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Cajamanga Sour 25 
All Grain Recipe
Submitted By: Fiorin71 (Shared)Members can download and share recipes
| Batch Size: 6.60 gal | Style: Catharina Sour (X.4) |
| Boil Size: 8.45 gal | Style Guide: BJCP 2015 |
| Color: 4.1 SRM | Equipment: BH40 |
| Bitterness: 4.7 IBUs | Boil Time: 60 min |
| Est OG: 1.042 (10.5° P) | Mash Profile: Temperature Mash, 2 Step, Light Body |
| Est FG: 1.007 SG (1.7° P) | Fermentation: Ale, Two Stage |
| ABV: 4.7% | Taste Rating: 30.0 |
| Amount | Name | Type | # |
|---|---|---|---|
| 10.44 gal | Água Sabiá | Water | 1 |
| 5 lbs 1.13 oz | Viking Pilsner Malt (2.0 SRM) | Grain | 2 |
| 3 lbs 15.49 oz | Viking Wheat Malt (3.0 SRM) | Grain | 3 |
| 1 lbs 6.93 oz | Viking Vienna Malt (4.3 SRM) | Grain | 4 |
| 0.35 oz | Hallertauer Mittelfrueh [4.0%] - Boil 60 min | Hops | 5 |
| 2.0 pkgs | Safale American (DCL/Fermentis #US-05) | Yeast | 6 |