Beer Recipe of the week: Passion Fruit-Mango Wildfire Wheat

Recipe found in Zymurgy May/June 2010 Issue (pg. 32)

All-Grain recipe for 5.5 U.S. gallons

INGREDIENTS

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 hops (8% whole) 60 min
0.5 oz (14 g)	Mt. Hood hops (3.2% whole) 40 min
0.5 oz (14 g)	Cascade hops (6% whole) 5 min
1 vial	American Ale yeast
1 pint (475 ml)	Passion fruit puree
1 quart (950 ml)	Mango puree

Original Gravity: 1.048 (75% efficiency)

Final Gravity: 1.008

IBU: 17

DIRECTIONS

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.

EXTRACT VERSION

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.

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