Kiwi belgian white

[hopshead]

In the September 2006 byo there is an article where Sam Calagione gives recipes for several beers out of his extrem brewing book. There is one recipe that I would like to make and I want to know if anyone here has tried this. The kiwi belgian white beer recipe uses a mix of steeping grains and extract. I would like to make this an all grain recipe but I am not sure exactly how to do it. Can anyone help? Here is the recipe:
0.5 lb torrified wheat
0.5 lb 6 row pale malt
heat this grains in 4.5 gallsons of water (in steeping bag) until you reach 170F.

Add 6.6 lbs of liquid wheat barley malt extract.
Hop additions are:
1 oz Tettnanger (60 min.)
0.5 oz Williamette (10 min.)
then,
0.5 oz Crushed corriander (10 min.)
Irish moss (10 min.)
At flame out add 4 lbs of fresh kiwi fruit, peeled and cubed (1/2 inch cubes).

After chilling and putting wort into carboy with the fruit, add white labs belgian wit ale yeast (WLP400 or 410). Fermentation should take longer with this beer maybe 15 to 20 days. When kiwis rise to top of carboy and almost white in color they have been stripped of sugars.

Well that is it in a nutshell. I need help getting an all grain version of this receipe. Also, has anyone made this?

[Thirsty Boy]

Hey Hopshead.

Sorry but I haven't made the recipe (actually I think it sounds awful) but I hav shoved the details into promash and converted to an AG recipe for you.

I assumed that the suggested Liquid extract was Breiss Weizen, and that Breiss Weizen was 60% Wheat and 40% Barley malt extract.

I absorbed the 6 row into the pale malt component, but I left the torrified wheat in there because the unmalted wheat adds a seperate character of its own.

I also shoved in a pound of rice hulls so that it might actually come out of your mashtun.

Mash schedule is as per B3's Witbier recipe

and I'll leave fermentation up to you.

good luck. Thirsty.

Kiwi Belgian White

A ProMash Recipe Report

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

16-A Belgian & French Ale, Witbier

Min OG: 1.044 Max OG: 1.052
Min IBU: 10 Max IBU: 20
Min Clr: 4 Max Clr: 8 Color in EBC

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

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 11.00
Anticipated OG: 1.052 Plato: 12.828
Anticipated EBC: 7.4
Anticipated IBU: 22.2
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes

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

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 5.88 Gal
Pre-Boil Gravity: 1.044 SG 10.98 Plato


Color Formula Used: Morey
Hop IBU Formula Used: Rager


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
52.3 5.75 lbs. Wheat Malt America 1.038 4
34.1 3.75 lbs. Pale Malt(2-row) America 1.036 4
9.1 1.00 lbs. Rice Hulls 0.000 0
4.5 0.50 lbs. Torrified Wheat Australia 1.034 4

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Tettnanger Whole 4.50 20.0 60 min.
0.50 oz. Willamette Whole 5.00 2.2 10 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
1800.00 gm Kiwi Fruit Fruit 15 Days(fermenter)
14.00 gm Corriander Seed Spice 10 Min.(boil)
1.00 gm Irish Moss Fining 10 Min.(boil)


Yeast
-----

White Labs WLP400 Belgian Wit Ale


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

Mash Type: Single Step

Grain Lbs: 11.00
Water Qts: 15.80 - Before Additional Infusions
Water Gal: 3.95 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.44 - Before Additional Infusions

Saccharification Rest Temp : 154 Time: 60
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 0 Time: 0


Total Mash Volume Gal: 4.83 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.