1.043
OG1.009
FG4.5%
ABV8
IBU3
SRMNotes
My version of the winning Fruited Catharina Sour from 2019 NHC. https://www.homebrewersassociation.org/homebrew-recipe/catharinas-passion-sour/
10 minute protein rest at 122, 60 minute sacc at 153, 10 minute mashout at 168. Boil 10 min and chill to 100 F.
Acidify to 4.2 pH. Pitch lacto and hold 90-100 for 24-48 hours until 3.2 pH is reached. Boil 75 min, add hops at 30 min. Pitch at 65 F, add fruit on day 5.
TOTAL WATER NEEDED
9.10 Gallons
STRIKE WATER TEMP
125 Fahrenheit
TOTAL MASH VOLUME
9.94 Gallons
PREBOIL WORT
8.63 Gallons
POSTBOIL WORT
6.75 Gallons
INTO FERMENTER
6.50 Gallons
Fermentables
| Amount | Fermentable | Use | % |
|---|---|---|---|
| 6.50 lb | Pilsen / Pilsner (DE) | Mash | 61.90% |
| 4.00 lb | White Wheat (US) | Mash | 38.10% |
Hops
| Amount | Hop | Use | Time | AA | IBU |
|---|---|---|---|---|---|
| 0.25 oz | Citra - Pellet | Boil | 30 Minute(s) | 12.3% | 7.67 |
Yeast
| Name | Attenuation |
|---|---|
| Omega OYL-605 Lactobacillus Blend | 80% - 80% |
| Wyeast 1007 German Ale Liquid Yeast | 73% - 77% |
Mash Schedule
| Temperature | Time |
|---|---|
| 122 F | 10 Minutes |
| 153 F | 60 Minutes |
| 168 F | 10 Minutes |
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