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Novice Homebrewer: Batch #4 Kiwit Man

The Ingredients for Kiwit Man

I’ve become a little more adventurous with each homebrew attempt, and am looking into the ingredients and determining what I can modify to make the beer mine and not just a standard recipe. While I feel this may come around to haunt me at some point, it is certainly a learning experience each time. I get to determine how adjusting quantities of hops, types of hops, and additions of fruits can affect the outcome of the brew. While I am still working on extract recipes, I can see that in the future I will be experimenting with the malts as well.

For my fourth batch, I again decided to base my recipe off of one located in Sam Calagione’s “Extreme Brewing.” The recipe in question is Kiwit, a wit that is brewed with fresh kiwis. Seeing how trendy mangoes are currently in the beer world, I decided that my recipe was going to include them, but not in place of the kiwis- my attempt was going to include both fruits. From the ingredients, I arrived at the name, Kiwit Man. With this additional sweet fruit, I figured that I was going to have to use an additional hop to help balance out the flavor in the beer. While at Mr. Steve’s Homebrew and Wine Supplies in Camp Hill, I decided on the addition of Chinook hops, a personal favorite. For anyone wants to replicate this beer after reading the review (to come at a later date), my recipe was as follows:

  • 5 gal water

    The Boil of Batch 4

  • 1/2 lb Torrified wheat grain
  • 1/2 lb 6-row pale malt
  • 2 tsp gypsum
  • 6 lb dry wheat-barley malt extract (65 mins)
  • 1 oz Tettnanger hop pellets (60 mins)
  • 1 oz Chinook hop pellets (60 mins)
  • 1/2 oz Willamette hop pellets (10 mins)
  • 1/2 oz crushed coriander (10 m mins)
  • 1 tsp Irish moss (10 mins)
  • 5 lb fresh, cubed kiwi (end of boil)
  • Wyeast 3463 Forbidden Fruit yeast
  • 3 lb fresh, cubed mangoes (1 week into fermentation in secondary)
  • 2 lb fresh, cubed kiwis (1 week into fermentation in secondary)

 

Cubing kiwis!

With this recipe, I learned a valuable lesson about dry malt extract. I purchased seven pounds of it, knowing that the recipe called for 6.6 pounds of liquid malt extract. Thankfully, just before I added the malt, I researched the difference between liquid and dry malt extract. I found that if the recipe calls for liquid malt extract, you should use approximately 80% of that in dry malt extract. Not wanting to waste any of the two 3-pound bags that I bought, I used the full six pounds of extract, saving the extra pound for another brew in the future.

The original recipe called for a starting gravity of 1.052, and with my added malt extract I hit 1.060. The target final gravity and ABV is 1.014 and 5%, respectively, though I expect that the ABV will be higher given the higher starting gravity. I’m also wondering if the final gravity will go lower, since I am adding additional sugars in the secondary. When I transferred the beer into the secondary, the gravity was already at 1.014, the same as the target final gravity. Some fermentation has happened in the secondary since the transfer, so this may be playing into my expectations.

When transferring the beer and measuring the gravity, I also took a sample taste from the graduated cylinder. I believe this is going to be my best beer yet, even though the taste test didn’t include any of the anticipated mango flavors that I added. As I started above, I love experimenting with the beer and determining the outcomes when I adjust little things. This beer will feel more like my own than my other recipes, as it has included more tinkering and experimentation that any other one that I have brewed yet.

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Written by Jeff Kupko

Jeff is a traffic engineer that loves his beer, and especially loves trying new beer. As a student at the University of Pittsburgh, Yuengling was a staple and the beginnings of liking something better than fizzy yellow water. This has evolved into an entire hobby, with Jeff keeping a blog of all of the beers he tries. Vacations most certainly involve at least one brewery or bottle shop visit to gather a region’s coveted fruits. Now, Jeff has ventured into homebrewing, and there is probably no saving him from being engulfed entirely by beer. While Imperial Stouts and IPAs rank highest in Jeff’s eyes, sours are sneaking up on those styles, and Jeff loves to try all different styles. Find Jeff Kupko on Google Plus

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