Paul Fraser - Feijoa Wheat

[Paul Fraser]

Feijoa Wheat

American Wheat or Rye Beer (6 D)

Type: All Grain
Batch Size: 23 l
Boil Time: 90 mins
Fermentation: Ale, Two Stage
Equipment: 48L Pot with 45L Cooler
Efficiency: 70.00 %
Est Mash Efficiency: 76.8 %

Ingredients

Amt	Name	Type	#	%/IBU
3.00 g	Calcium Chloride (Mash 60.0 mins)	Water Agent	1	-
3.00 g	Gypsum (Calcium Sulfate) (Mash 60.0 mins)	Water Agent	2	-
2.54 kg	Gladfield Pilsner Malt (3.8 EBC)	Grain	3	40.4 %
2.54 kg	Gladfield Wheat Malt (4.2 EBC)	Grain	4	40.4 %
0.20 kg	Gladfield Medium Crystal Malt (110.0 EBC)	Grain	5	3.2 %
28.00 g	Riwaka [5.70 %] - Boil 60.0 min	Hop	6	30.5 IBUs
0.25 tsp	Koppafloc (Boil 10.0 mins)	Fining	7	-
1.0 pkg	Safale American (DCL/Fermentis #US-05) [50.28 ml]	Yeast	8	-
3.00 kg	Fruit - Kiwifruit (0.0 EBC)	Adjunct	9	15.9 %

Bitterness: 30.5 IBUs
Est Color: 14.8 EBC

Measured Original Gravity: 1.050 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 5.2%

Volumes of CO2: 2.4

Notes:

I had 3kg of feijoa pulp in the freezer. I thawed this in a large pot and mashed it up into a gloopy mess. I added 1 crushed campden tablet to kill any bugs then transferred to a glass carboy. I filled carboy up to the 2L mark with the feijoa and left for 24 hours. I then racked the wheat onto the feijoa up to the 18.5L mark to give it enough headspace for the re-ferment.

I had some wheat left over so thawed an 800g of frozen berries I happened to have(50% strawberry and 50% blackberry) and racked onto that. Amazing to see the differences between the two. Colour, clarity and flavour were so different. Enjoy the feijoa one people.

[Crusader-Rob]

If it was me, I wouldn't halve the amount, if you put 3kg into the beer first ime I'd drop it to 2kg and if it need dropping from there do it on brew #3.

If you need any, I have some ripening as well.

[Paul Fraser]

I've got 2 trees in the garden so no shortage of them for me. I thawed out 3kg and mushed it all up, but I didn't add it all. I just filled to the 2L mark so there was some left over.