Passionfruit-Mango Wildfire Wheat

Brewer: Jason Cary
Batch Size: 5.30 gal	Style: American Amber Ale (6B)
Boil Size: 6.27 gal	Style Guide: BJCP 1999
Color: 5.6 SRM	Equipment: Clawhammer 10 Gal BIAB Kettle (120v current)
Bitterness: 14.5 IBUs	Boil Time: 60 min
Est OG: 1.062 (15.3° P)	Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.013 SG (3.2° P)	Fermentation: Ale, Two Stage
ABV: 6.6%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
7.83 gal	RO Water	Water	1
2.57 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	2
0.36 g	Salt (Mash 60 min)	Misc	3
2.02 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	4
3.22 g	Calcium Chloride (Mash 60 min)	Misc	5
0.00 g	Baking Soda (Mash 60 min)	Misc	6
6 lbs	White Wheat Malt (2.4 SRM)	Grain	7
5 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	8
1 lbs	Wheat, Flaked (1.6 SRM)	Grain	9
8.00 oz	Munich Malt (9.0 SRM)	Grain	10
8.00 oz	Rice Hulls (0.0 SRM)	Adjunct	11
0.60 oz	Hallertau [5.5%] - Boil 60 min	Hops	12
0.60 oz	Cascade [6.5%] - Boil 5 min	Hops	13
1.0 pkgs	Voss Kveik Ale Yeast (Lallemand #- )	Yeast	14
1 lbs	Passion Fruit Puree [Bottling] (3.0 SRM)	Fruit	15
1 lbs 8.00 oz	Mango Puree [Bottling] (3.0 SRM)	Fruit	16

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