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The Lachancea yeast strain provides soft acidity to help show off the fruit without having to fuss with kettle-souring. The use of puree here is likewise meant to be nice and easy—though there is no substiture for good, fresh passion fruit if you can source it. Meanwhile, a few late-boil Mosaic hops further support the tropical notes without dominating.
For more tips and perspective, see Let Fruit Beer Be Fruit Beer.
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.046
FG: 1.008
IBUs: 12
ABV: 5%
MALT/GRAIN BILL
3.5 lb (1.6 kg) German pilsner
3.5 lb (1.6 kg) white wheat malt
8 oz (227 g) rice hulls
HOPS & ADDITIONS SCHEDULE
0.3 oz (9 g) Mosaic at 30 minutes [12 IBUs]
1 oz (28 g) Mosaic at flameout
6.1 lb (2.8 kg) Oregon Fruit passion-fruit puree
YEAST
Lallemand WildBrew Philly Sour
DIRECTIONS
Mill the grains and mash at 148°F (64°C) for 60 minutes. Recirculate until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort—or more, depending on your evaporation rate. Boil for 60 minutes, adding hops according to the schedule. After the boil, chill the wort to about 68°F (20°C). Aerate the wort and pitch the yeast. Ferment at 70–75°F (21–24°C) for 2 weeks. Once gravity has stabilized, add the fruit puree and ferment another 7 days. Then crash, package, and carbonate.
BREWER’S NOTES
Want to dry hop with Citra and give that passion fruit some more oomph? Do it. Want to use a different fruit altogether? Go for it. Options abound.