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Practically Perfect Peach (Peach Wheat)

6 gallons, 23 L, all-grain; OG = 1.052; FG = 1.010; IBU = 12  SRM = 4  ABV = 5.2%; (78% extract efficiency)

Ingredients:

5.25 lbs. (2.4 kg) domestic 2-row malt
5.25 lbs. (2.4 kg) white wheat malt
2 oz. (57 g) acidulated malt
7 lbs. (3.2 kg) pureed peaches
1 oz. (28 g) peach extract
Wyeast 1010 (American Wheat) (1 liter starter) yeast
3.8 AAU Willamette hops (0.85 oz./24 g of 4.5% alpha acid) (60 min.)

Step by step:

Mash at 151 °F (66 °C) for 30 minutes, start lautering. Collect 7.5 galllons (28 L) in the brew kettle and boil for 75 minutes adding hops as indicated. Ferment at 65 °F (18 °C). Add the pureed peaches after you racking to secondary or as primary fermentation has died down. Add peach extract to taste at bottling/kegging time.