02/09/2014 – Brew Day

1.25 lbs – German Pilsner Malt
1.25 lbs – Red Wheat
0.5 lbs – Cara Pils Malt
5 lbs – Wheat LME
0.75 oz – Hallertau hop pellets (60 min)
0.5 tsp – Yeast nutrient (15 min)
1 tsp – Irish Moss (15 min)
0.25 oz – Hallertau hop pellets (5 min)

Topped up fermenter to 4.75

O.G.: 1.052, 12.8 degrees Brix

Fermented with White Labs Hefeweizen Ale Yeast (WPL300) at 68 degrees F

02/11/2014 – Added Prickly Pear Extract

Poured 0.5 gal of prickly pear extract into the fermenter.  Fermentation is now well under way and will hopefully drive off less of the aroma.

The prickly pears were covered in water and boiled to extract color and flavor.  Next time a steamer-juicer will be used.

O.G.: 1.022, 5.6 degrees Brix

That means the effective O.G.: 1.049

02/23/2014 – Racked to secondary

I.G.: 1.012, 6.4 degrees Brix

03/16/2014 – Kegged

F.G.: 1.012, 7.2 degrees Brix
ABV: 4.9%