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This is the third time we've made this beer, and this was definitely
the best version for a few reasons: 1) it used all British malts,
which gave it incredible flavor, 2) it finished really dry due us
screwing up the mash schedule, and 3) we carbonated it extra high to
give it some of the body it was lacking due to the *very* fermentable
wort we produced.
We decided to do a protein rest for the mash, but we did it at 139
F, which is really out of the protein rest range and starting to get
into the range in which Beta Amylase is activated. Needless to say,
we got a *really* fermentable wort that chugged down to 1.005 FG.
But this complemented the passion fruit quite well.
Passion fruit syrup was added at the end of the boil, just to
pasteurize it, though it was already pasteurized. Just to be safe.
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