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Cactus Jack Wheat

First attempt at brewing a wheat beer flavored with prickly pears (the fruit of the Nopales cactus).
NOTE: This ale is a much darker color than indicated by Recipator; more of a deep maroon from the color of the prickly pears.

Brewer: Sam Milligan Email: -
Beer: Cactus Jack Wheat Style: American Wheat
Type: Extract Size: 5.5 gallons
Color:
1 HCU (~2 SRM)
Bitterness: 16 IBU
OG: 1.044 FG: 1.010
Alcohol: 4.4% v/v (3.5% w/w)
Water: Filtered drinking water. Also poured hot wort onto a 10lb bag of ice in the fermenting bucket to cool it faster.
Boil: 60 minutes SG 1.098 2.5 gallons
3 lb. 3 oz. Wheat extract
3 lb. Honey
1oz of Irish Moss last 10 minutes of boil.

After boil is complete and wort is placed in fermenter, add the juice from 5lbs of prickly pears. Use ice/chilled water to bring total volume up to 5.5-6 gallons.
Hops: 1 oz. Cascade (6% AA, 60 min.)
.5 oz. Tettnanger (4.5% AA, 15 min.)
.5 oz. Tettnanger (aroma)
Yeast: Munton's Ale Yeast, rehydrated in warm water with 1oz honey.
Log: Fermented @ 72 degrees F for 7 days. Racked to secondary for 10 days. Added honey for priming and bottled.
Carbonation: 2.3 volumes Honey: 4.98 oz. for 5.5 gallons @ 72°F
Dissolve honey in a little warm water to mix easier. Let return to room temperature before adding to wort. Gently stir to evenly distribute throughout wort.
Tasting: Addition of the prickly pear cactus juice turned the wort a deep red. Initial taste before fermentation: very rich with a bit of bite from the fruit juice.
Taste at racking to secondary: excellent flavor, tasted more hoppy than the IBU would suggest, perhaps due to the prickly pear juice.

Recipe posted 10/31/12.