Name: Nortons Brewing Companys Polkadot Princess Recipe
Cook time: 3 h
Total time: 3 h
Yield: 48 servings
Cuisine: Belgian
Ingredients: 8 cups Pilsner Malt; 2 cups Munich Malt; 1 cup Caramel Malt; 1 oz Saaz Hops; 0.5 oz Hallertau Hops; 1 packet Belgian Ale Yeast; 4 medium Fresh Peaches; 0.5 cups Corn Sugar

Woolen Mittens

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Belgian Golden Strong Ale aged on peaches! Designed by our youngest daughter, this beer is bright and sassy, and strong! Classic Belgian character with a peachy finish.

In a large mash tun, combine the Pilsner malt, Munich malt, and caramel malt with 3 gallons of water at a temperature of 152°F (67°C). Stir well to ensure all grains are wet.

Mashing

After mashing for 60 minutes, sparge the grains with enough water to bring the total volume to 6 gallons. Bring the wort to a boil, then add the Saaz hops and boil for 60 minutes. Add the Hallertau hops with 15 minutes left in the boil.

Boiling

After the boil, cool the wort quickly to around 70°F (21°C) using a wort chiller or an ice bath.

Cooling

Transfer the cooled wort to a sanitized fermentation vessel. Pitch the Belgian ale yeast and seal the vessel with an airlock. Ferment at a stable temperature of around 68°F (20°C) for 1-2 weeks.

Fermentation

While the beer is fermenting, wash and slice the fresh peaches, removing the pits. You can also lightly puree them if desired.

Preparing Peaches

After primary fermentation is complete, add the prepared peaches directly to the fermentation vessel. Allow the beer to age on the peaches for an additional week.

Adding Peaches

Dissolve the corn sugar in 2 cups of boiling water. Let it cool, then add it to the beer before bottling to carbonate.

Priming Sugar

Bottle the beer using sanitized bottles and caps. Store the bottles at room temperature for 2 weeks to carbonate before refrigerating.

Bottling

Pilsner Malt

Munich Malt

Caramel Malt

Saaz Hops

Hallertau Hops

Belgian Ale Yeast

Fresh Peaches

Corn Sugar

Polkadot Princess

Choose your spirit, try it with tequila, pick your bitters, pick your simple syrup.

Old Fashioned

Coconut Rum

SoftBomb Hazy IPA. Dry hopped with Vic Secret and Citra hops. Expect waves of guava, passionfruit, bright citrus with a stanky danky, smooth finish!

Ozone

Hefeweizen brewed with Mosaic hops! A harmonious melding of traditional Hefe characteristics – banana / clove notes, with a complimentary dose of tangerine, lime, and berries from the hops, with a med. body and smooth finish! Designed by Becky Norton.

Luvbug

Imperial Milk Stout w / chocolate, Tahitian vanilla beans and MODULE 400 coffee from the LOCAL ROASTERS! Served on nitro for that extra creamy mouthfeel! Designed and named by our eldest daughter.

Don't Poke the Bear

Imperial West Coast IPA. 110 IBU's worth of Citra and Amarillo kettle hop additions, then dry hopped with more Citra! Bursting with aggression and bright pine and citrus!

King Milo

Make Polkadot Princess Recipe in just 3h . Belgian Golden Strong Ale aged on peaches! Designed by our youngest daughter, this beer is bright and sassy, and strong! Classic Belgian character with a peachy finish.

Polkadot Princess Recipe

Descriptors

Tasting Notes

Food Pairings

You might also like