Weissbier Recipe - Mango Pineapple Hefeweizen - comp 1

Recipe Info

Recipe Image

Mango Pineapple Hefeweizen - comp 1

by on
All Grain
5 Gallon(s)
6.5 Gallon(s)
60 min
75%
original recipe with slight modifications for our first competition

This recipe was cloned from Mango Pineapple Hefeweizen.

Fermentables

67% - Wheat - German
7.5
38
2
Mash
27% - Pilsner - German
3
37
2
Mash
7% - Caramel/Crystal 40 - US
0.75
34
40
Mash

Hops

Hallertau
1.3
Pellet
Boil
60 min(s)
3.9
17.1
Hallertau
0.2
Pellet
Boil
5 min(s)
3.9
0.5

Yeast

Wyeast Weihenstephan Weizen 3068
75%

Other Stuff

Calcium Chloride (CaCl2)
0.33
tsp
Mash
Calcium Sulfate (CaSO4)m
0.16
tsp
Mash
Campden Tablet
0.25
each
Mash
Lactic Acid
1
tsp
Mash
Calcium Chloride (CaCl2)
0.16
tsp
Mash
Calcium Sulfate (CaSO4)m
0.16
tsp
Mash
Campden Tablet
0.25
each
Mash
Lactic Acid
0.25
tsp
Mash
Irish Moss
1.5
tsp
Boil
Yeast Nutrient
1.5
tsp
Boil
Pineapple - fresh/ripe, pureed/crushed, frozen (1 day)
2
lb
Boil
Mango - fresh/ripe, cubbed, frozen (1 day)
2
lb
Secondary
Pineapple - fresh/ripe, cut, frozen (1 day)
2
lb
Secondary
Honey - Priming Sugar
7.8
oz
Bottle

Mash Steps

Strike Temp - 4 gallons
Infusion
155
0 min
mash with 4 gallons at 145 for 60 mins, briefly stirring every 30 minutes (3 gallons wort)
Infusion
145
60 min
Strike Temp - 4 gallons
Infusion
155
0 min
sparge with 4 gallons, adding a gallon at a time until reaching 6.5 gallons
Infusion
145
10 min

Special Instructions

1.
start yeast packet at least 6 hours before pitching
2.
Tap Water Report (2018): Ca 2 (23) Mg 2 (7) Na (18.6) Cl- (31.9) SO4-2 (22.3) HCO3- (56)
3.
Target Water Profile: Ca 2 (16) Mg 2 (10) Na (0) Cl- (17) SO4-2 (17) HCO3- (49)
4.
to reach target water profile, use 25% distilled water with 75% tab water (based on 2018 water report)
5.
water additives: first set in Mash water
6.
strike water 155 degrees, with mashing in at 145 degrees
7.
mash in for 60 minutes at 145 degrees (4 gallons), adding water one gallon at a time at 155 degrees to bring the temperature up to the 145 degrees
8.
water additives: second set in Sparge water
9.
sparge with 155 degree water (4 gallons), starting with 2 gallons and adding water at 155 degrees one gallon at a time until the full boil volume is 6-6.5 gallons
10.
bring wort to a rolling boil
11.
add hops according to schedule.
12.
15 minutes left in boil, add irish moss and yeast nutrient, and submerge wort chiller to sterlize
13.
add pureed/crushed pineapple to last 5 minutes of the boil.
14.
chill wort as quickly as possible to fermentation temperature (68 degrees, optimal temp 64-75 degrees F)
15.
transfer wort to primary fermenter. DO NOT strain the wort into the primary fermenter
16.
take Original Gravity reading
17.
aerate the wort, after chilling and before pitching the yeast, for 15 minutes
18.
pitch prepared yeast (see package for instructions).
19.
primary fermentation 10-14 days
20.
add pineapple and mango chunks to secondary
21.
rack to secondary. Transfer some of the yeast cake from the primary to the secondary. Secondary fermentation 8-10 days
22.
bottle/keg after bubbling has stopped for at least 2 days (about 4 weeks total fermentation)
23.
take Final Gravity reading
24.
rack to keg, using a hop bag on the end of the hose to catch any large fruit pieces
25.
dissolve honey in 8 oz water boiling water, add directly to keg
26.
OG: 1.054
27.
FG: 1.010

Tasting Notes (0)

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Recipe Facts

Mango Pineapple Hefeweizen - comp 1
Weissbier
  • 5.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.063 OG
  • 1.016 FG
  • 17.6 IBU (tinseth) Bitterness
  • 0.28 BG:GU
  • 7.4° SRM Color
  • 75% Efficiency
  • 6.1% ABV Alcohol
  • 214 per 12oz Calories
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