#69 La Nina Passionfruit Sour
All Grain Recipe
Submitted By: dgrim24 (Shared)
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Brewer: Dougal | |
Batch Size: 6.60 gal | Style: Catharina Sour ( X.4) |
Boil Size: 8.59 gal | Style Guide: BJCP 2021 |
Color: 4.7 SRM | Equipment: 01_GBH BIAB - 15gal Ss Kettle |
Bitterness: 8.8 IBUs | Boil Time: 60 min |
Est OG: 1.043 (10.6° P) | Mash Profile: BIAB, Light Body |
Est FG: 1.007 SG (1.7° P) | Fermentation: 01_GBH Ale Fermentation |
ABV: 4.7% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
9.35 gal |
Brisbane Tap |
Water |
1 |
5.50 ml |
Lactic Acid (Mash 60 min) |
Misc |
2 |
3.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
3 |
0.35 g |
Potassium Metabisulfite (Mash 0 min) |
Misc |
4 |
6 lbs 2.77 oz |
ATLAS Latrobe (Voyager Craft Malt) (2.0 SRM) |
Grain |
5 |
2 lbs 10.33 oz |
WINTER WHEAT Janz (Voyager Craft Malt) (2.5 SRM) |
Grain |
6 |
1 lbs 1.64 oz |
Rolled / Flaked Wheat (Blue Lake) (1.6 SRM) |
Grain |
7 |
8.82 oz |
Chit Malt (Latrobe) (Voyager) (1.3 SRM) |
Grain |
8 |
0.35 oz |
Hallertau Magnum [10.0%] - Boil 30 min |
Hops |
9 |
1.00 |
Whirlfloc Tablet (Boil 10 min) |
Misc |
10 |
1.00 tsp |
Yeast Nutrient (Boil 10 min) |
Misc |
11 |
1 lbs 12.22 oz |
Passionfruit Pulp [Primary] (4.0 SRM) |
Fruit |
12 |
1.0 pkgs |
Wildbrew Philly Sour (Lallemand #- ) |
Yeast |
13 |
2 lbs 10.33 oz |
Passionfruit Pulp [Secondary] (4.0 SRM) |
Fruit |
14 |
Notes
Full volume Brew-in-a-Bag, single infusion (light body @ 65C), no sparge or mash-out.
Brisbane Tap water through carbon filter and treated with Potassioum Metabisulphite @ 0.01g/L (KMeta or Campden Tab) to remove chlorine/chloramine. Gypsum added to achieve 1.5 to 1 Choride to Sulphate ratio as per BABBs water report. Lactic Acid 88% added to lower mash Ph to approx 5.2 (calculated, not measured).
"No-Chill" cubed after 30 whirlpool to settle trub and cooled to 28C.
12/1//24: single packet of LalBrew Wildbrew Philly Sour pitched @ 28C (possibly should have been 2 packets???)
13/1/24: 7Bx - 1.037 @ 28.5C
- First part of passionfruit pulp (800g) added approx 12hrs after pitch. Added frozen into a sanitised grain bag suspended in the top of the fermenter.
16/1/24 : 5Bx - 1.006 @ 29C
- Second part of passionfruit pulp (1200g) added to bag. Wort still actively fermenting. CO2 fed into partially open fermenter. All exposed sides sanitised with Starsan spray.
17/1/24 : 5oBx -1.006 - cold crash started. Grain bag with passionfruit pulled up inside the fermenter as much as possible... CO2 fed into partially open fermenter. All exposed sides sanitised with Starsan spray.
Measured SG: 1.042
Est SG incl fruit : 1.044
FG: 1.009
Est ABV: 4.6%
This Recipe Has Not Been Rated