Passionfruit-Mango Wildfire Wheat

ABV: 5.25%

IBU: 17

OG: 1.048

FG: 1.008

Link to article

The following beer recipe is featured in the May/June 2010 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!

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.

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The following beer recipe is featured in the May/June 2010 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!

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.

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 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

Specifications:

Yield: 5.5 gallons (21 L)

Original Gravity: 1.048

Final Gravity: 1.008

ABV: 5.25%

IBU: 17

Boil Time: 60 minutes

Efficiency: 75%

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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