Two of Tarts

RECIPE: Two of Tarts
10 gallon batch (37.85 liters)
Original gravity (before fruit additions): 1.042
Final gravity: 1.009
IBU: 5
SRM: 2
ABV: 4.5%

Fermentables:
7.75 lb (3.52 kg) Pilsen Malt
2.75 lb (1.25 kg) White Wheat Malt
2.75 lb (1.25 kg) Flaked Red Wheat
1 lb (0.45 kg) Carapils
0.5 lb (0.23 kg) Acidulated Malt
One 3 lb 1 oz can of Vintner’s Harvest Passionfruit Puree
One 3 lb 1 oz can of Vintner’s Harvest Mango Puree

Hops & Spices:
0.42 0z (12g) German Tradition. 6% AA. Boil 60 minutes
1 oz (28.35g) Sea Salt. Boil 60 minutes
0.92 oz (26g) Freshly crushed Indian Coriander. Flame out.

Yeast & Bacteria:
Wyeast 5223-PC Lactobacillus Brevis
Wyeast 1272 American Ale II

Note: Wyeast 5335 Lactobacillus buchneri can be used as an alternative for kettle souring if 5223-PC is not available. Homebrewers should monitor & adjust the Brew Day procedures as needed based on the culture’s performance and taste after souring.
Additional Equipment:
FermWrap or comparable fermentation heater
Fermentation temperature controller

Lactobacillus Preparation:
48 hours prior to the brew day, prepare a lactobacillus starter with the following ingredients:
45 grams dry malt extract
10 grams corn sugar
10 grams Calcium Carbonate (CaCO3, chalk)
1 gram yeast nutrient
Bring to a boil in 500 ml of water in a 1-liter Erlenmeyer flask, cover and cool to 95° F (35° C)
Add Wyeast 5223-PC Lactobacillus brevis and seal with a stopper and airlock.
For the next 48 hours, keep the temperature of the starter as close to 95° F (35° C) as possible.

Brew Day 1:
Single infusion mash at 152° F (67° C).
Collect the wort in the kettle, then bring to a boil for 5 minutes to pasteurize. Do NOT add hops.
Cool the wort to 95-100° F (35-38° C), then draw off half the volume of wort into a sanitized carboy to set aside overnight. (You may also sour the full volume of wort, but we find that souring half the batch leads to a better balance of acidity and fuller mouthfeel in the finished beer.)
Add 1 teaspoon of food grade lactic acid to the wort in the kettle to inhibit the development of unwanted bacteria before the Lactobacillus brevis can get to work.
Add the Lactobacillus brevis starter to the remaining wort in the kettle. Do not agitate the starter before pitching and carefully decant to leave the calcium carbonate behind.
Cover the kettle. Tape the FermWrap fermentation heater to the outside of the kettle.
Tape the temperature controller probe to the outside of the kettle and tape a folded wash cloth or similar insulation over the probe. Plug the FermWrap into the temperature controller and set the controller to 95° F (35° C).
Insulate the kettle on all sides and over the top with blankets, then let sit overnight.

Brew Day 2:
After 15 to 24 hours the wort should reach 3.5 to 3.7 pH and be tart to the taste. At this point, add the un-soured wort from the carboy back into the kettle.
Heat the full volume of wort and boil for a full 60 minutes. Proceed as normal with the hops and other boil additions.
Ferment at 68° F (20° C).
Add fruit to primary once the fermentation begins to settle down around day 4.