Catharina Sour - Beer Recipe - Brewer's Friend

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Catharina Sour

131 calories 13.6 g 12 oz
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Beer Stats
Method: Extract
Style: Berliner Weisse
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 64% (steeping grains only)
Hop Utilization: 77%
Calories: 131 calories (Per 12oz)
Carbs: 13.6 g (Per 12oz)
Created: Tuesday November 17th 2020
1.040
1.010
4.0%
3.4
5.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Bestmalz - BEST Pilsen2 kg BEST Pilsen 37 1.9 43.5%
1 kg Bestmalz - BEST Wheat Malt1 kg BEST Wheat Malt 37.7 2.2 21.7%
0.18 kg Flaked Oats0.18 kg Flaked Oats 33 2.2 3.9%
0.42 kg Raw Honey0.42 kg Raw Honey 38 20 9.1%
1 kg Passionfruit1 kg Passionfruit 5 0 21.7%
4.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Hallertau Tradition (Germany)5 g Hallertau Tradition (Germany) Hops Pellet 5 First Wort at 92 °C 60 min 3.37 100%
5 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
4.19 ml Lactic acid Water Agt Mash 1 hr.
2.27 ml Lactic acid Water Agt Sparge 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 150 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 L Infusion 20 °C 67 °C 60 min
22.8 L Sparge 20 °C 80 °C 30 min
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 30.5 L) 26.9
Mash volume with grains (equipment estimates 30.5 L) 29
Grain absorption losses (steeping) -3.2
Volume increase from sugar/extract (early additions) 1.2
Pre boil volume (equipment estimates 28.6 L) 25
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0
Post boil volume 20
Going into fermentor 20
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 26.9  
Equipment Profile Used: System Default
"Catharina Sour" Berliner Weisse beer recipe by Brewer #330121. Extract, ABV 4%, IBU 3.37, SRM 5.2, Fermentables: (BEST Pilsen, BEST Wheat Malt, Flaked Oats, Raw Honey, Passionfruit) Hops: (Hallertau Tradition (Germany)) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Lactic acid)
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  • Last Updated: 2022-10-25 15:35 UTC