I would just suggest you find your favorite American style wheat recipe Nate.
All you have to do is add the puree to the secondary afterward when you think it calls for it. This can be anywhere from 48 hours to one week before bottling. The amount will depend on how dominate you want the nuance of the Paw Paw to be.
Best to just experiment. Might be a disaster the first go around, could be a learning point, might be brilliant.
Here is a couple of examples (Of course I'd prefer all grain), but you get the idea how to add the paw paw to your recipe.
I have heard that you want to skin and just use the pulp only. Thoroughly freeze the pulp first to kill off any natural yeast it may contain.
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Jeanna's Paw Paw Pale Ale
5 Gal Extract w/ Steeped grains.
I lose 2 gal/hr from my keggle so I boil 7 gal. You can adjust for your system.
6# light DME
1# Crystal 60L
1# White Wheat
3/4 oz Cascade (6.3 AA)(60 min)
1/2 oz Glacier (5.8 AA) (20 min)
Irish Moss
WLP002 English Ale
7# Paw Paw pulp; Thoroughly freeze to kill off any wild yeast.
Steep grains @153 for 45 in 5 Gal. Add DME and 2 gal of water bring to boil and add Cascades. Boil 60 adding Glaciers the last 20; Irish Moss the last 15.
Cooled to 75 F and pitched straight from vial.
Fermented in Primary 2 weeks. Racked to Secondary and added Paw Paw. Racked to another secondary after 6 days.
Left it in there for another 10 days to settle out. Bottled conditioned for 2 weeks.
It was a little rich so I think I'll use less fruit next time and possibly tweak the Hop schedule. I think it would mellow well with age but my friends and family are thirsty.LOL.
OG: 1.059
FG: 1.014
ABV: 5.9 = 131 x (1.059 - 1.014)
I think I'll use 3.5# of Paw Paw next time.
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Paw Paw
10-B American Amber Ale
Size: 5.0 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 170.55 kcal per 12.0 fl oz
Original Gravity: 1.051 (1.045 - 1.060) hit 1.048
Terminal Gravity: 1.013 (1.010 - 1.015) hit 1.013
Color: 14.45 (10.0 - 17.0)
Alcohol: 5.04% (4.5% - 6.2%) hit 4.54
Bitterness: 35.0 (25.0 - 40.0)
Ingredients:
7.5 lb American 2-row
1.5 lb Crystal 60
1.0 lb White Wheat Malt
1.0 oz Cascade (6%) - added during boil, boiled 60.0 min
1.0 oz Glacier (6%) - added during boil, boiled 20.0 min
1.0 ea White Labs WLP002 English Ale (my notes show I used WLP005)
3.81 lb Paw Paw puree - added dry to secondary fermenter