The Covey Restaurant and Brewery in Fort Worth makes a prickly pear wheat every year to benefit Susan G Komen breast cancer foundations. He was on one of those morning news shows a couple of years back, and told how he made it. He juiced 300 lbs of the fruit and added it to secondary. I did the math, and that translates to 5 lbs in a 5 gallon batch, which should yield about 14 ounces. If the fruit is red, you'll have a nice, pink wheat beer.
One of the bartenders at my local brew pub (Fredericksburg Brewing Company) is a homebrewer and he used 6 fruits (purchased at the local supermarket), juiced them and added them to secondary.
Save me a bottle!
