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Swamp Head Tropical Vibes

148 calories 14.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.083 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Swamp Head Brewery
Hop Utilization: 99%
Calories: 148 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)
Created: Friday August 25th 2023
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Briess - Wheat Malt, White4 lb Wheat Malt, White 39.1 2.5 46.1%
3.90 lb American - Pilsner3.9 lb Pilsner 37 1.8 44.9%
4.50 oz American - Carapils (Dextrine Malt)4.5 oz Carapils (Dextrine Malt) 33 1.8 3.2%
8 oz Rice Hulls8 oz Rice Hulls 0 0 5.8%
8.68 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Columbus0.25 oz Columbus Hops Pellet 15 Boil 60 min 9.56 29.4%
0.60 oz Amarillo0.6 oz Amarillo Hops Pellet 8.6 Whirlpool 20 min 3.51 70.6%
0.85 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 lb mango puree Water Agt Primary 0 min.
2.50 lb Guava puree Water Agt Primary 0 min.
 
Yeast
White Labs - American Hefeweizen Ale Yeast WLP320
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Low
Optimum Temp:
65 - 69 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.26 13  
Mash volume with grains 3.95 15.8  
Grain absorption losses -1.09 -4.3  
Remaining sparge water volume (equipment estimates 5.11 g | 20.4 qt) 1.08 4.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.03 g | 28.1 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 5.52 22.1  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
Going into fermentor 5.5 22  
Total: 4.34 17.3
Equipment Profile Used: System Default
 
Notes

Mash at 152 for 40 minutes.

60 minute boil.

Whirlpool for 20 minutes.

Chill to 66 and ferment at 66 for 3 days, then raise to 75. When beer is around 1014, add the fruit and lower the temp to 70. After 1 day raise it back to 75 and continue fermenting until gravity is stable. then crash, rack, and carbonate.

Water should be 1:1 sulfate to chloride. 75 ppm calcium, 19 ppm magnesium, 12 ppm sodium, 90 ppm sulfate, 104 ppm chloride.

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  • Last Updated: 2026-06-26 15:58 UTC