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Cathrina Sour - Guava or Passionfruit - BYO

153 calories 13.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Wild Specialty Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 153 calories (Per 12oz)
Carbs: 13.2 g (Per 12oz)
URL: https://byo.com/articles/catharina-sour-brazilian-kettle-soured-fruit-beer/
Created: Sunday May 24th 2026
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Pineapple Kettle Sour

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OG: 1.053 FG: 1.011 ABV: 5.6% IBU: 10

1.047
1.008
5.0%
10.0
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb 1886 Malt House - NY Pilsner Malt6 lb NY Pilsner Malt 37 1.8 63.2%
3.50 lb Briess - White Wheat Malt3.5 lb White Wheat Malt 39.1 2.5 36.8%
9.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz 3 AAU Magnum0.25 oz 3 AAU Magnum Hops Pellet 12 Boil 30 min 9.95 100%
0.25 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 77 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.76 psi       Temp: 39 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.32 gal Strike 164 °F 152 °F 60 min
Starting Mash Thickness: 1.4 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 3.33 13.3  
Mash volume with grains 4.09 16.3  
Grain absorption losses -1.19 -4.8  
Remaining sparge water volume 4.61 18.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.94 31.8
Equipment Profile Used: System Default
 
Notes

Catharina Guajava
(5 gallons/19 L, all-grain)

OG = 1.047 FG = 1.008 IBU = 9 SRM = 3 ABV = 5.2%

Ingredients
6 lbs. (2.7 kg) Pilsner malt
3 lbs. 8 oz. (1.6 kg) wheat malt
3 AAU Magnum hops (30 min.) (0.25 oz./7 g at 12% alpha acids)
5.5 lbs. (2.5 kg) fresh guava, peeled, frozen, then thawed
(3) 80 g bottles “Yakult 40” brand probiotic drink (Lactobacillus casei Shirota)
SafAle US-05 or other clean, highly attenuative ale yeast
7⁄8 cup corn sugar (if priming)

Step by Step
Adjust brewing water with lactic acid, calcium sulfate, and calcium chloride to achieve a mash pH of 5.3 with 70ppm of calcium and a sulfate:chloride ratio of 1:1. I would use reverse osmosis (RO) water and adjust all brewing water to a pH of 5.5, then add ½ tsp of calcium sulfate and calcium chloride to the mash.

This recipe uses a step mash with rests at 122 °F (50 °C) for 5 minutes, 153 °F (67 °C) for 70 minutes, and 169 °F (76 °C) for 10 minutes. Sparge and collect 6.5 gallons (24.5 L) of wort.

Boil the wort for 10 minutes to sanitize without hops, then chill to 113 °F (45 °C). Acidify with lactic acid to a pH of 4.5. Pitch the Lactobacillus (probiotic drinks) directly into the boil kettle. Seal the boil kettle using plastic wrap. Purge with CO2 periodically. Keep the temperature at 113 °F (45 °C) using an electric heater or other method for 36 hours or until the pH reaches 3.5. Perform a second boil for 70 minutes, adding the hops with 30 minutes remaining. Chill the wort to 64 °F (18 °C), pitch the yeast, and ferment until SG 1.014. Add the guava and allow fermentation to finish.
Clarify if necessary. Rack the beer, prime and bottle condition, or keg and force carbonate.

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  • Last Updated: 2026-05-24 22:31 UTC