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.
To see other winning homebrew recipes from the 2019 National Homebrew Competition, visit our archive of National Homebrew Competition winners.
Tarty Passions Berliner Weisse | Fruit Beer
- 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
- Original Gravity: 1.033
- Final Gravity: 1.007
- ABV: 3.4%
- IBU: 8
- SRM: 3.5
- Efficiency: 70
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.