Passion

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Passion with the 2nd place rosette it won at LAB Open in May 2024

By Jacques Marais

Recipe is part of Recipe Index

BJCP 2021 Style 29A Fruit Beer

It was supposed to be a pastry sour with a lot of body and a sort of sweet/sour taste. My 3rd attempt. It seems that even 1kg of lactose isn’t enough for sweetness, but the resulting beer was still good as a straight sour. Adjust the amount of dextrose for more or less sourness from the Philly strain. One could also mash lower with no added dextrose.

I didn’t get that much vanilla aroma though and in hindsight I’d rather add it after primary fermentation to avoid the aroma bubbling out.

Surprisingly this beer matures well and best after 6 months.

Awards

LAB Open 2024 (Hammerton Brewery, London, 19/5/2024)

2nd - Fruit, Spice, Wood Aged and Smoked

Measures

  • IBU 15
  • ABV 6.7%
  • OG 1.065
  • FG 1.016
  • EBC 12, but yellow

Ingredients

Malt / Sugar

  • 4.5kg Pils
  • 0.5kg Munich
  • 0.14kg dextrose
  • 1.0kg lactose

Note: Also include the 0.66kg sugar from the purée listed below when calculating your OG for ABV calculations, but this won't be the SG when pitching yeast.

Water

  • Ca 72, Mg 4, Na 12, SO4 50, Cl 120, HCO3 0

Hops

  • Harlequin (10.0% aa) 45g at 10min

Other Ingredients

  • 6 vanilla pods cut open
  • 3kg Passion fruit purée (contains 0.66kg sugar). The Funkin Pro purée is a must here as other purées tend to have a lot more sugar and less fruit.

Yeast

  • Philly sour: 2 packs
  • Belgian crossmyloof (added after 4 days)

Process

Mash

  • Mash at 70C for 60min
  • Then 72C for 30min

Boil

  • Boil for 1 hour
  • Add the lactose and dextrose at 10 minutes left in the boil.

Fermentation

  • Cool the wort to 23C and pitch the Philly sour.
  • Hold there for 4 days to sour then add:
  • * The other yeast (this is just what I had available)
  • * Vanilla pods
  • * The purée straight from the sacks.
  • Leave for another 10 days for the primary fermentation at 20C, then cold crash for 4 days to get the purée to settle and bottle.

Bottling and Serving

  • Carbonate to 2.7 vol CO2