Blueberry Catharina Sour - Beer Recipe - Brewer's Friend

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Blueberry Catharina Sour

366 calories 32 g 1 L
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 22.7 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Iván Barenboim
Calories: 366 calories (Per 1L)
Carbs: 32 g (Per 1L)
Created: Monday June 15th 2020
1.040
1.007
4.3%
3.7
4.3
5.4
2,760.30
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.20 kg American - Pale2.2 kg Pale 70.00 € / kg
154.00 € 		37 3.5 32.8%
2 kg Weyermann - Pale Wheat2 kg Pale Wheat 230.00 € / kg
460.00 € 		36 2 29.9%
2.50 kg Blueberry2.5 kg Blueberry - (late fermenter addition) 200.00 € / kg
500.00 € 		4.95 0 37.3%
6.70 kg / 1,114.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 g Apollo3 g Apollo Hops 5.10 € / g
15.30 € 		Pellet 18 Boil 15 min 3.67 100%
3 g / 15.30 €
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Citric acid Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
3 g Whirlfloc / 52.11 Grams Water Agt Boil 10 min.
0.10 g Wyeast - Beer Nutrient Water Agt Boil 10 min.
2 g Citric acid Water Agt Sparge 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
231.00 € / each
231.00 €
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 105 B cells required
Lallemand - WILDBREW™ SOUR PITCH
Amount:
1 Each
Cost:
1,400.00 € / each
1,400.00 €
Attenuation (avg):
0%
Flocculation:
Low
Optimum Temp:
30 - 40 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 105 B cells required
1,631.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.81 bar       Temp: 5 °C       CO2 Level: 2.4 Volumes
 
Target Water Profile
Rubia maltosa
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
55 5 50 80 60 12
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 L Macerado Infusion -- 66 °C 45 min
Recirculado Vorlauf -- 68 °C --
15.5 L Lavado Fly Sparge -- 75 °C --
Starting Mash Thickness: 3.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 14.7
Mash volume with grains 17.5
Grain absorption losses -4.2
Remaining sparge water volume (equipment estimates 17.1 L) 15.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.7 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume (equipment estimates 21 L) 22.7
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22.7 L) 21
Total: 30.1  
Equipment Profile Used: System Default
"Blueberry Catharina Sour" Fruit Beer recipe by Iván Barenboim. All Grain, ABV 4.31%, IBU 3.67, SRM 4.28, Fermentables: (Pale, Pale Wheat, Blueberry) Hops: (Apollo) Other: (Calcium Chloride (dihydrate), Citric acid, Epsom Salt, Gypsum, Whirlfloc / 52.11 Grams, Wyeast - Beer Nutrient)
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  • Public: Yup, Shared
  • Last Updated: 2020-07-30 02:54 UTC