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Passionfruit Sour

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Passionfruit Sour

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5 Star Rating  5.0 stars based on 1 votes

Beer Style: Fruit and Vegetable, Specialty 
Recipe Type: all-grain
Yield: 5 gallons


The following recipe is shared with permission by Mutantis Brewery & Bottle Shop and is subject to a Creative Commons Attribution 4.0 License. Home brewers and commercial breweries alike are free to use and distribute this recipe for any purpose, provided you attribute them to Mutantis Brewery & Bottle Shop and/or Jason Yerger.


  • Biscuit 4L Rice Malt 3 lbs 4 oz
  • Vienna Millet Malt 3 lbs 4 oz
  • Mt. Hood Hops 0.13 oz
  • Unmalted Millet 1 oz
  • Yeastex 61 Nutrient 2 grams
  • Irish Moss 1/4 tsp
  • Fermentis BE134
  • Lallemand WildBrew Sour Pitch
  • Aseptic passionfruit puree 22 oz

Additional Instructions

Primary Ferment: 65 degrees F for 3 weeks

Beer Profile

Original Gravity: 1.040
Final Gravity: 1.010
Alcohol by Vol: 3.9%
Color SRM: 0.0
Bitterness IBU: 8.0
Recipe Type: all-grain
Yield: 5.0 Gallons
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Clean and sanitize your work area and equipment using a cleaner and sanitizer specifically for brewing.

Perform rising step mash - 1st rest 125F @ 20 min; 2nd rest 175F @ 60 min. All enzymes added at start of mash; Ceremix Flex 4.8 ml; Ondea Pro 8.6 ml; Termamyl 8.6 ml.

“Fly sparge” by gently sprinkling water from the hot liquid tank while matching flow rates of the mash tun and hot liquor tank.

Boil wort for 5 minutes, then add lactic acid to drop pH to 4.3. Cool wort to 105 degrees F and pitch Lallemand WildBrew Sour Pitch. Maintain temp in 95-105 degree range for 2-3 days, until pH reaches 3.2 at most. Then proceed to boil.

Mt. Hood Hops 0.13 oz 30 min
Unmalted Millet 1 oz From 30 to 15 min, then remove
Yeastex 61 Nutrient 2 grams 10 min
Irish Moss 1/4 tsp 10 min
Yeast: Fermentis BE134

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