Kiwi Wheat Beer Recipe

Get ready to embark on a flavorful brewing adventure with our Kiwi Wheat Beer recipe. Inspired by the vibrant flavors of New Zealand, this unique twist on a witbier combines the refreshing citrus notes of kiwi fruit with a complex blend of malt and hops. Discover the satisfaction of crafting your own batch of this intriguing brew that showcases the unexpected and delicious fusion of flavors.

Kiwi Wheat Beer

The kiwi fruit in this New Zealand-style witbier lends citrus notes to the brew and gives it a striking twist. The complex fruit flavours are unusual yet satisfying
Prep Time1 hour
Cook Time1 hour 15 minutes
To Ferment28 days
Course: Beer
Cuisine: Mixed Styles
Keyword: Kiwi Wheat Beer
Servings: 40 Pints
Calories: 150kcal
Author: Dan Smullen

Equipment

  • 1 Brew kettle
  • 1 Mash tun
  • 1 Fermentation vessel (e.g., glass carboy or plastic bucket)
  • 1 Airlock
  • 1 Immersion chiller or other cooling method
  • 1 Brewing thermometer
  • 1 Hydrometer or refractometer
  • 1 Racking cane or auto-siphon
  • 1 Tubing
  • 1 Sanitization solution
  • 1 Stirring spoon or paddle
  • 1 Measuring cups and spoons
  • 1 Grain bag or mesh strainer
  • 1 Bottle capper or kegging system
  • 1 Bottles or kegs for packaging
  • 1 Bottle brush or keg cleaning brush
  • 1 Airlock brush
  • 1 Heating source (e.g., stove or burner)
  • 1 Brewing software or calculator (optional, for recipe adjustments and calculations)

Ingredients

For the Mash – Liquor 13.75 Litres (24¼ Pints) – Mash Time 1 hr – Temperature 65°c/149 °F

  • 6.10 lb Lager malt Quantity 3kg
  • 51.2 lb Wheat malt Quantity 2.5kg

For the Boil – 27 Litres (47½ Pints) – Boil Time 1 hr – 10 mins

  • 1 oz (Hops) Challenger 7% When to add – At start of boil (IBU 22.4)
  • oz (Hops) Styrian Golding Celeia 5.5% When to add – At turn off (IBU 0.0)
  • tsp Protofloc  Other – When to add – For last 15 mins of boil
  • oz Coriander seeds, crushed Other – When to add – For last 5 mins of boil

To Ferment – 22°C (72°F) – Conditioning 4 weeks at 12°C (54°F)

  • 1 White Labs WLP729 Sweet Mead Yeast
  • 3.3 lb (Hops) Kiwi fruit, peeled and chopped (Hops) – When to add – After 4 days leave for about 1 week

Instructions

Mash:

  • Heat 13.75 liters (24¼ pints) of water to a temperature of 65°C (149°F).
  • Add 6.10 pounds (3 kilograms) of Lager malt and 51.2 pounds (2.5 kilograms) of Wheat malt to the water.
  • Allow the mash to rest for 1 hour at the same temperature.

Boil:

  • Transfer the mash to a brew kettle with a liquid volume of 27 liters (47½ pints).
  • Bring the liquid to a boil and maintain it for 1 hour and 10 minutes.
  • Add 1 ounce of Challenger hops at the start of the boil and boil for the entire duration (this will contribute to the beer's bitterness).
  • After 1 hour of boiling, turn off the heat.
  • Add ⅔ ounce of Styrian Golding Celeia hops and let them steep in the hot wort for the remaining time. This will add aroma without increasing bitterness.
  • Add 1 Protofloc tablet for the last 15 minutes of the boil. This will help with the beer's clarity.
  • Crush 1 ounce of coriander seeds and add them for the last 5 minutes of the boil, which will impart a spicy flavor to the beer.

Fermentation:

  • Transfer the boiled wort to a fermentation vessel and cool it to a temperature of 22°C (72°F).
  • Pitch 1 White Labs WLP729 Sweet Mead Yeast into the fermentation vessel.
  • Seal the vessel with an airlock and let it ferment for 4 days.
  • After 4 days, add 3.3 pounds of peeled and chopped kiwi fruit to the fermenter.
  • Leave the kiwi fruit in the fermenter for about 1 week.

Conditioning:

  • After the week of fermentation with the kiwi fruit, transfer the beer to a secondary vessel or individual bottles.
  • Condition the beer at a temperature of 12°C (54°F) for 4 weeks. This will allow the flavors to develop and the beer to mature.
  • After the conditioning period, the beer should be ready to drink.
Makes 🍻Ready to Drink 🍺Estimated ABVBitterness RatingColor Rating
23 Litres (40 Pints)6 Weeks5.5%22.4 IBU7.7 EBC

Unique Flavor Fusion

Experience the unexpected with our Kiwi Wheat Beer recipe. This New Zealand-style witbier introduces the bright and zesty essence of kiwi fruit, harmonizing it with a carefully balanced blend of lager and wheat malt.

Captivating Aromas and Tastes

A touch of coriander adds a delightful spiciness, while the fermentation process yields a satisfyingly crisp and refreshing outcome. Get ready to indulge in this intriguing fusion of flavors that will captivate your taste buds.

Unleash Your Brewing Creativity

Crafting your own batch of Kiwi Wheat Beer allows you to unleash your brewing creativity. Experiment with the combination of ingredients and brewing techniques to make a truly unique and delicious brew.

Impress Your Friends and Family

Serve this captivating brew at your next gathering and impress your friends and family with its distinctive taste and refreshing character. The citrusy kick of kiwi fruit combined with the complexity of malt and hops will leave everyone wanting more.

FAQ on Making this Kiwi Wheat Beer Recipe

How long does it take to prepare and cook the Kiwi Wheat Beer?

The preparation and cooking time for the Kiwi Wheat Beer recipe is approximately 2 hours and 25 minutes.

What are the main ingredients required for this recipe?

The main ingredients for the Kiwi Wheat Beer recipe include lager malt, wheat malt, hops (Challenger and Styrian Golding Celeia), coriander seeds, kiwi fruit, and a specific yeast strain (White Labs WLP729).

What is the fermentation time for the Kiwi Wheat Beer?

The main ingredients for the Kiwi Wheat Beer recipe include lager malt, wheat malt, hops (Challenger and Styrian Golding Celeia), coriander seeds, kiwi fruit, and a specific yeast strain (White Labs WLP729).

What temperature should the mash be maintained at?

The mash should be maintained at a temperature of 65°C (149°F) during the one-hour mash time.

When should the hops be added during the boil?

The Challenger hops should be added at the start of the boil and boiled for the entire duration. The Styrian Golding Celeia hops should be added at the turn off, allowing them to steep in the hot wort.

What is the recommended yeast for this recipe?

The recommended yeast for the Kiwi Wheat Beer is the White Labs WLP729 Sweet Mead Yeast.

How long should the beer condition after fermentation?

After fermentation, the Kiwi Wheat Beer should be conditioned for 4 weeks at a temperature of 12°C (54°F).

What is the estimated ABV (alcohol by volume) of the Kiwi Wheat Beer?

The estimated ABV of the Kiwi Wheat Beer is 5.5%.

What is the bitterness rating (IBU) of the beer?

The Kiwi Wheat Beer has a bitterness rating (IBU) of 22.4.

What is the color rating (EBC) of the Kiwi Wheat Beer?

The color rating (EBC) of the Kiwi Wheat Beer is 7.7.

Can the Kiwi Wheat Beer recipe be modified to accommodate different fruit flavors?

Yes, the recipe can be modified by replacing the kiwi fruit with other fruits to create different fruit-infused variations of the beer.

Are there any recommended food pairings for the Kiwi Wheat Beer?

The Kiwi Wheat Beer pairs well with light dishes such as seafood salads, grilled chicken, or fresh fruit desserts.

Can different varieties of hops be used to modify the bitterness and aroma of the beer?

Yes, different hop varieties can be used to customize the bitterness and aroma profile of the beer, allowing for experimentation and personalization.

What is the expected clarity of the final beer after conditioning?

The Kiwi Wheat Beer is expected to have good clarity after conditioning, thanks to the addition of Protofloc tablet during the boil and proper fermentation and conditioning techniques.

How should the kiwi fruit be prepared and added to the fermenter?

The kiwi fruit should be peeled and chopped before adding it to the fermenter. After four days of fermentation, the chopped kiwi fruit can be introduced to infuse its flavors into the beer for approximately one week before proceeding with the conditioning phase.

Dan Smullen Beer is my life profile

Hi, I'm Dan, founder of BeerIsMyLife. I've been an avid homebrewer for over ten years, and beer is my true passion. I've traveled all over the world, visiting breweries, tasting beer, as well as making my own batches. I set up this blog to share that experience with you.

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