I'll be brewing an AG version of Kiwit this week.
TYPE: All Grain
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
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
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.
A citrus tartness with wheat and spices. An effervescent crispness is clear. Moderate sweetness.
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.
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.
Crisp and fantastic on a hot day.
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).
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.