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Catharina Sour de Mango con Naranja

442 calories 39.8 g 1 L
Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 30 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 21.88 liters
Post Boil Size: 20.83 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Iván Barenboim
Calories: 442 calories (Per 1L)
Carbs: 39.8 g (Per 1L)
Created Monday April 19th 2021
1.048
1.009
5.2%
5.4
4.8
5.5
2,111.00
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.80 kg AR - Pale Ale2.8 kg Pale Ale 115.00 / kg
322.00
37 3.5 39.4%
2 kg Weyermann - Pale Wheat2 kg Pale Wheat 290.00 / kg
580.00
36 2 28.2%
1.30 kg Mango1.3 kg Mango - (late fermenter addition) 400.00 / kg
520.00
4.95 0 18.3%
1 kg Orange juice1 kg Orange juice - (late fermenter addition) 100.00 / kg
100.00
4.8 0 14.1%
7.10 kg / 1,522.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Apollo5 g Apollo Hops 5.10 / g
25.50
Pellet 17 Boil 15 min 5.4 100%
5 g / 25.50
 
Mash Guidelines
Amount Description Type Temp Time
14.2 L Macerado Infusion 64 °C 50 min
Recirculado Vorlauf 72 °C 10 min
13 L Lavado Fly Sparge 77 °C --
Starting Mash Thickness: 3 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
3.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4.10 g Citric acid Water Agt Mash 1 hr.
2 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.
2.30 g Citric acid Water Agt Sparge 1 hr.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
0.50 Each
Cost:
427.00 / each
213.50
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 125 B cells required
Lallemand - WILDBREW™ SOUR PITCH
Amount:
0.25 Each
Cost:
1,400.00 / each
350.00
Attenuation (avg):
0%
Flocculation:
Low
Optimum Temp:
30 - 40 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 125 B cells required
563.50 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-
55.7 0.3 57.6 106 56.3 4
Mash Chemistry and Brewing Water Calculator
"Catharina Sour de Mango con Naranja" Fruit Beer recipe by Iván Barenboim. All Grain, ABV 5.23%, IBU 5.4, SRM 4.79, Fermentables: (Pale Ale, Pale Wheat, Mango, Orange juice) Hops: (Apollo) Other: (Calcium Chloride (dihydrate), Citric acid, Gypsum, Whirlfloc / 52.11 Grams, Wyeast - Beer Nutrient)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-04-19 23:06 UTC
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