Addition of one container passionfruit puree diluted in 6 cups boiled (then cooled to 145 degree) water at kegging.
Klum Juice attempt 2, added 1.5 base malt
Based on Checkered Past Kolsch with a few recommendations. BIAB with 90min mash for fermentability and yield Split batch to compare yeasts: - Wyeast 2565 KOLSCH yeast - LalBrew Premium Koln Kolsch Style Dry Yeast - Wyeast 2105-PC ROCKY MOUNTAIN LAGER - Imperial Kaiser German ale yeast