Passion: Difference between revisions
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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> | ||
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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 | ||
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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 | * 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 | ||
Latest revision as of 09:01, 14 July 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