Passion Wheat Ale

 

This is a recipe for a very refreshing, light and delicious wheat ale with natural passion fruit flavor. A winner for summer and among light beer drinkers.

Used passion fruit pulp from Amazon, link HERE:

This pulp is the real deal. Coming from a tropical country where passion fruit grows like weed everywhere, I know what the real deal is 😁. Having small individual pouches makes it easier to measure as well last longer in freezer.

With no further due, here's the recipe for a 5gal batch:

Grain Bill:

• 4 1/2 lb Great Western 2 row
• 4 1/2 lb Great Western Wheat
• 1/2 lb Dextrapill
• 1/4 lb Cara-vienne
• 1/2 lb Vienna

Water profile (ppm):

Ca = 88

Mg = 22

Na = 4

Cl = 142

SO4 = 93

Cl/SO4 = 1.53

Mashed for 60 minutes at 157F.

Hop schedule, boil time of 60min:

• 2oz Goldings US for 30min
• 1oz Citra at flame-out

Fermenter at 64F with Fermentis S-04 yeast, 1 pack added to wort directly.

As for the passion fruit pulp, blended 3 pouches of pulp on low speed with little water just to extract the juices, then strained, adding some water during this process. Overall juice volume of about 5oz, added to Keg when beer is completed fermented.

Final numbers:

OG = 1.047

FG = 1.014

ABV% = 4.1

IBU = 21

SRM = 6

NEIPA - New England IPA

 

First time brewing a NEIPA, and although this is freshly transferred to a keg, green beer for sure, I can see why this style is becoming so popular among homebrewers. Such a balanced, aromatic, crazy hazy and refreshing beer with tons of hop flavor, without the bitterness that drive folks away from an IPA.

Here's my take on this recipe:

Grain bill for 5gal batch:

• 8 lb Great Western 2 row malt
• 1/2 lb Dextrapills
• 1 lb Aromatic Munich 18L
• 1/2 lb Crystal 15L
• 2 lb flaked oats

Water profile (ppm):

CA = 104

Mg = 12

Na = 20

Cl = 169

SO4 = 48

Cl/Sulfate = 3.54

Mash time = 60min

Mash temp= 160F

Boil time = 10 minutes (yes, only 10 minutes)

Hops:

After flame out, cooled wort to 170F, added 6oz Citra pellets to spider, stirring wort for 20min. By then, temp dropped to about 160F.

Into fermenter with yeast cake from S05 batch, at 67F. Added a suspended muslin bag + cheese cloth with another 6oz of Citra pellets, hanging on top of fermenter.

After few hours, fermentation was active. Next day, about 24h from pitching, lowered the hop bag into active fermenting wort. Left until end of fermentation, which occurred only 4 days after pitching.

Kegged, with care to not oxidize the beer by flushing keg with CO2, as well as pressurizing fermenter with CO2.

Final numbers:

OG=1.049 (lower than expected 1.058, reason is, ended up with 5.5 gals instead of 5 gals. Miscalculated the evaporation rate for 10min boil)

FG=1.015

ABV=4.4% (planned was 5.5, for same reason above)

IBU= unknown, since no boil time, no proper calculation

SRM=7

Cheers, a keeper for sure. Next time I may increase the Crystal malt for a darker, more orange color. May use Crystal 40L instead of 15L.