Weizen/Weissbier Recipe - Mango Pineapple Hefeweizen - comp 1

Recipe Info

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Mango Pineapple Hefeweizen - comp 1

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All Grain
5 Gallon(s)
6.5 Gallon(s)
60 min
75%
Comments  Brew Sessions (0)
original recipe with slight modifications for our first competition

This recipe was cloned from Mango Pineapple Hefeweizen.

Fermentables

% lb fermentable ppg   L   usage  
67% 7.5 Wheat - German 38
Mash
27% 3 Pilsner - German 37
Mash
7% 0.75 Caramel/Crystal 40 - US 34
40°
Mash
11.25 lb

Hops

oz variety type usage time AA   IBU  
1.3 Hallertau Pellet Boil 60 minutes 3.9 17.1
0.2 Hallertau Pellet Boil 5 minutes 3.9 0.5
1.5 oz IBUs calculated using the Tinseth formula

Yeast

name attenuation  
Wyeast Weihenstephan Weizen 3068 75%
 

Other Stuff

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

Mash Steps

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

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

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Recipe Facts

Mango Pineapple Hefeweizen - comp 1
Weizen/Weissbier
5.00 Gallons Liters
6.50 Gallons Liters  @  60  min
1.063
1.016
7.4° SRM
75%
17.6 IBU (tinseth)
0.28
6.1% ABV
214 per 12oz
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