Kiwiberry Wheat Ale

Source: David Campbell
Recipe added: 09/22/98
Email: david.campbell@po-box.esu.edu

This beer is very fruity and an odd orangish color in hue. The aftertaste is tart, but not quite as hoppy as I had intended. It does not hold a head well at all, but is easy going down and quite drinkable one after another. If I had it to do over, I would have added a little more hops and perhaps a pound or two less fruit.

Specifics

Recipe type: Extract
Batch Size: 5 gallons
Starting Gravity: 1.054
Finishing Gravity: 1.016
Time in Boil: 60 minutes
Primary Fermentation: 6 days
Secondary Fermentation: 13 days

Ingredients:

6 gallons drinking water
6 pounds wheat malt extract (60% wheat in blend)
1.5 ounces Hallertauer boiling hops
.5 ounces Cascade finishing hops
1 pack Wyeast German Wheat yeast (#3333)
1 tsp. Gypsum
1/2 tsp. Irish Moss
7 pounds fresh kiwifruit
3 pounds fresh raspberries

Procedure:

Prepared fruit in advance. Cut and diced 7 pounds of Kiwifruit, and placed into freezer bags. Rinsed 3 pounds of whole raspberries and placed into freezer bags. Thawed fruit out the next day, and lightly mashed it in the bags until it was a chunky pulp in consistency. Started boil in brewpot with gypsum. Added extract and boiling hops at the start of the 60 minute boil. At 45 minutes, added Irish Moss. At 55 minutes, added finishing hops. Simultaneously, I pasteurized the fruit in 2 gallons of water at 155 degrees for 30 minutes. Transferred fruit to wort at end of boil and force cooled in a bathtub of ice for 30 minutes. Poured mixture to fermenter at 72 degrees, and added yeast. Left in primary fermenter for 6 days, and racked off fruit to secondary fermenter for an additional 13 days.

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