79 - Catharina Sour Cassis 
All Grain Recipe
Submitted By: lapetitehuguette (Shared)
Members can download and share recipes
| Brewer: La p'tite Huguette | |
| Batch Size: 5.55 gal | Style: Catharina Sour ( X.4) |
| Boil Size: 7.12 gal | Style Guide: BJCP 2015 |
| Color: 3.1 SRM | Equipment: 6 - HERMS pic'huguette 20L |
| Bitterness: 4.9 IBUs | Boil Time: 60 min |
| Est OG: 1.045 (11.3° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
| Est FG: 1.009 SG (2.2° P) | Fermentation: Ale, Two Stage |
| ABV: 4.8% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 4 lbs 6.55 oz |
Malt de Froment, DE (2.0 SRM) |
Grain |
1 |
| 4 lbs 6.55 oz |
Pilsner (2 Rangs) (2.0 SRM) |
Grain |
2 |
| 0.35 oz |
Triskel [4.0%] - Boil 60 min |
Hops |
3 |
| 1.0 pkgs |
American West Coast Ale (Lallemand/Danstar #BRY-97) |
Yeast |
4 |
| 1.0 pkgs |
Munich Classic Wheat Beer (Lallemand #- ) |
Yeast |
5 |
| 4.00 kg |
Cassis (Secondary 7 days) |
Misc |
6 |
Notes
Sour keetle 17h00 pH =4.2 --> 430gr de grains 44°C
Purge au CO2 / Maintien de la température à 38°C
pHmètre qui déconne. estimation pH = 3.2/3.3
Purée de cassis à base de fruits entiers décongelés et pasteurisés (80°C 18min) puis passés au chinois pour ne garder que la pulpe.This Recipe Has Not Been Rated
BeerSmith™ Recipes and Web Editor