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

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Passionfruit-Mango Wheat

164 calories 16 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 164 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Saturday February 5th 2022
1.050
1.011
5.0%
24.1
3.8
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - Wheat9 lb Wheat 38 1.8 42.9%
9 lb US - Pale 2-Row9 lb Pale 2-Row 37 1.8 42.9%
2 lb Flaked Wheat2 lb Flaked Wheat 34 2 9.5%
1 lb Munich1 lb Munich 37 6 4.8%
21 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 14.03 33.3%
1 oz Mount Hood1 oz Mount Hood Hops Pellet 4.8 Boil 40 min 7.58 33.3%
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 5 min 2.51 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
32 oz Passionfruit Puree Other Secondary --
32 oz Mango Puree Other Secondary --
Priming
Method: co2       CO2 Level: 0
 
Target Water Profile
Orlando, Fl - Kinetico Water Softener
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
23.8 qt 2.96 gallons Infusion -- 151 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.61 gal (50.45 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.61 gal (2.45 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.75 qt/lb 9.19 36.8  
Mash volume with grains 10.87 43.5  
Grain absorption losses -2.63 -10.5  
Remaining sparge water volume (equipment estimates 6.3 g | 25.2 qt) 5.69 22.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.61 g | 50.5 qt) 12 48  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 14.88 59.5
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: 2022-02-06 14:46 UTC
  • Snapshot Created: 2022-02-05 13:21 UTC