5.5 lbs Pilsner
5.5 lbs Wheat
0.25 lbs Oats
Mash in at 113°F and then raise to 145°F and let rest for 60 minutes
Raise to 169°F for mashout
5 IBUs Polaris
0.75 lbs Guava puree.
Special Instructions / Notes:
After the lauter, bring to brief boil.
Cool to 96-100°F
Add lactic acid to acidify wort to a pH of 4.5
Pitch the lactobacillus cultures and cover the kettle with plastic wrap.
Allow to sit at temperature for 12-24 hours or until the pH hits 3.2-3.4
Return the beer to the boil, add hops, and chill.
Pitch regular clean yeast and go.
Add fruit to fermenter post fermentation and sit for 1 week before crashing and leaving behind your remaining solids.
Carbonate briskly and serve.