Tropic Heat - jalapeno/habanero pineapple wheat - Beer Recipe - Brewer's Friend

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Tropic Heat - jalapeno/habanero pineapple wheat

132 calories 10 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 4.5 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 50% (brew house)
Calories: 132 calories (Per 12oz)
Carbs: 10 g (Per 12oz)
Created: Sunday May 6th 2018
1.041
1.005
4.7%
12.6
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb American - Pale 2-Row4 lb Pale 2-Row 37 1.8 34.8%
5 lb German - Wheat Malt5 lb Wheat Malt 37 2 43.5%
0.50 lb Rolled Oats0.5 lb Rolled Oats 33 2.2 4.3%
2 lb Pineapple2 lb Pineapple 5.85 0 17.4%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3 Boil 60 min 7.1 50%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3 Boil 30 min 5.46 50%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 ml Clarity ferm Fining Primary 0 min.
 
Yeast
Fermentis - Safbrew - Wheat Beer Yeast WB-06
Amount:
1 Each
Cost:
Attenuation (avg):
86%
Flocculation:
Low
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal Temperature -- 152 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.56 14.3  
Mash volume with grains 4.32 17.3  
Grain absorption losses -1.19 -4.8  
Remaining sparge water volume (equipment estimates 3.68 g | 14.7 qt) 2.65 10.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.23 0.9  
Pre boil volume (equipment estimates 6.04 g | 24.2 qt) 5 20  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 4.5 18  
Going into fermentor 4.5 18  
Total: 6.21 24.8
Equipment Profile Used: System Default
 
Notes

Add half gallon of pasteurized pineapple juice to primary at the end of boil.
Slice open jalapenos and remove seeds. Chop or dice. Soak 3 to 5 chopped/diced jalapeno peppers in vodka for at least 24 hours. Adjust amount for heat and spicy preference. After 7 days in primary, transfer beer to secondary and add diced jalapenos.
When fermentation is complete, transfer to keg and add another half gallon of pasteurized pineapple juice.
Add sliced habanero in hop bag to keg. Carb to 10-12 psi.

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  • Last Updated: 2018-06-02 14:08 UTC