- Recipe Type
- All Grain
- Yeast
- Wyeast 3944 Belgian Witbier
- Yeast Starter
- Optional
- Additional Yeast or Yeast Starter
- 2 quart starter from 1 package
- Batch Size (Gallons)
- 5.0
- Original Gravity
- 1.051
- Final Gravity
- 1.013
- Boiling Time (Minutes)
- 90
- IBU
- 29
- Color
- 4
- Primary Fermentation (# of Days & Temp)
- 21 days, raise from 68 F to 72 F
- Secondary Fermentation (# of Days & Temp)
- 7 days @ 68, for fruit addition
- Tasting Notes
- Close to Avery Liliko\\'i Kepolo traditional wit spice and tartness + fresh fruit
After tasting Avery's Liliko'i Kepolo at the brewery in Boulder, CO, I decided to try to reproduce its charm for those of us who don't live in their distribution area.
The recipe started with a traditional old world Belgian Wit mash bill and was honed to offer cleaner, more tart flavors to mesh well with tropical new world hops and the luscious sweetness of ripe passionfruit.
This has been excellent after 3 test batches. Hope this allows more brewers to take advantage of late Summer seasonal flavors.
Cheers!
GRIST
4lb - Flaked Wheat
4lb - Pilsner (use your favorite)
1.1lb - Flaked Oats
0.25lb - Honey Malt
0.25lb - Munich
0.5lb - Rice Hulls
MASH - Efficiency: 75%
Protein Rest - 122 F for 15 minutes
Saccharification Rest - 154 F for 75 minutes
Mash-Out - 168 F for 10 minutes
Sparge - Batch or Fly @ 170 F
BOIL - 90 Minutes
.5oz Magnum @ 60
.5oz Hallertau Blanc @ 5
.5oz Motueka @ Whirlpool (10min prior to cooling)
PRIMARY
Ferment with Wyeast 3944 Belgian Witbier for 3 weeks, raising temperature daily from 68F to 72F (Days 1-5).
SECONDARY
Rack onto 4.5lbs Passionfruit Puree (pasteurized or preferably made fresh and treated with Campden tablets). Allow to ferment out for 7 days. Add 1oz Citra, dry-hop for 7 days.
CARB
Carb to 3.6 Volumes (7.37oz corn sugar if bottle conditioning)
Brewtoad link (use to scale up/down):
https://www.brewtoad.com/recipes/humuhumunukunukuapuaa
The recipe started with a traditional old world Belgian Wit mash bill and was honed to offer cleaner, more tart flavors to mesh well with tropical new world hops and the luscious sweetness of ripe passionfruit.
This has been excellent after 3 test batches. Hope this allows more brewers to take advantage of late Summer seasonal flavors.
Cheers!
GRIST
4lb - Flaked Wheat
4lb - Pilsner (use your favorite)
1.1lb - Flaked Oats
0.25lb - Honey Malt
0.25lb - Munich
0.5lb - Rice Hulls
MASH - Efficiency: 75%
Protein Rest - 122 F for 15 minutes
Saccharification Rest - 154 F for 75 minutes
Mash-Out - 168 F for 10 minutes
Sparge - Batch or Fly @ 170 F
BOIL - 90 Minutes
.5oz Magnum @ 60
.5oz Hallertau Blanc @ 5
.5oz Motueka @ Whirlpool (10min prior to cooling)
PRIMARY
Ferment with Wyeast 3944 Belgian Witbier for 3 weeks, raising temperature daily from 68F to 72F (Days 1-5).
SECONDARY
Rack onto 4.5lbs Passionfruit Puree (pasteurized or preferably made fresh and treated with Campden tablets). Allow to ferment out for 7 days. Add 1oz Citra, dry-hop for 7 days.
CARB
Carb to 3.6 Volumes (7.37oz corn sugar if bottle conditioning)
Brewtoad link (use to scale up/down):
https://www.brewtoad.com/recipes/humuhumunukunukuapuaa