Hey Guys and Gals! A wheat ale with passionfruit and mango puree. Makes 5.5 gallons.
Ingredients
Grains
- 4.5 lb (2 kg) wheat malt
- 3.5 lb (1.6 kg) two-row malt
- 1 lb (450 g) flaked or unmalted wheat
- 0.5 lb (225 g) Munich malt
- 0.5 lb (225 g) rice hulls
Hops
- 0.5 oz Northern Brewer whole hops, 8% a.a. (60 min)
- 0.5 oz Mt. Hood whole hops, 3.2% a.a. (at 40 min)
- 0.5 oz Cascade whole hops, 6% a.a. (last 5 min)
Yeast and fruit
- American ale yeast
- 1 pint (475 ml) passionfruit puree
- 1 quart (950 ml) mango puree
- Priming: 1 1/4 cups dry malt extract or 3/4 cup priming sugar
Directions
- Mash the grains 60 minutes at 151 degrees F (66 C). Remove the grains.
- Boil 60 minutes. Northern Brewer at the start, Mt. Hood at 40 minutes, Cascade for the last 5.
- Cool, transfer to the primary, top off with cold water, aerate and take a gravity reading.
- Pitch the yeast at about 72 degrees. Leave a third of the carboy empty.
- Ferment 1 week at about 68 degrees F (20 C).
- Rack to a secondary onto the passionfruit and mango purees. Let it sit up to two weeks.
- Boil the priming sugar in two pints of water for 5 minutes, pour into the bottling bucket, siphon the beer over it, bottle and cap.
- Store at 75 degrees for at least the first week to carbonate.