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Passionfruit-Mango Wheat

148 calories 15.2 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: 6.5 gallons
Efficiency: 70% (brew house)
Rating:
4.00 (1 Review)

Calories: 148 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)
Created: Monday January 28th 2013
1.045
1.011
4.5%
25.8
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb American - Wheat4.5 lb Wheat 38 1.8 47.4%
3.50 lb American - Pale 2-Row3.5 lb Pale 2-Row 37 1.8 36.8%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 10.5%
0.50 lb United Kingdom - Munich0.5 lb Munich 37 6 5.3%
9.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Northern Brewer0.5 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 15.01 33.3%
0.50 oz Mount Hood0.5 oz Mount Hood Hops Pellet 4.8 Boil 40 min 8.11 33.3%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Boil 5 min 2.69 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
16 oz Passionfruit Puree Other Secondary --
16 oz Mango Puree Other Secondary --
 
Yeast
White Labs - American Ale Yeast Blend WLP060
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Medium
Optimum Temp:
68 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Pale / Light Profile
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
11.875 2.96 gallons Infusion -- 151 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.16 16.6  
Mash volume with grains 4.92 19.7  
Grain absorption losses -1.19 -4.8  
Remaining sparge water volume (equipment estimates 4.34 g | 17.4 qt) 3.78 15.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 7.94 31.8
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: 2013-05-11 17:36 UTC