Passion

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

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 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