Passionfruit-Mango Wheat - Beer Recipe - Brewer's Friend

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Passionfruit-Mango Wheat

137 calories 13.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 28.8 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 137 calories (Per 330ml)
Carbs: 13.4 g (Per 330ml)
Created: Sunday April 8th 2018
1.045
1.010
4.6%
25.5
3.4
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.30 kg American - Wheat2.3 kg Wheat 38 1.8 47.2%
1.79 kg American - Pale 2-Row1.79 kg Pale 2-Row 37 1.8 36.8%
0.50 kg Flaked Wheat0.5 kg Flaked Wheat 34 2 10.3%
0.28 kg United Kingdom - Munich0.28 kg Munich 37 6 5.7%
4.87 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Northern Brewer0.6 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 14.82 33.3%
0.60 oz Mount Hood0.6 oz Mount Hood Hops Pellet 4.8 Boil 40 min 8.01 33.3%
0.60 oz Cascade0.6 oz Cascade Hops Pellet 7 Boil 5 min 2.65 33.3%
1.80 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
545.07 g Passionfruit Puree Other Secondary 0 min.
545.07 g Mango Puree Other Secondary 0 min.
 
Yeast
White Labs - American Ale Yeast Blend WLP060
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Medium
Optimum Temp:
20 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 60 110 10 165
Strike: 0.25 tsp Gypsum, 0.29 tsp CaCl
Mash: 0.5 Gypsum, 0.6 CaCl
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.5 L 2.96 gallons Infusion -- 66 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 17.8
Mash volume with grains 21
Grain absorption losses -4.9
Remaining sparge water volume (equipment estimates 18.9 L) 16.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31 L) 28.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 25
Going into fermentor 25
Total: 34.6  
Equipment Profile Used: System Default
 
Notes

Ferment at 68 for 2 weeks.
Remove from yeast, rack to secondary. Cool to 50. Add fruit, and age for 2 more weeks.

Shake occasionally.

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  • Last Updated: 2018-11-30 15:11 UTC