X 2016- Berliner w/ Passionfruit

BIAB Mash:
MASH: Heat 14 qts to 152F. Add grains to stabilize at 148F. Mash until pre boil gravity reached. Add heat to keep above 145F.
Pre Boil Gravity should be about 1.031.

BOIL:
Only up to a boil to sanitize, no hops.
Chill to 95F with ice.
LACTO PITCH:
Once down to 93F or so, acidify to 4.5 with Lactic Acid.
Pitch 1 Lacto Goodbelly.
Lay plastic wrap down on surface and flood with CO2 and lid.
Place in Garage (summer) for 2 days. Check pH after 24 hrs, then 48hrs, should be at pH 3.25 by then.

BOIL THE WORT AGAIN:
Remove plastic wrap and bring kettle to a boil once pH of 3.25 attained.
Add hops and boil 15 min.
Cool in ice bath.

PITCH:
Cool to 65F and transfer to fermenter.
Pitch 1 pack rehydrated US05 using GoFerm. After 4 days let rise outside chamber to whatever.

FRUIT: Once FG stabilizes rack into secondary & add fruit: 0.75-1.0 lbs/gal of passion fruit pulp.
Let go 1 -2 weeks at about 70F.

KEG IT UP!