Gday all I've got another curve ball for you all. I was at the fruit market on the weekend just past and was buying some fresh fruit and vegetables. anyhow I ended up picking up a bargain big box and passion fruit for $3! I've seen them for sale at my local supermarket for $1 each so now you see why I bought a whole damn box of em. Of course my thoughts straight away went to the hombrewer side of My brain and said "I can brew a beer with that". So yep that's my Brewers conundrum ATM what am I going to brew with all these passion fruit! I'm thinking of a passion fruit saison? I haven't brewed one yet saison that is. This has been on my list of beers to try brewing and I know they are pretty much open to the imagination of the brewer at the helm of the brew pot. I was thinking of a Pilsner base throwing in some Bittering hops to around 20 ibu and letting the yeast do its thing in my balmy 33c temperature within reasoning maybe 26c ferment? Or lower 22c? I've got probably 200 passion fruit I'm not kidding! I was thinking in weight terms of 100g or at least 100 fruit worth half at 5 mins and half pasteurised at 70c for half hour and added to fermentor at end of Primary fermentation. OG of aroun 1.046 Ibu 20 ibu Any help would be appreciated. Questions have I got the right styl to try this on? should I just go clean ale yeast, pils malt with some caramel malt for residuals sweetness? I've only got access to mangrove jacks dry saison yeast. Hops if late what would u use Galaxy for extra passion fruit? I'm thinking maybe adding 1kg wheat malt (head retention body) to 3kg Pilsner malt? Or should I use pale ale malt? What's you experience when adding passion fruit to beers? Amounts? Cheers all .