Passionfruit Wheat
| Selected Style and BJCP Guidelines |
| Minimum OG: | 0.000 SG | Maximum OG: | 0.000 SG |
| Minimum FG: | 0.000 SG | Maximum FG: | 0.000 SG |
| Minimum IBU: | 0 IBU | Maximum IBU: | 0 IBU |
| Minimum Color: | 0.0 SRM | Maximum Color: | 0.0 SRM |
| Recipe Overview |
| Wort Volume Before Boil: | 8.00 US gals | Wort Volume After Boil: | 6.00 US gals |
| Volume Transferred: | 5.50 US gals | Water Added To Fermenter: | 0.00 US gals |
| Volume At Pitching: | 5.50 US gals | Volume Of Finished Beer: | 5.00 US gals |
| Expected Pre-Boil Gravity: | 1.039 SG | Expected OG: | 1.052 SG |
| Expected FG: | 1.012 SG | Apparent Attenuation: | 75.9 % |
| Expected ABV: | 5.3 % | Expected ABW: | 4.2 % |
| Expected IBU (using Tinseth): | 17.4 IBU | Expected Color (using Morey): | 3.9 SRM |
| BU:GU ratio: | 0.33 | Approx Color: | |
| Mash Efficiency: | 80.0 % | ||
| Boil Duration: | 60.0 mins | ||
| Fermentation Temperature: | 65 degF |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| US 2-Row Malt | 5lb 0oz | 47.6 % | 1.5 | In Mash/Steeped |
| German Wheat Malt | 5lb 0oz | 47.6 % | 1.2 | In Mash/Steeped |
| US Caramel 15 Malt | 8.00 oz | 4.8 % | 1.2 | In Mash/Steeped |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| German Hallertauer Hersbrucker | 3.5 % | 1.43 oz | 17.4 | Loose Pellet Hops | All Of Boil |
| Other Ingredients |
| Ingredient | Amount | When |
| Passionfruit Puree | 16.00 oz | In Fermenter |
| Yeast |
| Water Profile |
| Target Profile: | No Water Profile Chosen |
| Mash pH: | 5.2 |
| pH Adjusted with: | Unadjusted |
| Total Calcium (ppm): | 0 | Total Magnesium (ppm): | 0 |
| Total Sodium (ppm): | 0 | Total Sulfate (ppm): | 0 |
| Total Chloride(ppm): | 0 | Total Bicarbonate (ppm): | 0 |
| Mash Schedule |
| Mash Type: | Full Mash |
| Schedule Name: | Pilsener |
| Step Type | Temperature | Duration |
| Rest at | 122 degF | 20 |
| Raise by infusion to | 151 degF | 10 |
| Rest at | 151 degF | 30 |
| Recipe Notes |
|
Pre-boil: 1.043 OG: 1.050 / 1.052 w/ fruit FG: 1.013 IBU: 18 Color: 6 SRM ------------------------------------- When initial fermentation slows, rack to secondary and add fruit. Fermentation should pick up again. |