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Old 04-12-2010, 05:50 PM   #11
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Great beer. I brewed this maybe 4 years ago and still remember it being one of the best extract based beers I have ever brewed. Might have to reload that recipe soon. This is an excellent beer for summer.

I did the recipe exactly as recommended. I do not recall it being an issue to get the fruit into the fermenter. I do however remember that 5# of kiwis (or whatever it is) is a lot to peel.

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Old 04-12-2010, 05:54 PM   #12
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You are right about peeling the kiwis, a bit of pain. I also got quite a strange look at the supermarket when I went through checkout with 40 kiwis. I did have a problem with the fruit either. I just racked the beer out from underneath fruit and left it sitting in the fermenter.

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Old 04-12-2010, 06:59 PM   #13
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So I'm waiting for the boil to start. My recipe was 5lbs pale malt, 4lbs flaked wheat, and 1lb wheat malt. The hops will be Hallertauer at 45 min on a 1hr boil. .5oz of crushed coriander, and approximately 4lbs of Kiwi. I skinned them with a spoon and then squeezed as much juice as I could out of the skin from the left over flesh. The fruit was sort of cubed I did cut it up. I bought a bucket just for something like this brew. Ooh the yeast will be wlp400.

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Old 04-12-2010, 08:46 PM   #14
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Quote:
Originally Posted by uglytunasaloona View Post
I made this recipe back in January. I was surprised by the fact that there was no sweetness in the beer as I might have expected from the kiwis. I'm thinking that the yeast consumed all of the sugar and dried it out nicely leaving only a very subtle but tart taste to the beer. I believe that the addition of the kiwis also contributed to the higher then normal ABV. My beer came in at 7.2%.
I was wondering about this. It makes sense that all of the kiwi sugar would be consumed by the yeast, leaving no sweetness and giving it an alcohol boost. I'm considering adding the kiwi into a secondary once fermentation is complete so it doesn't loose its sweetness. Then again, everyone is saying it turned out great as prescribed with a dry tart flavor.

Hmmm here's an idea: split batch!
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Old 04-12-2010, 08:52 PM   #15
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Even if you add the fruit after fermentation, the active yeast will "wake up" and ferment the new kiwi sugars. Unless you kill the yeast, any sugar will be consumed by the yeast.

Average kiwis will give you 6 gravity points per pound. Not much, but a bit. Take a sample of your fruit before you use it if you have a refractometer. If not, just use 1.006 points per pound.

This is not a sweet or fruity beer. If you didn't tell someone it had kiwi in it they would never guess. They add an interesting tartness that works very well with the coriander.

I fermented using Forbidden fruit (WY3463) at 65º and was very happy. I racked off the fruit as soon as it was all floating and white, then another 2 weeks in secondary before crash cooling and bottling.

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Old 04-18-2010, 02:34 PM   #16
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Just a question for those of you that have brewed this in a carboy. About how long did it take for the sugars in the kiwis to be consumed? I have mine in and bucket main fermentation has calmed down and I don't feel like peeling the top just to check to see if the fruit is white. I brewed it on monday so tomorrow will be a week.

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Old 04-19-2010, 01:02 PM   #17
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I left it in the primary for two weeks. At that point the SG had stabilized over a couple samples. By that time the fruit was definitley white. I racked out from under the fruit and let it sit in the secondary for an additional two weeks before bottling.

+1 on the tartness for the taste. I just drank the last bottle yesterday and will probably brew it again some time in the future.

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Old 04-19-2010, 01:13 PM   #18
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Awesome I'll let mine go a bit longer. I'm brewing up a IIPA today and will rack the kiwit after I rack the IIPA just to make sure it's good and done.

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Old 04-19-2010, 02:46 PM   #19
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I'll be brewing an AG version of Kiwit this week.





Recipe: Kiwit
Style: Witbier
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 4.00 gal
Boil Size: 5.02 gal
Estimated OG: 1.055 SG
Estimated Color: 5.2 SRM
Estimated IBU: 22.3 IBU
Brewhouse Efficiency: 65.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3 lbs 7.1 oz Fruit - Kiwifruit (0.0 SRM) Adjunct 29.06 %
4 lbs 8.6 oz Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 38.25 %
3 lbs 7.1 oz Wheat - White Malt (Briess) (2.3 SRM) Grain 29.06 %
6.9 oz Wheat, Torrified (1.7 SRM) Grain 3.63 %
0.79 oz Tettnang [4.50 %] (60 min) Hops 15.5 IBU
0.79 oz Williamette [5.50 %] (10 min) Hops 6.8 IBU
0.40 oz Coriander Seed (Boil 10.0 min) Misc
0.40 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs Belgian Wheat Yeast (Wyeast Labs #3942) Yeast-Wheat


Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 11.86 lb
----------------------------
Single Infusion, Light Body
Step Time Name Description Step Temp
60 min Mash In Add 14.82 qt of water at 161.4 F 150.0 F
10 min Mash Out Add 9.49 qt of water at 200.2 F 168.0 F


Notes:
------
Brew like a normal extract recipe. Add the kiwi at flameout. Stir wort and let kiwi steep for 20 minutes before chilling. Chill wort to pitching temp. Transfer wort and fruit into the fermentor, and pitch. It says to give it 15-20 days in the primary. When the kiwi's rise to the top and are almost white in color that will signify that they have been successfully stripped of flavor and sugar.

Review→

Aroma: 10/12
A citrus tartness with wheat and spices. An effervescent crispness is clear. Moderate sweetness.

Appearance: 2/3
The color is perfect, a golden straw with crisp white head with small soft bubbles. It is very clear; I would like it a bit cloudier but that could be because it is kegged so almost no yeast is left in suspension. I would also like a more rocky texture to the head and a touch more retention, a dusting of head remains throughout, but I could do with just a bit more.

Flavor: 17/20
Raw wheat that lends a nice tang that blends seamlessly with the crisp tartness of the kiwi. The kiwi flavor is not definable on its own but definitely lends a tang/tart/acidic crispness to the beer that is wonderful. The finish is crisp and the spice and yeast notes work very well together and with the malt/fruit to create a very crisp, summery beer.

Mouthfeel: 5/5
Crisp and fantastic on a hot day.

Overall: 8/10
I love this beer. It is everything a summer beer should be to me and I want to drink a bucket of them. I recently brought some to a friends house and he decided it was quite possibly his favorite beer ever (quite the compliment).

Total: 42/50

I think it might be better bottled with some yeast. To me a white beer should have more yeast character and cloudiness. I would also like a bit thinker/rockier head. No flaws in this one, but I think I will bottle and try a 15 minute protein rest next time. Another thing to try is a cereal mash.

File Type: bsm kiwit.bsm (14.3 KB, 54 views)
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Last edited by Boerderij_Kabouter; 06-07-2010 at 03:53 PM.
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Old 04-19-2010, 02:59 PM   #20
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Amount Item Type % or IBU
5.00 lb Pale Malt (2 Row) Bel (3.0 SRM) Grain 50.00 %
4.00 lb Wheat, Flaked (1.6 SRM) Grain 40.00 %
1.00 lb Wheat Malt, Bel (2.0 SRM) Grain 10.00 %
1.00 oz Hallertauer [4.80 %] (45 min) Hops 13.8 IBU
0.50 oz Coriander Seed (Boil 10.0 min) Misc
2.00 tsp Irish Moss (Boil 10.0 min) Misc
4.5lbs Kiwi (Steep 20.0 min)
1 Pkgs Belgian Wit Ale (White Labs #WLP400) Yeast-Wheat

I had high efficiency on my batch and ended up with six gallons of 1.050 wort. I'll let you guys know how my AG batch turns out.

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