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X4 Catharina Sour base

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

Original Gravity:

1.048

Final Gravity:

1.011

ABV (standard):

4.9%

IBU (tinseth):

8.6

SRM (morey):

3.9

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	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

Show Summary View

Amount	Variety	Cost	IBU	Bill %
54 g	Hallertau Mittelfruh (Pellet)		8.63	100%
54 g / $ 0.00

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

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

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

         <br />

Recipe Photos

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Public: Yup, Shared
Last Updated: 2026-01-02 13:58 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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