crunner
Member
- Joined
- Sep 8, 2014
- Messages
- 5
- Reaction score
- 0
- Recipe Type
- All Grain
- Yeast
- SafBrew Wheat (DCL/Fermentis #WB-06) 1 pkg, rehydrated
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.045
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 60
- IBU
- 10
- Color
- Light Gold
- Primary Fermentation (# of Days & Temp)
- 5 days @ 68 F
- Secondary Fermentation (# of Days & Temp)
- 14 days @ 62 F
- Tasting Notes
- Tangy wheat beer with a hint of Passionfruit
Passionfruit Wheat
This is a basic recipe I developed to utilize a new class of brewing addition: freeze-dried fruit and herb powders. The great thing about freeze drying is that the powder has a long shelf life, intensely flavored and is naturally sterile, and as such can be added post-boil. This particular product has no additives or preservatives and is very lightweight to ship. In the example below Ive added it to the primary. Products can be sourced from Purely Artisan Foods who is an exclusive distributor of this brand in North America. These products are NON-GMO and contain no artificial colors or binders. Purely Artisan Foods offers several different flavors in their online store and have multiple package discounts and free shipping in the USA.
The recipe below is for Passionfruit powder in a wheat base, but Ive had similar success with the raspberry and plum powders, though the plum in particular results in a cloudy beer that is better filtered.
The overall notes imparted by the powders are (obviously) the fruit characteristics, along with a distinct tart/sourness. You definitely want some residual malty sweetness to stand up to the tartness; you might even want to raise the mash temp to 153 F if youre looking for a sweeter fruit beer. The hop schedule is light because you dont want the bitterness to drown out the fruit notes, and that tart/sourness is going to be the primary counter to residual sugars.
The resulting brew is refreshing with clear fruit notes on the nose and in the mouth, but its not overpowering. Tasty stuff for a hot summer day.
Grain bill:
5 lbs Pale Malt
4 lbs White Wheat Malt
Hops:
0.20 oz Perle (9.00%) - Boil 60 minutes
0.50 oz Tettnang (4.50%) - Boil 15 minutes
Other additions:
1 Pkg. (40 grams) freeze-dried Passion Fruit Powder (added to primary fermentor, see description above for source)
Mash @ 151 F for 60 minutes. Add fruit powder to primary when youre pitching the yeast. The secondary fermentation is principally to clear the beer; it takes a while for the fruit powder to fall out. Consider using Whirl-floc or another addition to the boil, and/or crash-cooling to assist with that. If youve got a filter, use it.
This is a basic recipe I developed to utilize a new class of brewing addition: freeze-dried fruit and herb powders. The great thing about freeze drying is that the powder has a long shelf life, intensely flavored and is naturally sterile, and as such can be added post-boil. This particular product has no additives or preservatives and is very lightweight to ship. In the example below Ive added it to the primary. Products can be sourced from Purely Artisan Foods who is an exclusive distributor of this brand in North America. These products are NON-GMO and contain no artificial colors or binders. Purely Artisan Foods offers several different flavors in their online store and have multiple package discounts and free shipping in the USA.
The recipe below is for Passionfruit powder in a wheat base, but Ive had similar success with the raspberry and plum powders, though the plum in particular results in a cloudy beer that is better filtered.
The overall notes imparted by the powders are (obviously) the fruit characteristics, along with a distinct tart/sourness. You definitely want some residual malty sweetness to stand up to the tartness; you might even want to raise the mash temp to 153 F if youre looking for a sweeter fruit beer. The hop schedule is light because you dont want the bitterness to drown out the fruit notes, and that tart/sourness is going to be the primary counter to residual sugars.
The resulting brew is refreshing with clear fruit notes on the nose and in the mouth, but its not overpowering. Tasty stuff for a hot summer day.
Grain bill:
5 lbs Pale Malt
4 lbs White Wheat Malt
Hops:
0.20 oz Perle (9.00%) - Boil 60 minutes
0.50 oz Tettnang (4.50%) - Boil 15 minutes
Other additions:
1 Pkg. (40 grams) freeze-dried Passion Fruit Powder (added to primary fermentor, see description above for source)
Mash @ 151 F for 60 minutes. Add fruit powder to primary when youre pitching the yeast. The secondary fermentation is principally to clear the beer; it takes a while for the fruit powder to fall out. Consider using Whirl-floc or another addition to the boil, and/or crash-cooling to assist with that. If youve got a filter, use it.