All Grain Yeast:
WL 500 (Trappist) Batch Size (Gallons):
5.5 Original Gravity:
1.047 Final Gravity:
14 Boiling Time (Minutes):
6 SRM Primary Fermentation (# of Days & Temp):
10ish @ 68F Tasting Notes:
a slightly acidic, very fruity pale ale perfect for a summer day!
This is one of my first truly original recipes. It's a summer beer that is designed to be low in alcohol but high in flavor, but it gets there by a slightly non-traditional means: the addition of guava paste to the beer at high kraeusen (as well as one whole guava late in the boil). The combination of very late Citra and Belma hops, as well as the Belgian esters, complement the actual guava to produce a huge tropical fruit nose and taste, while the acidity from the guava paste helps offset the fruitiness. It is not particularly sweet, though the fruit flavor might trick you into thinking it is.
The guava paste I used is the kind you can find at Latin groceries (easy to get from Washington Heights, but I'm sure it's widely available in many places). Looks like this: http://www.mycolombianrecipes.com/guava-paste-bocadillo I calculated its PPG as about 25; it contains a lot of sugar along with the guava pulp, as well as some additional citric acid beyond the guava's natural acidity.
The one issue I have had so far is that the beer is not at all clear. I think that is an artifact of adding the guava paste post-boil. I haven't tried to fix that yet since I'm so happy with the flavor, but you might want to think about it.
Link to the recipe here:
GRAIN BILL FOR MASH (5.5 gallons)
5 lbs Belgian or English pale ale malt
1 lbs white (malted) wheat
10 oz flaked wheat
8 oz honey malt
Mash @ 158F for 60 mins.
BOIL: 60 mins.
whirlfloc @ 10 mins
pulp of one whole guava (peeled and coarsely chopped up) at 10 mins
1 oz Citra pellets (12% AA) @ 5 mins
1 oz Belma pellets (9.5% AA) @ 5 mins
zest of one sour/Seville/bitter orange @ 5 mins (grate directly into boil)
.5 oz crushed grains of paradise @ 5 mins
1 oz Citra @ hopstand
1 oz Belma @ hopstand
Cool and pitch yeast (I'm sure most Belgian strains would be fine). I fermented in the mid to high 60s. You could definitely go higher, but I didn't want to overpower the actual fruit.
After 36 hours (i.e., around high krauesen), add 2 lbs of guava paste. I reconsistuted it by boiling a few cups of water, then adding the two packs of paste, and stirred until it broke up into something like tomato sauce. Then I let it cool and poured that into the active fermentation. That will kick your yeast into overdrive.