Passion Fruit Catharina

This is a Catharina Sour, BJCP provisional style X4 (not in brewers friend database, so just listed as Berliner Weisse - but bigger: OG range 1.039-1.048 and abv range 4.0-5.5%).

Just bring to a boil after mashing and then immediately lower temp to about 95° F. Adjust wort pH down to 4.5 with Lactic Acid, and pitch Lacto (I use Goodbelly shot, but any Plantarum strain works well). Cover kettle and try to hold temp (but plantarum works at room temp if you can’t) for about 24 hrs. Then bring to a boil to lock in acidity level, and boil for only 10 minutes, adding whirlfloc and any hops if you want (IBU range 2-8, but don’t need any). Pitch neutral ale yeast, but at lager rates because of the lower acidity.

Add fruit (I like Goya purée- 4 packs is almost 4 lbs) after primary fermentation, let sit a week or two, and then rack off fruit into keg or bottles.