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Beer Style: Fruit Beer
(20A)
Recipe Type: extract
Yield: 5.5 US gallons
Description:
Wheat beers are a great thirst quencher during the hot summer months. Throw in some passion fruit and mangos, and you will be sure to have a nice, refreshing summer treat!
This is the extract version. I also posted an all grain version of this recipe.
Ingredients:
- 7.3 lb (3.3 kg) Weizen light malt extract
- 0.5 lb (225 g) | Rice hulls
- 0.5 oz (14 g) | Northern Brewer whole hops, 8% a.a. (60 min)
- 0.5 oz (14 g) | Mt. Hood whole hops, 3.2% a.a. (40 min)
- 0.5 oz (14 g) | Cascade whole hops, 6% a.a. (5 min)
- American Ale yeast
- 1 pint (475 ml) | Passionfruit puree
- 1 quart (950 ml) | Mango puree
Additional Instructions
Boil: 60 MinutesPrimary Ferment: 2 Days
Secondary Ferment: 2 Weeks
Beer Profile
Original Gravity: 1.048
Final Gravity: 1.008
Alcohol by Vol: 5.25%
Bitterness IBU: 17
Recipe Type: extract
Yield: 5.50 US Gallons
Procedure:
Mash for 60 minutes at 151 °F (66 °C). Ferment at 68 °F (20 °C) for two weeks, then cool and remove from yeast. Add puree of passion fruit and mango to the beer and age two weeks. Shake occasionally, then let it settle cold. Remove the beer from above the settled puree and carbonate to serve.
Source: Mike
