Every year in August I go to this huge music festival in the mountains in Southern West Virginia. I also usually brew up something special to share with friends I meet there.
Seeing as how pawpaws are known as the West Virginia banana, and seeing as how a wheat beer would be refreshing on a hot August day, I'm brewing up a pawpaw wheat beer. My plan is to let the 7 gallons of wheat beer I brewed today sit for a week or so and then rack it onto 7lbs of pawpaw pulp that I have in the freezer.
My question is, does anyone know how much sugar the pawpaws will add, and how much that will raise the ABV by? My OG was 1.045, and I'm planning on it ending around 1.012 for an ABV of 4.5% or so, without accounting for the pawpaws.
Anyone got a guess?
Primary 1: PawPaw Wheat
Primary 2 Air
Secondary 1: Experimental Wild Beer
Secondary 2: Backyard Blackberry/Grape Wine
Bottled/Drinking: Spiced Belgium Ale, Pumpkin Ale, and a variety of cider, mead and farmhouse wines
On Deck: Coffee Porter?