Passionfruit Catharina Sour - Beer Recipe - Brewer's Friend

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Passionfruit Catharina Sour

145 calories 11.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Fruit Lambic
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 29 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 145 calories (Per 330ml)
Carbs: 11.7 g (Per 330ml)
Created: Tuesday November 24th 2020
1.048
1.007
5.4%
9.1
3.6
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Gladfield - German Pilsner Malt2.5 kg German Pilsner Malt 37.3 2.03 43.1%
2.30 kg Gladfield - Wheat Malt2.3 kg Wheat Malt 38.8 2.13 39.7%
1 kg Passionfruit1 kg Passionfruit - (late fermenter addition) 5 0 17.2%
5.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Artisan - Magnum10 g Magnum Hops Pellet 9.9 Boil 30 min 9.05 100%
10 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
5 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
20 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.75 Volumes
 
Target Water Profile
my Home water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 17.5
Mash volume with grains 20.7
Grain absorption losses -4.8
Remaining sparge water volume (equipment estimates 16.9 L) 17.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.8 L) 29
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 23 L) 25
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 25 L) 23
Total: 34.7  
Equipment Profile Used: System Default
 
Notes

Step Mash 63 and 70 degrees
Sparge
boil for 10 minutes
drop temp to 35 degrees
Add Lactobacillus - ferment until pH 3.5
Boil 60 min
Chill 18 degrees
Add us05

  • alternatively use PhillySour
    Add passionfruit pulp in hop sock after 7 days
    Cold crash when fermentation complete
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  • Last Updated: 2021-05-29 03:07 UTC