White Peach and Koji Rice Pale Ale

0. Pit, and blend peaches. Boil in a bag for 10 minutes to pasteurize, strain and freeze. Reserve the frozen juice to add at chilling step.

1. Boil rice for 20 mins. 2:1 Water to Flaked Rice ratio. Let cool.
   
2. Add salts and bring total water volume up to Strike temp.
   
3. Mash in with mash hops and all grains except Koji rice.
   
4. Test pH at 10 mins into the Mash. Adjust to 5.3 pH.
   
5. Add Koji Rice at 50 mins Mash.
   
6. Raise temp and recirculate at 170F for 15 mins.
   
7. Take Mash-Out pH reading. Target is 4.4 pH. Take Pre-boil OG reading. Adjust with DME as necessary.
   
8. Lauter grains and begin the Boil.
   
9. Add bittering Hops.
   
10. Add Whirlfloc and DAP at 15 mins
    
11. Take Post-Boil OG and pH readings.
    
12. Recirculate with Whirlpool hops at 175F for 20 mins
    
13. Add frozen peach juice. Recirculate and Chill to pitching temp (below 80 F).
    
14. Transfer wort to fermenter. Add Pectic Enzyme dissolved in a few Tbsp cold water. Pitch yeast and ferment at 70 F @ 5 psi for 1 week or until FG is reached.
    
15. Cold crash for at least 2 days.
    
16. Closed transfer to Serving keg with Ascorbic acid and 1/2 Campden tablet (crushed).
    
17. Force carbonate @ 30 psi for 3 mins, shake keg.
    
18. Lower pressure to 10 psi and serve.