Ingredients:
2 x Black Rock Unhopped Wheat 1.7kg
11.5g Fermentis Yeast: SafAle™ US-05
2 probiotic capsules (Lactobacillus Plantarum)
10ml Lactic Acid
6g Citra Hops
30g Sea Salt
1L Ponthier chilled Blueberry Puree
https://www.gaultsdeli.co.nz/shop/fruit-purees/ponthier-chilled-blueberry-puree-1kg

Method:
1/ Prepare probiotic culture by dissolving 100g of Wheat wort concentrate in 500mL of quality brewing water
in a 1L flask. Heat in microwave until boiling. Cover with a tinfoil cap and allow to cool to 40 °C +/- 5°C.
Add 2 probiotic capsules. Hold at 40 °C +/- 5 °C for 72 hours to culture.
2/ Dissolve 3.3kg of Wheat wort concentrate in 23L of quality brewing water and bring to boil.
3/ Adjust pH with 10ml of lactic acid to achieve a pH of 4.4 +/- 0.1.
4/ Cool to 40°C +/- 5°C. Sparge wort with C02 for 5 mins to create an anaerobic environment.
5/ Inoculate probiotic culture into wort and maintain temperature at 40°C +/- 5°C until pH drops to 3.2-3.4.
Approximately 3-4 days.
6/ Re-boil soured wort for 15 mins.
7/ Whirlpool Citra and salt, then immersion chill brew to 20°C.
8/ Clean and sanitise fermenter and associated equipment. Fill fermenter, pitch yeast at 20 +/- 3°C.
9/ Day 6 add blueberry puree.
10/ Once all signs of fermentation have ceased for at least 24 hours (check this with hydrometer), then crash cool
fermenter to 1-3°C for 48-72 hours (if possible) and keg or bottle using standard practices. Nitrogenate for a
creamy finish.