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Miami "Weiss" - Kiwi Wheat Ale

192 calories 20 carbs
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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 g (Per 12oz)
Created Wednesday October 3rd 2012
1.058
1.015
5.62%
18.69
3.58
n/a
 
Fermentables
Amount Fermentable 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 lb Total      
Steeping Grains
Amount Fermentable PPG °L Bill %
0.5 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%
 
Hops
Amount Variety Type AA Use Time IBU Bill %
0.5 oz New Zealand Hallertau0.5 oz New Zealand Hallertau Hops Pellet 7.9 Boil 60 min 25%
0.5 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%
 
Other Ingredients
Amount Name 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
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
No
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
 
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).

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2012-10-27 18:09 UTC
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