Tarty Passions Berliner Weisse

ABV: 3.40%

IBU: 8

SRM: 3.5

OG: 1.033

FG: 1.007

Link to article
silver medal

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.

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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.

Ingredients:

  • MALTS
  • 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

Specifications:

Yield: 5.5 US gal (20.8 L)

Original Gravity: 1.033

Final Gravity: 1.007

ABV: 3.40%

IBU: 8

SRM: 3.5

Efficiency: 70

Directions:

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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