Catharina Sour Feb 2024 
All Grain Recipe
Submitted By: Dibbs (Shared)
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| 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 |
Notes
Original recipe calls for 3.5 lb Cupuaqu fruit pulp and 1.75 lb dragon fruit pulp.
This Recipe Has Not Been Rated
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