#69 La Nina Passionfruit Sour

All Grain Recipe

Submitted By: dgrim24 (Shared)
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Brewer: Dougal
Batch Size: 6.60 galStyle: Catharina Sour ( X.4)
Boil Size: 8.59 galStyle Guide: BJCP 2021
Color: 4.7 SRMEquipment: 01_GBH BIAB - 15gal Ss Kettle
Bitterness: 8.8 IBUsBoil 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%

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