Tarty Passions Berliner Weisse

Single infusion mash at 150° F for 60 minutes. Target 5.3 pH. Lauter then boil for 15 minutes.  Chill to 90° F and lower wort PH to 4.3 via Lactic Acid additions. Pitch Omega Lactobacillus blend, OYL-605. Once soured to 3.5PH, return wort back to kettle and boil for another 15 minutes. Chill to 65° F and pitch yeast starter. Ferment at 65° F. On day 5, allow temperature to free rise to 70° F.  Just before FG reached, transfer to secondary and rack on top of Passion Fruit Puree for 2 weeks. Cold crash when fully attenuated, add gelatin for 2-3 days. Transfer to Keg, Force carbonate to 3.0 vol. CO2.

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