Ingredients:
2 x Black Rock Unhopped Wheat 1.7kg
2 probiotic capsules (Lactobacillus Plantarum)
15g Pacific Jade hop
10 ml Lactic acid
100g freeze dried feijoa
300g Feijoa puree
11.5 g Fermentis Yeast: SafAle™ US-05

Method:
1/ Prepare probiotic culture by dissolving 100g of Wheat wort concentrate in 500 mL of quality brewing water in a 1 L 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 remaining 3.3 kgs of Wheat wort concentrate in 23 L of quality brewing water and bring to boil.
3/ Adjust pH with 10 ml 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. Whirlpool 15g of Pacific Jade, freeze dried feijoa and puree, then immersion chill brew to 20 °C.

7/ Clean & sanitise fermenter and associated equipment. Fill fermenter, pitch yeast at 20 +/- 3 °C.

8/ When specific gravity has been stable for at least 24 hours, crash cool fermenter to 1-3 °C for 48-72 hours.

9/ Keg or bottle using standard practices.

Specification:
Alcohol: 4.4% ABV
Bitterness: 13 IBU
Colour: 8 SRM