Das Pash Berliner Weisse

5Mash at 150°F (66°C) with pH of 5.2–5.3. Rack 6 gal. (22.7 L) to boil kettle and boil for 15 minutes. Cool to 95°F (35°C) and rack to a 5 gal. keg at 1.042 (10.5° P). Use lactic acid to lower wort pH to 4.7–4.8 if needed and pitch Lacto Blend. Bubble CO2 through keg and maintain a blanket of CO2 over the surface. After 72 hours, check that pH is within 3.45–3.5 target. Push soured wort with CO2 to boil kettle and boil 75 minutes with hops, yeast nutrient, and Irish moss additions. Add reverse osmosis water for 5.5 gal. (20.8 L) yield at 1.043 (10.8° P). Cool, rack to primary, pitch the Wyeast 1318 London Ale III yeast starter at 64°F (18°C), and oxygenate. Ferment at 64°F (18°C), letting it rise to 68°F (20°C) by day 8. Transfer beer with CO2 onto passion fruit puree in CO2-purged corny keg. After 7 days, cold crash to 34°F (1°C). Rack to serving keg and carbonate to 2.8 vol. (5.6 g/L) CO2.