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Miami "Weiss" - Kiwi Wheat Ale

192 calories 20.2 g 12 oz
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Beer Stats
Method: Extract
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 2 gallons
Efficiency: 70% (steeping grains only)
Source: James Marques
Calories: 192 calories (Per 12oz)
Carbs: 20.2 g (Per 12oz)
Created: Wednesday October 3rd 2012
1.058
1.015
5.6%
18.7
3.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Dry Malt Extract - Wheat3 lb Dry Malt Extract - Wheat 42 3 40%
3 lb Dry Malt Extract - Pilsen3 lb Dry Malt Extract - Pilsen 42 2 40%
6 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 6.7%
1 lb American - Pale 2-Row1 lb Pale 2-Row 37 1.8 13.3%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz New Zealand Hallertau0.5 oz New Zealand Hallertau Hops Pellet 7.9 Boil 60 min 25%
0.50 oz New Zealand Hallertau0.5 oz New Zealand Hallertau Hops Pellet 7.9 Boil 30 min 25%
1 oz Nelson Sauvin1 oz Nelson Sauvin Hops Pellet 12.5 Boil 10 min 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 lb Kiwis, cubed Flavor Mash 20 min.
1 lb Lactose Other Boil 1 hr.
1.25 tsp Coriander, ground Spice Boil 10 min.
1 oz Irish Moss Fining Boil 10 min.
1 oz Pectic Enzyme Fining Other 0 min.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 40 75 80 110
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.3 g | 25.2 qt) 1.72 6.9  
Mash volume with grains (equipment estimates 6.3 g | 25.2 qt) 1.84 7.4  
Grain absorption losses (steeping) -0.19 -0.8  
Volume increase from sugar/extract (early additions) 0.47 1.9  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 2 8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 5 20  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 1.72 6.9
Equipment Profile Used: System Default
 
Notes

Don't boil kiwis. Steep around 150 - 160 F, 180 F is too high. 20 minutes, maybe a few extra minutes as wort cools. Going into a cask to ferment, so can't leave kiwis in wort. Strain out with hops. Add pectic enzyme after beer has cooled (with yeast).

OG 1.073
FG 1.016
ABV 7.6%

To change: Sub amber malt for pilsner (too dark). Less extract (too much alcohol).

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  • Last Updated: 2012-10-27 18:09 UTC