Back to SearchPassionfruit Sour
5.0 stars based on 1 votes
Beer Style: Fruit and Vegetable, Specialty
Recipe Type: all-grain
Yield: 5 gallons
Description:
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.
https://mutantis.beer/wp-content/uploads/2021/02/Passionfruit-Sour-1.pdf
Ingredients:
- 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 weeksBeer Profile
Original Gravity: 1.040Final Gravity: 1.010
Alcohol by Vol: 3.9%
Color SRM: 0.0
Bitterness IBU: 8.0
Recipe Type: all-grain
Yield: 5.0 Gallons
Procedure:
PREPARATION:
Clean and sanitize your work area and equipment using a cleaner and sanitizer specifically for brewing.
MASH INSTRUCTIONS:
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.
SPARGE INSTRUCTIONS:
“Fly sparge” by gently sprinkling water from the hot liquid tank while matching flow rates of the mash tun and hot liquor tank.
SOURING INSTRUCTIONS:
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.
BOIL INSTRUCTIONS:
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