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Prickly Pear Wheat

Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 5.25 gallons (ending kettle volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.027 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 126 calories (Per 12oz)
Carbs: 9.7 g (Per 12oz)
URL: https://www.homebrewtalk.com/forum/threads/prickly-pear-wheat.428624/

Created: Saturday October 5th 2019

Original Gravity:

1.039

Final Gravity:

1.005

ABV (standard):

4.5%

IBU (tinseth):

16.7

SRM (morey):

3.1

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 lb	American - Pale 2-Row4 lb Pale 2-Row	37	1.8	50%
4 lb	Torrified Wheat4 lb Torrified Wheat	36	2	50%
8 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1 oz	Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops		Pellet	3.75	Boil	60 min	16.65	100%
1 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1 oz	Hallertau Mittelfruh (Pellet)		16.65	100%
1 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
3 gal	Strike	164 °F	152 °F	60 min
4 gal	Sparge	170 °F	158 °F	60 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1.25 lb	Prickly Pear		Flavor	Secondary	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:	0.35 (M cells / ml / ° P) 68 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: -2.7 oz Temp: 68 °F CO₂ Level: 0 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Recipe Type: All Grain
Yeast: WB-06
Batch Size (Gallons): 5.25
Original Gravity: 1.04
Final Gravity: 1.01
Boiling Time (Minutes): 60
IBU: 16.5
Color: Prickly Pear Red
Primary Fermentation (# of Days & Temp): 21 @ 68
Secondary Fermentation (# of Days & Temp): 7 @ 74
Tasting Notes: Has a noticeable taste of the prickly pear and finishes with a slight tartness.
4# of 2 Row
4# of Torrified Wheat
1oz of Hallertau @ 60 Minutes
Mashed @ 150 for 60 minutes
1.25# of cleaned Prickly Pear for secondary

To prepare the prickly pear I used tongs and burned off the thorns. I then skinned the fruit placed them in a bag and froze them. On racking day I pulled them out and allowed them to defrost a bit then puréed them in a blender. Finally I added the puree to secondary and racket on top of it.

I also believe using a little more fruit, using T-58 or using it in a blonde would all be good variations to try with this fruit.

PLEASE FIX

Last Updated and Sharing

791

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Brews

Public: Yup, Shared
Last Updated: 2019-10-05 05:35 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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