Passion Fruit-Mango Wildfire Wheat
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.