Belgian Kiwit
Myself and Shane brewed a Kiwi infused Belgian Wit a while back and now that the brew is bottled and ready to consume I wanted to post about the brew day. Everyone that knows my tastes in beer will be questioning my recipe choice as I am not one to drink nor actually like fruit based beers.
With that said, as I was perusing through Sam Calagione’s book “Extreme Brewing”, I came across his recipe for a “Kiwit”. A Belgian Wit with kiwi fruit added. This recipe peaked my interest and I decided to get together with Shane and brew it, and I’m glad I did! This turned out to be an excellent beer and will now be one of my regular rotations on my brewing schedule.
Here is the recipe breakdown:
.5 lb Torrified Wheat Grain
.5 lb 6 Row Pale Malt
2 Teaspoons Gypsum
6.6 lbs Wheat Malt Extract (LME) -65 minutes
1 oz. Tettnanger Hops (pellets) -60 minutes
1 oz. Williamette Hops (pellets) -10 minutes
.5 oz. Crushed Coriander -10 minutes
1 Teaspoon of Irish Moss (optional in my opinion) -10 minutes
4 lbs of fresh, peeled kiwi fruit (peeled and cubed) -end of boil
Yeast: WLP400 Belgian Wit (see hop chart for substitutes)
Starting Gravity: 1.052 Finishing Gravity: 1.014 Target ABV: 5%
Merry Christmas to all! Look forward to a brand new year for SIBT, its been a slow start but we have a lot planned for the new year!
Cheers!
Brad & Shane
Hey Brad and Shane,
I am thinking of doing a Mango IPA. I am kind of new to home brewing I just had some questions. Should I use Mango puree or chopped up mango? when should I add the Mango? Primary? Secondary? Any help would be appreciated.
Thanks in advanced for any help whatsoever.
Cheers!
D-Town
Hi Detroitmuthafer! Thanks for checking out the site, we have much more to come in 2010! You can use either one honestly but I prefer to use the real thing whenever possible. I added the kiwis to the end of the boil (flame out) to sanitize for about 5 minutes then dumped them along with the wort into the fermenter (no secondary). I’ve never brewed with Mangos before (sounds great though!!) and I honestly cannot recommend a proper amount for what I assume is a 5 gallon batch. I used 4 lbs. of kiwis in my Kiwit recipe and it worked out great. I will get Shane in on this thread and see what recommendations he might have for you.
Welcome to the world of homebrewing!
Cheers!
Brad
Thanks Brad for all the info.
Another question, I use an auto-siphon to transfer my wort into my fermenter. How would I transfer the mango into the fermenter without transferring all the trub at the bottom of the brew pot? I usually brew with a 20 quart stock pot on my stove, and yes it’s a 5 gallon batch. Just to give you more info it would be an extract with specialty grain brew.
D-Town
D-Town,
Glad to hear you are experimenting with different fruits. As for transferring to the fermenter, I am gonna assume you are using a bucket, I would just sanitize a spoon and scoop out the mangos while you are chilling. If they are anything like the kiwi they will float. If you aren’t using a bucket it will be nearly impossible to get the mangos into the carboy in a sanitary manner. If this is the case I would just pasteurize the fruit in a pot on the stove at 140 degrees for about 15 mins, then I would puree them in a blender and add to the secondary fermenter. I hope this helps more that adds to the confusion.
Please let us know if you have any further questions.
Keep on Brewin
Shane
Shane brings up a great point here, if you are indeed using a carboy, then i think puree would be best.
Cheers!
Brad
Thanks Shane and Brad,
I’ll get back to you when I actually brew this one to tell you how it went. Thanks for all the help and information.
And I’ll keep brewin
Cheers!
D-Town
Town Hall Brewery in Minneapolis does a Mango IPA and it is fantastic! Try it!