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X4 Catharina Sour base

158 calories 15.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 8.5 gallons (fermentor volume)
Pre Boil Size: 10.07 gallons
Post Boil Size: 8.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 158 calories (Per 12oz)
Carbs: 15.6 g (Per 12oz)
Created: Wednesday November 12th 2025
1.048
1.011
4.9%
8.6
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Root Shoot Malting - Pilsner8 lb Pilsner 37 2 55.2%
6 lb American - White Wheat6 lb White Wheat 40 2.8 41.4%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 3.4%
14.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
54 g Hallertau Mittelfruh54 g Hallertau Mittelfruh Hops Pellet 2.7 Boil at 202 °F 30 min 8.63 100%
54 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Propagate Labs - Kveik: Voss
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
75 - 95 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 134 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 14.39 psi       Temp: 38 °F       CO2 Level: 2.8 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
13 Gal Distilled with 5g gypsum and 5 g Calcium Chloride
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.5 gal protein rest Infusion 130 °F 122 °F 5 min
Beta/Alpha rest Vorlauf -- 152 °F 70 min
Mash Out Temperature -- 170 °F 10 min
3.5 gal Sparge -- 170 °F --
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 6.34 25.4  
Mash volume with grains 7.5 30  
Grain absorption losses -1.81 -7.3  
Remaining sparge water volume 5.79 23.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 10.07 40.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 8.5 34  
Going into fermentor 8.5 34  
Total: 12.13 48.5
Equipment Profile Used: System Default
 
Notes

Nov 12, 2025
9 Gallons collected after first boil (15 minute) 

 -1047 OG1<br />
 - chilled to 100f and pitch 1pk Lallemand WildBrew Sour 10g<br />
 - held 24hr ~ 3.6ph<br />
    - 2g 88% Lactic acid added to adjust ~3.4ph<br />


Nov 13, 2025
Return to boil kettle

 - 54g Hallertau Mittlefru (2.7AA) for 30 min (202F) ~8.6IBU<br />
 - 1050 OG2<br />

Chilled to 70F

 - pitched Propagate Voss Kviek (packed 9/15/25)<br />
 - fermentation finished 1011fg 3.9ph     11/21/25<br />
 - slowly cold crashed to 33F                      11/29/25<br />

11/29- Puree 4# Frozen/thawed mango 24oz Passionfruit added
12/3- Puree 3# Frozen/thawed mango 24oz passionfruit added
12/5- Hibiscus Concentrated Tea added

        - 3/4 Gallon distilled water- boil<br />
        - 6oz Hibiscus Flower 10min simmer<br />
        - 4tbsp Key Lime juice<br />
        - 3g 10% phosphoric acid<br />
        - gelatin finings<br />

12/9- transferred to kegs (1018fg with fruit/tea) 3.5ph
Carb to 2.8vol
4.5% ABV

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  • Last Updated: 2026-01-02 13:58 UTC