Passion - Revision history

James Wilson: /* Fermentation */

2024-07-14T09:01:18Z

Fermentation

← Older revision		Revision as of 09:01, 14 July 2024
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	=== Fermentation ===		=== Fermentation ===
	* Cool the wort to 23C and pitch the Philly sour.		* Cool the wort to 23C and pitch the Philly sour.
	* Hold there for 4 days to sour ~~them~~ add:		* Hold there for 4 days to sour then add:
	* * The other yeast (this is just what I had available)		* * The other yeast (this is just what I had available)
	* * Vanilla pods		* * Vanilla pods

James Wilson: /* Awards */

2024-07-04T10:07:06Z

Awards

← Older revision		Revision as of 10:07, 4 July 2024
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	== Awards ==		== Awards ==
	''' LAB Open 2024'''		''' LAB Open 2024 (Hammerton Brewery, London, 19/5/2024)'''

	2nd - Fruit, Spice, Wood Aged and Smoked		2nd - Fruit, Spice, Wood Aged and Smoked

James Wilson at 10:02, 4 July 2024

2024-07-04T10:02:45Z

← Older revision		Revision as of 10:02, 4 July 2024
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			[[File:Passion_recipe_picture.jpg\|thumb\|Passion with the 2nd place rosette it won at LAB Open in May 2024]]
	<big>'''By Jacques Marais'''</big>		<big>'''By Jacques Marais'''</big>

James Wilson: /* Malt / Sugar */

2024-06-25T13:09:14Z

Malt / Sugar

← Older revision		Revision as of 13:09, 25 June 2024
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	* 1.0kg lactose		* 1.0kg lactose

	Note: Also include the 0.66kg sugar from the purée listed below.		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 ===		=== Water ===

James Wilson: /* Awards */

2024-06-25T13:08:07Z

Awards

← Older revision		Revision as of 13:08, 25 June 2024
Line 13:		Line 13:
	== Awards ==		== Awards ==
	''' LAB Open 2024'''		''' LAB Open 2024'''

	2nd - Fruit, Spice, Wood Aged and Smoked		2nd - Fruit, Spice, Wood Aged and Smoked

James Wilson: Created page with "'''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’..."

2024-06-25T13:07:55Z

Created page with "<big>'''By Jacques Marais'''</big> 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’..."

New page

<big>'''By Jacques Marais'''</big>

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'''
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.

=== 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 them 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

[[Category:Recipes]]