Beer in a Box (Fruit Beer)

[JoeHPhil]

All, Here is the recipe I was looking to do this week. Loosely based on a Wit, I am doing a 10g batch and adding Blueberry to one fermenter and Apricot to the other.

Oregon fruit was simply too expensive for this so I am going with the flavoring but might add frozen fruit (particularly BlueBerries) to the fermenter if I get excited.

Question:
I've only made Wheat as an extract before, anything pecial I should do with it or the flaked wheat in the mash? I assume just be sure the rice hulls are mixed thoroughly and put it all in the mashtun...

Other thoughts?

Joe's Spring Ale

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

20-A Fruit Beer, Fruit Beer

Min OG: 1.030 Max OG: 1.120
Min IBU: 12 Max IBU: 50
Min Clr: 2 Max Clr: 70 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 20.50
Anticipated OG: 1.054 Plato: 13.39
Anticipated SRM: 4.2
Anticipated IBU: 17.0
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 14.19 Gal
Pre-Boil Gravity: 1.042 SG 10.48 Plato



Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
48.8 10.00 lbs. Pale Malt(2-row) America 1.036 2
34.1 7.00 lbs. Wheat Malt America 1.038 2
14.6 3.00 lbs. Flaked Soft White Wheat America 1.034 2
2.4 0.50 lbs. Aromatic Malt Belgium 1.036 25

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.50 oz. Willamette Whole 4.90 15.1 70 min.
0.50 oz. Willamette Whole 4.90 1.3 15 min.
0.25 oz. Cascade Whole 6.90 0.6 5 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
1.00 Lbs Oat/ Rice Hulls Other 90 Min.(mash)
1.00 Tsp Corriander Seed Spice 15 Min.(boil)
0.75 Oz Cuacao Orange Peel Fruit 15 Min.(boil)
1.00 Tsp Corriander Seed Spice 1 Min.(boil)
0.50 Oz Cuacao Orange Peel Fruit 1 Min.(boil)

After Fermentation:
Add 4oz Blueberry Flavoring to one 5g fermenter
Add 4oz Apricot Flavoring to the other
May add Frozen Fruit to either/both

Yeast
-----

WYeast 3944 Belgian White Beer



Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 20.50
Water Qts: 28.13 - Before Additional Infusions
Water Gal: 7.03 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.37 - Before Additional Infusions

Saccharification Rest Temp : 149 Time: 90
Mash-out Rest Temp : 168 Time: 30
Sparge Temp : 168 Time: 30


Total Mash Volume Gal: 8.67 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.



Notes
-----

No irish moss. WY 3944 takes two weeks to ferment.

Add 4oz Blueberry Flavoring to one 5g fermenter
Add 4oz Apricot Flavoring to the other
May add Frozen Fruit to either/both

[siwelwerd]

I've only made Wheat as an extract before, anything pecial I should do with it or the flaked wheat in the mash

Flaked wheat is pre-gelatinized, so you can just toss it right in.

[Kerth]

Do you still want to use Corriander and Orange? You're adding Blueberry
and Apricot.

[JoeHPhil]

I was thinking that myself - I added them last year (I did a blueberry wit as Beer in a box as well) and the beer was really good but I used only one can of Blueberry for a 5g batch and you could barely taste the blueberry.

I originally did it based on an Apricot recipe in the Brews newsletter by Ted O'

So in short, I did mean to leave those there...

[JoeHPhil]

I brewed it yesterday with a few small modifications based on quantity on hand.

It was so windy I went through an entire propane tank just trying to keep a boil. Yikes!