Peach Ale is a pale ale that homebrewers reach for when they want a reliable weekend batch. This version keeps the grain bill built around Pale Malt, and leans on Cascade 5.5% to shape the finish.
Recipe at a Glance
Recipe at a Glance
| Style | Peach Ale |
| Batch Size | 5 gallons (19L) |
| Boil Time | 60-90 minutes |
| Original Gravity | 1.044-1.056 |
| Final Gravity | 1.010-1.014 |
| ABV | 4.5-6.0% |
| IBU | 30-45 |
| SRM | 5-10 (gold to amber) |
| Difficulty | Beginner to Intermediate |
Brew Day, Step by Step
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1
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Mash · ~60 min Mash the grain bill, led by Pale Malt, at a steady temperature to build the fermentable sugars this style needs. Sparge slowly so you do not lose efficiency. |
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2
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Boil · ~60-90 min Bring the wort to a boil and work through the hop schedule, starting with Cascade 5.5%. This is also where you will add any fining agent for a clearer finished beer. |
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3
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Ferment · 18C (64F) Pitch American Ale Yeast once the wort has cooled to fermentation temperature and hold it steady. Primary fermentation is the most active week, do not rush it. |
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4
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Condition · 2 weeks at 12C (54F) Rack to secondary (or leave in primary if your recipe calls for it) and let the beer round out at a cool, steady temperature. This step does more for the final flavor than people expect. |
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5
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Package · 1 day, then wait Bottle or keg once gravity has held steady for a few days in a row. Give it time to carbonate and, for bigger styles, additional time to mellow before your first taste. |
That’s the shape of brew day and the weeks after it. For the exact grain bill, hop schedule, and full step-by-step instructions with amounts, use the recipe card below.
What You Will Need
Sourcing your own ingredients locally is always fine, but if you want to skip a homebrew store trip, here is what’s in stock in our shop right now:
- Base and specialty grain: Grains & Adjuncts (e.g. Briess 2-Row Brewers Malt – 10 LB, Crushed)
- Bittering and aroma hops: Brewing Hops (e.g. HopUnion 6I-E91H-F8YE RiteBrew – Cascade Pellet Hops – 1 oz)
- Yeast: Brewing Yeast (e.g. LalBrew Verdant IPA Brewing Yeast (2 Pack) – Make Beer at Home)
- Secondary fermenter for conditioning: Fermenters & Carboys (e.g. FastRack 5 Gallon Hedpak with Cap (Pack of 2) | BPA-free)
- Priming sugar for bottling: Priming Sugar (e.g. Brewer’s Best Carbonation Drops 9 oz)
- General kit and tools: Homebrew Equipment (e.g. PERA 4 Pack Bottling Bucket Plastic Spigot)
- Pour it right when it’s ready: a tulip glass shows off the color and holds the aroma better than a straight pint glass
Serve It Right
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A Peach Ale is best served in a pint or tulip, it fits the body and carbonation of this style better than a straight pint glass. Here is one from our shop: |
Ingredients & Gear for This Batch
Grain / Adjuncts |
Hops |
Yeast |
Fermenter |
Priming Sugar |
Equipment |
Full Recipe: Grain Bill, Hops, and Instructions
Peach Ale
Ingredients
For the Mash – Liquor 14 Litres (24.5 Pints) – Mash Time 1 hr – Temperature 67C/153F
- 9 lb Pale Malt
- 8 oz Crystal Malt 40L
- 8 oz Flaked Oats
For the Boil – 27 Litres (47.5 Pints) – Boil Time 60 min
- 1 oz (Hops) Cascade 5.5% At start of boil
- 0.5 oz (Hops) Cascade 5.5% Last 10 minutes of boil
- 3 lb Fresh or frozen peaches, pitted and sliced Added to secondary, not the boil
To Ferment – 18C (64F) – Conditioning 2 weeks at 12C (54F)
- 1 American Ale Yeast
Instructions
- Heat 14 liters (24.5 pints) of water to 67C/153F for the mash.
- Mash the pale malt, crystal malt and flaked oats for 1 hour at 67C/153F.
- Sparge and top up to 27 liters (47.5 pints), then bring to a boil.
- Add the first Cascade addition at the start of the boil, boil 60 minutes, and add the second Cascade addition with 10 minutes left.
- Cool the wort to 18C (64F), transfer to the fermenter and pitch the American ale yeast.
- Ferment at 18C (64F) for 10-14 days.
- Rack onto the sliced peaches in a secondary vessel and hold for 1-2 weeks to pick up the fruit character.
- Rack off the fruit, condition for 2 weeks at 12C (54F), then bottle or keg.
Get the fermentation temperature right on Peach Ale and most of the rest of the process takes care of itself.
What Makes Peach Ale the Style It Is
Like most classic beer styles, Peach Ale has a long, slightly tangled history behind it, shaped as much by regional brewing traditions as by any single inventor.
The character of this beer comes down to a beer that leans on pale malt and cascade 5.5%, and American Ale Yeast is doing more of that work than the grain bill gets credit for.
Style Characteristics at a Glance
- ABV: 4.5-6.0%
- Bitterness: 30-45 IBU
- Color: 5-10 (gold to amber)
- Serving temp: 45-50F (7-10C)
- Glassware: a pint or tulip
- Food pairings: burgers, roast chicken, cheddar
Common Questions
Can I scale this recipe up or down?
Yes, the grain bill and hop schedule scale linearly with batch size. Just make sure your equipment, mash tun and boil kettle both, can actually handle the volume you are scaling to.
What is the biggest mistake homebrewers make with this style?
Rushing the schedule. Pulling a beer off yeast too early or skipping conditioning time is the most common way to shortchange a recipe like this one.
Can I substitute a different yeast strain?
You can, but expect the flavor profile to shift. Stick close to the same yeast family (English ale, American ale, Belgian, lager, etc.) if you want a result close to what this recipe is aiming for.
Keep Exploring
Once you have this one down, here are a few more homebrew recipes worth trying next:
Browse the full homebrew recipe collection for more styles, or if you are just getting into the hobby, start with one of our homebrewing starter kits for new brewers.
This recipe is for adults of legal drinking age. Please brew and drink responsibly, and always sanitize your equipment thoroughly to avoid infection.
