NHC Beer #7!  All done for now!  Hopefully some beers will get to final round so I have some rebrews!  I’m not a huge fruit beer fan but I decided to enter this category this year so I may as well make a style I like 🙂  I really like the new Florida Weisse trend, especially the ones I had while in Tampa at Cigar City.  My first attempt was a Raspberry BW that I thought was great but did not do well in competition with all judges saying it was too fruit forward (0.75 LB / Gallon of Oregon Fruit Raspberry Puree).  While working on some funky / sour beer stuff I saw mention of “Perfect Puree” out of Napa, CA so I decided to give them a try.  I bought a blend from them and Guava.  I was going to use the blend but noticed it was sugar blended with fruit juice.  Maybe it would be fine but the Guava was Guava puree with just a little sugar so I went that route.  I also backed it down a bit to 0.5Lb / Gallon.  The puree is pretty intense but we’ll see how that turns out.  Otherwise I used the same kettle sour process I have used in the past for Berliner Weisse.

Recipe Info
Recipe: fruited bw 3v 1
Style: Berliner Weisse 23A BJCP 2015
Date: 01-14-2017

	Recipe	Guideline Min	Guideline Max
OG	1.030	1.028	1.032
FG	1.006	1.003	1.006
Color	3.0	2.0	3.0
ABV	3.1	2.8	3.8
IBU	0.0	3.0	8.0

Brewery Info
Efficiency: 73 %
Attenuation: 80 %

Mash Info
Weight: 7.0 Lbs
Thickness: 1.5 Qt per Lb
Deadspace: 2.0 G
Strikewater: 4.63 G
Volume: 5.19 G
Temp: 125.0 F

Boil Info
Kettle Gravity: 1.024
Predicted Mash Run-off: 4.0 G
Target Starting Boil Volume: 8.25 G
Boil Duration: 60 min
Evaporation Rate: 1.63 G per Hour
Final Boil Volume: 6.63 G

Fermentables

Weight	% by Weight	Name	Yield	SRM
4.000 Lb	57.0 %	Wheat Malt, White (Weyermann)	85.0	3.2
3.000 Lb	43.0 %	Pilsner (Weyermann)	80.0	1.8

Hops

Weight

Name

AAU

Time

Use

IBUs

Yeast

Amount	Name
1.000 unit	Lactobacillus Blend Omega OYL-605
2.000 units	lalvin ec1118 lalvin ec1118

Misc

Amount	Name	Time	Use
0.500 tsp	Yeast Nutrient (Wyeast)	10 mins	Boil

Water

Predicted Mash Ph: 5.52

	Ca	Mg	Na	Cl	So	Bicarbonate
Water	7	3	21	11	24	46
Mash	116	3	21	204	24	46
Sparge	7	3	21	11	24	46
Final	85	4	28	149	32	62
Target	75	0	0	0	0	0

Mash Water
Total Water Treated: 4.625 G
Percent RO / Distlled: 0 %
Water Used: 4.625 G

Mash Water Adjustments
Calcium Chloride: 7.0 g
Lactic Acid: 3.0 ml @ 88.000 %

Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 4.250 G
Percent RO / Distlled: 0 %
Water Used: 4.250 G

Sparge Water Adjustments

Notes
125f 10 mins
146f 30 mins
158f 30 mins
168f 10 mins

Boil 30 mins

Chill to 95f
Pitch lacto and hold at 90f for 24 hrs

Boil for 30 mins

Cool to 70 and pitch yeast and hold

When ferment slows add 0.5 lb per gallon of fruit puree

Bottle after total of 2 weeks

Carb to 3.25 volumes

1/23/17 normal kettle sour brew day.  pitched lacto blend @ noon @ 95F and element in kettle set to 90F.  flush head space with CO2.  no starter.
1/24/17 1:45 the next day pH = 2.75 !!!!  Holy cow.  Hoping my pH meter is off a bit.  did not recalibrate from the day before.  clean sour.   no off flavors.  gonna roll with it and see how it goes.
bought a Total Acid Titration kit and test seemed to say ~0.5% TA Tartaric which is ~0.6% Lactic.  So i’m thinking my pH meter is off since that is in the range of TA for a BW and for 2.75 the TA would be higher.  Finished brew with boil and chill and pitching yeast.
1/25/17 no activity
@5pm no activity WORRIED
@9pm IT’S ALIVE!!!  thin kreusen and slow bubbling.  fingers crossed.
1/26/17  what a difference a day makes.  nice big kreusen and strong steady bubbling
1/27/17 kreusen started to drop and bubbling slowed.

1/28/19 ~2 sec
1/29/17 added 30oz can of Perfect Puree Guava.  About an hour later fermentation was kicked back up.
1/20/17 overnight it fermented hard but down to a slow bubble ~45sec by 5pm
1/31/17 no bubbling
2/7/17 racked to keg to gelatin FG 1.008
2/11/17 recalibrated pH meter 2.71 .  Holy crap!
redid TA test 11mL so .11% for tartaric or .12% lactic.  plenty o’ acid!!!
2/20/17 bottling day.  pretty hazy but fairly clear.  3.4 gallons @ 70F.  targetting 3.5 vol = 138g of table sugar.  bottling 24 bottles.