American Passionfruit Wheat Ale - Beer Recipe - Brewer's Friend

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American Passionfruit Wheat Ale

177 calories 15.8 g 12 oz
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Beer Stats
Method: All Grain
Style: American Wheat Beer
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25.2 liters
Post Boil Size: 21.91 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Hutcho12
Calories: 177 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created: Wednesday November 25th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg US - Pale 2-Row2.5 kg Pale 2-Row 37 1.8 48.1%
2.50 kg American - White Wheat2.5 kg White Wheat 40 2.8 48.1%
200 g Rice Hulls200 g Rice Hulls 0 0 3.8%
5.20 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Amarillo20 g Amarillo Hops Pellet 8.6 Boil 45 min 19.68 18.6%
10 g Amarillo10 g Amarillo Hops Leaf/Whole 8.6 Boil 15 min 4.84 9.3%
17.50 g Citra17.5 g Citra Hops Pellet 11 Boil 5 min 4.78 16.3%
20 g Amarillo20 g Amarillo Hops Pellet 8.6 Dry Hop 0 days 18.6%
40 g Citra40 g Citra Hops Pellet 11 Dry Hop 0 days 37.2%
107.50 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
1 L Passionfruit Flavor Secondary 7 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1.17 Each
Cost:
Attenuation (custom):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
68 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.85 bar       Temp: 20 °C       CO2 Level: 2.45 Volumes
 
Target Water Profile
Munich
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
82 21 5 10 17 318
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19 L Strike -- 70 °C --
Mash in 70 °C 67 °C 60 min
Mash out -- 76 °C 10 min
13 L Sparge -- 75 °C --
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 19
Mash volume with grains 22.4
Grain absorption losses -5.2
Remaining sparge water volume (equipment estimates 14.1 L) 12.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.9 L) 25.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 21 L) 21.9
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21.9 L) 21
Total: 31.3  
Equipment Profile Used: System Default
 
Notes

ph ended up at only 3.6, which has a lot to do with the Passionfruit additions. It tastes a lot like a sour too, even though it's not really meant to be. Amazing passionfruit smell (I used Ponthier passionfruit puree), good head retention, a little watery on the taste to be honest but certainly doesn't taste like a 6.2% beer.

Fermentation kicked off after about 24 hours. Finished in about 3 days (pressure fermented at 5psi until fermenting was done, then up to 22psi at 19 degrees to carbonate).

Before adding the passionfruit puree, I pulled off half the beer from the primary into a secondary. I wanted to see if this would make a difference, because it means that the primary would be sitting on the yeast cake and a load of hops for another week.

In the end I couldn't tell the difference between the two, so next time everything goes into the primary before I rack it off to the serving keg. Secondaries seem to be a waste of time for me so far (I ferment in a corny with a filter so that helps).

Finished at 1.011. After adding passionfruit puree, gravity went up 0.05 points and fermentation kicked off again in both vessels. In the end, I think this turned out at about 6.2%.

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  • Last Updated: 2020-12-08 22:08 UTC