Cupuaçu is a tropical fruit from the Amazon rainforest. Its taste is like a mix of chocolate, pineapple, banana, and pear.
Single infusion mash at 66°C (150°F) for 60 minutes. Target 5.3 pH mash. Mash out at 78°C (172°F) for 10 minutes. Boil for 10 minutes without hops. After flameout, lower pH to 4.5 with lactic acid, cool the wort to 38°C (100°F). Pitch the L. helveticus (0.1 g/L), purge the kettle with CO2, and seal. Hold at 38°C (100°F) until the pH reaches 3.1–3.2. Bring to boil for 60 minutes, adding hops as indicated. Chill the wort to 16°C (61°F), transfer to sanitized fermenter, and pitch Levteck-TeckBrew10 yeast. Ferment at 18°C (64°F). When attenuation is close to 75%, add the fresh cupuaçu and dragon fruit and hold for 4 days at 21°C (70°F). Force carbonate to 3.5 vol. CO2.
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