Passion Fruit-Mango Wildfire Wheat - Beer Recipe - Brewer's Friend

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Passion Fruit-Mango Wildfire Wheat

158 calories 15.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 3.5 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Zymurgy
Rating:
5.00 (1 Review)

Calories: 158 calories (Per 12oz)
Carbs: 15.6 g (Per 12oz)
Created: Saturday July 30th 2016
1.048
1.011
4.8%
18.1
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.86 lb American - Wheat2.86 lb Wheat 38 1.8 44.9%
2.23 lb American - Pale 2-Row2.23 lb Pale 2-Row 37 1.8 35%
0.64 lb Flaked Wheat0.64 lb Flaked Wheat 34 2 10%
0.32 lb American - Munich - Light 10L0.32 lb Munich - Light 10L 33 10 5%
0.32 lb Rice Hulls0.32 lb Rice Hulls 0 0 5%
6.37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Northern Brewer7 g Northern Brewer Hops Pellet 8 Boil 60 min 12.03 33.3%
7 g Mount Hood7 g Mount Hood Hops Pellet 3.2 Boil 40 min 4.22 33.3%
7 g Cascade7 g Cascade Hops Pellet 6 Boil 5 min 1.8 33.3%
21 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
302.27 ml Passionfruit Puree Flavor Secondary 14 days
604.55 ml Mango Puree Flavor Bottling 14 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 79 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Mash Infusion -- 151 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 6.07 g | 24.3 qt) 5.55 22.2  
Mash volume with grains (equipment estimates 6.58 g | 26.3 qt) 6.06 24.2  
Grain absorption losses -0.8 -3.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.03 g | 20.1 qt) 4.5 18  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 3.5 14  
Volume into fermentor 3.5 14  
Total: 5.55 22.2
Equipment Profile Used: System Default
 
Notes

Mash for 60 minutes at 151 °F (66 °C). Ferment at 68 °F (20 °C) for two weeks, then cool and remove from yeast. Add puree of passionfruit and mango to the beer and age two weeks. Shake occasionally, then let it settle cold. Remove the beer from above the settled puree and carbonate to serve.

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  • Last Updated: 2016-07-30 04:41 UTC