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X4 Catharina Sour

Method: BIAB
Style: No Profile Selected
Boil Time: 30 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 1.4 gallons
Post Boil Size: 1 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 60% (brew house)
Source: https://homebrewersassociation.org/homebrew-recipe/tropicalia-catharina-sour/
Hop Utilization: 99%
Calories: 146 calories (Per 12oz)
Carbs: 11.4 g (Per 12oz)

Created: Wednesday October 8th 2025

Original Gravity:

1.045

Final Gravity:

1.006

ABV (standard):

5.2%

IBU (tinseth):

5.0

SRM (morey):

4.0

Mash pH

5.2

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
15.50 oz	German - Pilsner15.5 oz Pilsner	38	1.6	50%
15.50 oz	American - White Wheat15.5 oz White Wheat	40	2.8	50%
31 oz / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.56 g	Magnum0.558 g Magnum Hops		Pellet	15	Boil	30 min	5	100%
0.56 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.56 g	Magnum (Pellet) 0.558 g Magnum (Pellet) Hops		5	100%
0.56 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
1.4 gal		Infusion	154 °F	147 °F	30 min

Other Ingredients

Amount	Name	Type	Use	Time
0.54 g	Chalk	Water Agt	Mash	1 hr.
1.51 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
0.62 g	Epsom Salt	Water Agt	Mash	1 hr.
0.11 g	Gypsum	Water Agt	Mash	1 hr.
1.66 g	Baking Soda	Water Agt	Mash	1 hr.
2.66 ml	Lactic acid	Water Agt	Mash	10 min.
16 oz	Mango	Water Agt	Secondary	0 min.
11 oz	Passion Fruit	Water Agt	Secondary	0 min.

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:	68 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 15 B cells required

White Labs - Lactobacillus plantarum

Amount:	1 Each	Cost:
Attenuation (avg):	85%	Flocculation:	Low
Optimum Temp:	70 - 100 °F	Starter:	No
Fermentation Temp:	68 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 15 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 0 Volumes

Target Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
90	10	75	120	50	249.4
water is Very Malty 5 SRM
Mash Chemistry and Brewing Water Calculator

Notes

Pitch L. plantarum or L. casei and allow to sour for 18 to 48 hours or until pH stabilizes at a value of 3.1 to 3.3. Boil soured wort for 60 minutes, adding hops at the beginning of the boil.

After primary fermentation, add the mango and passion fruit. Wait one week and then cold crash and carbonate to 3 vol. (6 g/L) of CO2

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2025-10-08 22:47 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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