The following beer recipe is featured in the September/October 2019 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Joseph Daly of Baldwin, New York, won a silver medal in Category #24: Fruit Beer with a Berliner Weisse with Passion Fruit during the 2019 National Homebrew Competition Final Round in Providence, RI. Daly’s Berliner Weisse with Passion Fruit was chosen as the runner-up entry among 299 entries in the category.
- 4 lb. Pilsner malt (Weyermann)
- 3 lb. White Wheat (Briess)
- 0.2 lb. Acid Malt
- Additional Ingredients
- 0.27 gal. Passion Fruit Pulp (added to Secondary for 2 weeks)
- 7.5 g AU Galaxy pellets 15% a.a. @ 2nd 15 minute boil (1st boil 15 min before lacto and 15 min after kettle souring)
- Lactobacillus Blend Omega OYL-605, with 500ml starter for 24 hours, kettle soured. Once sour level achieved and after 2nd boil, cool and pitch German Ale Wyeast 1007
Yield: 5.5 US gal (20.8 L)
Original Gravity: 1.033
Final Gravity: 1.007
Single infusion mash at 150° F for 60 minutes. Target 5.3 pH. Lauter then boil for 15 minutes. Chill to 90° F and lower wort PH to 4.3 via Lactic Acid additions. Pitch Omega Lactobacillus blend, OYL-605. Once soured to 3.5PH, return wort back to kettle and boil for another 15 minutes. Chill to 65° F and pitch yeast starter. Ferment at 65° F. On day 5, allow temperature to free rise to 70° F. Just before FG reached, transfer to secondary and rack on top of Passion Fruit Puree for 2 weeks. Cold crash when fully attenuated, add gelatin for 2-3 days. Transfer to Keg, Force carbonate to 3.0 vol. CO2.
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