Are you ready for summer?
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 recipe is featured in “Brewing with Fruit: Wheat Beer & Beyond” by Dave Mentus in the May/June 2010 issue of Zymurgy.
View the Homebrew Recipes archive for past recipes posted to HomebrewersAssociation.org, as well as the Homebrewopedia for a wide selection of recipes, including past National Homebrew Competition winners.
Passionfruit-Mango Wildfire Wheat | Fruit Beer
- 4.5 lb (2 kg) | Wheat malt
- 3.5 lb (1.6 kg) | Two-Row malt
- 1.0 lb (450 g) | Flaked wheat or unmalted wheat
- 0.5 lb (225 g) | Munich malt
- 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
- Original Gravity: 1.048
- Final Gravity: 1.008
- ABV: 5.25%
- IBU: 17
- SRM: n/a
- Boil Time: 60 minutes
- Efficiency: 75%
- Pre-boil Volume: n/a
- Pre-boil Gravity: n/a
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 passionfruit 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.
Substitute 7.3 lb (3.3 kg) Weizen light malt extract or 5.9 lb (2.7 kg) Weizen dried malt extract for all grains. Use a Weizen extract containing at least 50 percent wheat with the remainder pale or Pils malt.