Catharina Sour Feb 2024

Batch Size: 6.00 gal	Style: Catharina Sour ( X.4)
Boil Size: 8.02 gal	Style Guide: BJCP 2021
Color: 11.1 SRM	Equipment: 1-Dibbs Spike 15 Gallon Solo
Bitterness: 6.6 IBUs	Boil Time: 60 min
Est OG: 1.043 (10.7° P)	Mash Profile: RIMS-HERMS Single Infusion, Medium Body
Est FG: 1.008 SG (2.0° P)	Fermentation: Ale, Two Stage
ABV: 4.6%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
9.25 gal	RO Water	Water	1
1.47 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	2
1.16 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	3
0.95 g	Calcium Chloride (Mash 60 min)	Misc	4
0.15 g	Salt (Mash 60 min)	Misc	5
8.00 oz	Rice Hulls (0.0 SRM)	Adjunct	6
5 lbs 8.00 oz	Pilsner (Weyermann) (1.7 SRM)	Grain	7
4 lbs 8.00 oz	Wheat - White Malt (Briess) (2.8 SRM)	Grain	8
8.00 oz	Oats, Flaked (1.0 SRM)	Grain	9
4.00 oz	Acidulated (Weyermann) (1.8 SRM)	Grain	10
2.71 g	Gypsum (Calcium Sulfate) (Sparge 60 min)	Misc	11
2.14 g	Epsom Salt (MgSO4) (Sparge 60 min)	Misc	12
1.74 g	Calcium Chloride (Sparge 60 min)	Misc	13
0.27 g	Salt (Sparge 60 min)	Misc	14
0.40 oz	Hallertauer [4.8%] - Boil 60 min	Hops	15
1.0 pkgs	Safale American (DCL/Fermentis #US-05)	Yeast	16
1.0 pkgs	Sourvisiae (Lallemand #)	Yeast	17
3 lbs	Guava [Secondary] (25.0 SRM)	Fruit	18
3 lbs	Passionfruit Puree - Vintner's [Secondary] (8.0 SRM)	Fruit	19

Original recipe calls for 3.5 lb Cupuaqu fruit pulp and 1.75 lb dragon fruit pulp.

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