 2 cut up vanilla beans . cool quickely and add to botteling bucket and bottle as usual.. Original Gravity 1.085 Finnish Gravity is 1.008..

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