rdwj said:
That sounds pretty tasty! How did it turn out?? Got a recipe??
Sure, here you go. I f'd mine up a little bit because I bottled it too soon...even though it was a few weeks in secondary, I guess there were still fruit sugars hiding in there, because all my bottles have been gushers. No bombs yet, though. Also, due to the fresh fruit, I'd say that this is a drink-now kind of beer. As soon as it is conditioned, drink it. I made mine at the end of july, and the bottles I have had recently are starting to taste a bit...ripe. But it is phenomenal nonetheless. I threw caution to the wind and didn't bother to sanitize the fruit at all...no infected bottles so far.
Oh, and this was from before I had ProMash. Was just getting started brewing. Took lackluster notes. I don't think the OG was actually that low...I think I just forgot to write down some of the malt. Either that, or I was anticipating the fruit sugars, because it is very balanced as far as the ABV/body.
Mango-Peach Wit
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
16-A Belgian & French Ale, Witbier
Min OG: 1.044 Max OG: 1.052
Min IBU: 10 Max IBU: 20
Min Clr: 2 Max Clr: 4 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 6.00
Anticipated OG: 1.038 Plato: 9.41
Anticipated SRM: 3.3
Anticipated IBU: 26.5
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 5.88 Gal
Pre-Boil Gravity: 1.032 SG 8.04 Plato
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
33.3 2.00 lbs. Muntons LME - Extra Light England 1.037 3
16.7 1.00 lbs. Wheat Malt Belgium 1.038 2
33.3 2.00 lbs. Pale Malt(2-row) Belgium 1.037 3
16.7 1.00 lbs. White Wheat Belgium 1.040 3
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.75 oz. Goldings - E.K. Pellet 6.00 22.2 60 min.
1.00 oz. Saazer Pellet 3.30 4.3 15 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
1.00 Tsp Irish Moss Fining 15 Min.(boil)
0.00 Oz Bitter Orange Peel Spice 15 Min.(boil)
0.00 Tbsp Coriander Seed Spice 5 Min.(boil)
5.00 Lbs Peaches (sliced, for boiling) Fruit 2 Min.(boil)
10.00 Lbs Peaches (sliced, for fermenter) Fruit 14 Days
4.00 Lbs Mangoes (sliced, for fermenter) Fruit 14 Days
Yeast
-----
Cultured Wit yeast from a Legend bottle.
Notes
-----
Strained peaches, coriander, orange peel from primary after +/- 4 days. Added second peaches and mangoes to secondary fermenter, strained out at bottling.