xBOBxSAGETx
Active Member
I absolutely nailed this beer
OG 1.048
FG 1.010
IBU 15.8
Batch Size-10 Gallons
Mash @ 150 Degrees F for 60M
90M Boil
Total Efficiency 65%
Sparge Method- Batch
Ferment for 14 days @ 68 Degrees.
Add Fruit Pulp at day 7 (I didn't cold crash this beer because I ended up adding more fruit pulp to the keg because I wasn't able to match the color)
9LB Pale Malt 2-Row (45%)
9LB Red Wheat (45%)
2LB Flaked Oat (10%)
.75OZ German Magnum (10.5%)
7PKG Goya Passion Fruit Pulp (5 PKG into Primary-2 PKG into Keg)
10PKG Goya Guava Fruit Pulp (5 PKG into Primary-5 PKG into Keg)
2PKG Wyeast Belgian Witbier #3944 (2L starter for each)
I split this into two fermenters. Did one with Guava to clone 5 Rabbit's Guava Paletas. For those of you who are not in Chicago, this beer is absolutely amazing. First time I did it with a Kolsch Yeast and it was great. Taste better with the Witbier yeast. Any questions hit me up. Just kegged today. Hit me up if you have any other questions.
OG 1.048
FG 1.010
IBU 15.8
Batch Size-10 Gallons
Mash @ 150 Degrees F for 60M
90M Boil
Total Efficiency 65%
Sparge Method- Batch
Ferment for 14 days @ 68 Degrees.
Add Fruit Pulp at day 7 (I didn't cold crash this beer because I ended up adding more fruit pulp to the keg because I wasn't able to match the color)
9LB Pale Malt 2-Row (45%)
9LB Red Wheat (45%)
2LB Flaked Oat (10%)
.75OZ German Magnum (10.5%)
7PKG Goya Passion Fruit Pulp (5 PKG into Primary-2 PKG into Keg)
10PKG Goya Guava Fruit Pulp (5 PKG into Primary-5 PKG into Keg)
2PKG Wyeast Belgian Witbier #3944 (2L starter for each)
I split this into two fermenters. Did one with Guava to clone 5 Rabbit's Guava Paletas. For those of you who are not in Chicago, this beer is absolutely amazing. First time I did it with a Kolsch Yeast and it was great. Taste better with the Witbier yeast. Any questions hit me up. Just kegged today. Hit me up if you have any other questions.