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1 Gal Prickly Pear Wheat

Method: All Grain
Style: Fruit Beer
Boil Time: 75 min
Batch Size: 1.25 gallons (fermentor volume)
Pre Boil Size: 1.6 gallons
Post Boil Size: 1.27 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Stephen Stanley
Hop Utilization: 82%
Calories: 163 calories (Per 12oz)
Carbs: 13.7 g (Per 12oz)

Created: Tuesday August 29th 2023

Original Gravity:

1.050

Final Gravity:

1.008

ABV (alternate):

5.6%

IBU (tinseth):

22.4

SRM (morey):

6.2

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
1 lb	United Kingdom - Golden Promise1 lb Golden Promise	37	3	43.2%
13 oz	American - White Wheat13 oz White Wheat	40	2.8	35.1%
4 oz	American - Vienna4 oz Vienna	35	4	10.8%
4 oz	American - Caramel / Crystal 15L4 oz Caramel / Crystal 15L	35	15	10.8%
37 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2.50 g	Mandarina Bavaria2.5 g Mandarina Bavaria Hops	Pellet	8.5	Boil	60 min	10.24	19.7%
3.10 g	Mandarina Bavaria3.1 g Mandarina Bavaria Hops	Pellet	8.5	Boil	15 min	6.3	24.4%
7.10 g	Mandarina Bavaria7.1 g Mandarina Bavaria Hops	Pellet	8.5	Boil	5 min	5.8	55.9%
12.70 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
12.70 g	Mandarina Bavaria (Pellet) 12.7 g Mandarina Bavaria (Pellet) Hops		22.34	100%
12.70 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
0.87 gal	Strike	163 °F	148 °F	60 min
	Temperature	148 °F	170 °F	10 min
1 gal	Fly Sparge	170 °F	170 °F	--
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 70 °F

Other Ingredients

Amount	Name	Type	Use	Time
0.25 oz	Fresh Prickly Pear Juice	Flavor	Secondary	--
0.25 each	Whirlfloc	Fining	Boil	10 min.
1.20 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
0.40 g	Epsom Salt	Water Agt	Mash	1 hr.
0.50 g	Gypsum	Water Agt	Mash	1 hr.
0.20 g	Salt	Water Agt	Mash	1 hr.
0.80 ml	Lactic acid	Water Agt	Mash	1 hr.

Yeast

Fermentis - Safale - German Ale Yeast K-97

Amount:	0.25 Each	Cost:
Attenuation (avg):	81%	Flocculation:	High
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 21 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.5 Volumes

Target Water Profile

Light colored and malty

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
60	5	10	95	55	0
Mash Chemistry and Brewing Water Calculator

Notes

To prepare prickly pear juice: The best way to peel the prickly pears is to trim the ends followed by slicing the skin down the length of the fruit. Now you can peel away the skin in one large sheet and free the fruit inside. Another way to remove the skin is to cut the prickly pear in half. Then use a spoon to scoop out the flesh from the two halves. Similar to how you might scoop out an avocado or kiwi fruit. Blend just long enough to break down the fruit, then strain out the seeds. Add juice to taste.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2023-08-29 02:32 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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