All-Grain Recipe

(5 gallons/19 L, all-grain)
OG = 1.050  FG = 1.012
IBU = 6  SRM = 3  ABV = 5%

Recipe courtesy of Rudy Fávero, Cervejaria UNIKA
Araçá is a Brazilian fruit with a flavor like guava and apple; guava is an acceptable substitute. Maracujá is passion fruit. The recipe uses the pulp of the fruit, with seeds, skins, and stems removed. The brewery uses Lactobacillus from an Italian pharmaceutical supplier, www.probiotical.com.

Ingredients

5.7 lbs. (2.6 kg) Pilsner malt
4.5 lbs. (2 kg) wheat malt 
1.75 AAU Magnum hops (first wort hop) (0.125 oz./3.5 g at 14% alpha acids)
10.1 lbs. (4.6 kg) araçá or guava pulp
1.8 lbs. (0.82 kg) passion fruit pulp
1.33 g Lactobacillus plantarum
0.66 g Lactobacillus casei
SafAle US-05, Wyeast 1056 (American Ale), or White Labs WLP001 (California Ale) yeast
7⁄8 cup corn sugar (if priming)

Step by Step

This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 0.5 tsp. calcium chloride and 0.5 tsp. calcium sulfate to the mash.

This recipe uses a kettle souring method. In 15 quarts (14 L) water, mash the grain at 154 °F (68 °C) for 50 min-utes. Raise the mash to 172 °F (78 °C) and mash out for 10 minutes. Sparge slowly and collect 6.5 gallons (24.5 L) of wort. Boil for 15 minutes without hops. Cool to 104 °F (40 °C). Adjust the pH of the wort to 4.5 measured at room temperature using lactic acid. Pitch the Lactobacillus. Let it sour until a pH of 3.1 or a stable pH is reached (usually 2–3 days). 

Add the hops and bring to a boil. Boil for 60 minutes. Cool to 64 °F (18 °C) and pitch the ale yeast. 

Add the fruit when the gravity reaches 1.020, usually 3–5 days. Do not wait for fermentation to slow down; fruit must be added at high kräusen. The fermentation temperature can rise as high as 68 °F (20 °C), allow to ferment to completion. Cold crash the beer and then rack off the fruit.

Prime and bottle condition, or keg and force carbonate to 2.6 v/v.

Extract-Only Recipe

(5 gallons/19 L, extract only)
OG = 1.050  FG = 1.012
IBU = 6  SRM = 3  ABV = 5%

Ingredients

5.8 lbs. (2.6 kg) dried wheat malt extract (this is a blend of wheat and base malt) 
1.75 AAU Magnum hops (first wort hop) (0.125 oz./3.5 g at 14% alpha acids)
10.1 lbs. (4.6 kg) araçá or guava pulp
1.8 lbs. (0.82 kg) passion fruit pulp
1.33 g Lactobacillus plantarum
0.66 g Lactobacillus casei
SafAle US-05, Wyeast 1056 (American Ale), or White Labs WLP001 (California Ale) yeast
7⁄8 cup corn sugar (if priming)

Step by Step

Use 6.5 gallons (24.5 L) of water in the brew kettle and heat to 158 °F (70 °C). 

Turn off the heat. Add the malt extract and stir thoroughly to dissolve completely. You do not want to feel liquid extract at the bottom of the kettle when stirring with your spoon. Turn the heat back on and bring to a boil. 

Boil for 15 minutes without hops. Cool to 104 °F (40 °C). Adjust the pH of the wort to 4.5 measured at room temperature using lactic acid. Pitch the Lactobacillus. Let it sour until a pH of 3.1 or a stable pH is reached (usually 2 or 3 days). 

Add the hops and bring to a boil. Boil for 60 minutes. Cool to 64 °F (18 °C) and pitch the ale yeast. 

Add the fruit when the gravity reaches 1.020, usually 3–5 days. Do not wait for fermentation to slow down; fruit must be added at high kräusen. The fermentation temperature can rise as high as 68 °F (20 °C), allow to ferment to completion. Cold crash the beer, rack off the fruit.

Prime and bottle condition, or keg and force carbonate to 2.6 v/v.