BB053 Raspy Catharina - Beer Recipe - Brewer's Friend

BB053 Raspy Catharina

155 calories 13.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Catharina Sour
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 24 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Bachess
Calories: 155 calories (Per 330ml)
Carbs: 13.6 g (Per 330ml)
Created: Wednesday April 1st 2020
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sour

OG: 1.045 FG: 1.008 ABV: 4.8% IBU: 7

1.051
1.009
5.5%
7.4
7.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2.30 kg Dingemans - Pilsen MD2.3 kg Pilsen MD 37.3 3.07 53.5%
1.80 kg The Swaen - Swaen White Classic - Wheat / Tarwe1.8 kg Swaen White Classic - Wheat / Tarwe 37.7 4.07 41.9%
200 g The Swaen - Swaen Platinum Sauer200 g Swaen Platinum Sauer 36.8 14 4.7%
4.30 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Bramling Cross10 g Bramling Cross Hops Pellet 5.3 Boil 30 min 5.82 28.6%
25 g Bramling Cross25 g Bramling Cross Hops Pellet 5.3 Boil 2 min 1.6 71.4%
35 g / 0.00 €
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19.3 L 2 Infusion -- 67 °C 70 min
Temperature -- 76 °C 10 min
 
Other Ingredients
Amount Name Cost Type Use Time
2 g CaCl2 Water Agt Mash 1 hr.
2 g CaSO4 Water Agt Mash 1 hr.
20 ml Melkzuur Water Agt Boil 20 min.
240 g Yakult Water Agt Mash 62 hr.
1,000 g Raspberries Flavor Secondary 3 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18.5 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 84 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0
 
Target Water Profile
Kolff water Opijnen
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 9 35 94 71 137
After the Maisch and boil for 10 minutes, added 3 bottles Yakult for Kettle souring. After 62 Hours on 40 C the Ph was dropped to 3.62
Mash Chemistry and Brewing Water Calculator
 
Notes

Kettle sour:

In de ketel met 4.7 ph. Temp op 40 - 42 C gehouden voor 62 uur
Terug in de kookketel met ph 3.65
Bij koken is de ph 3.54


-----------------------------------------
Catharina Guajava
(5 gallons/19 L, all-grain)
OG = 1.047 FG = 1.008
IBU = 9 SRM = 3 ABV = 5.2%

Ingredients
6 lbs. (2.7 kg) Pilsner malt
3 lbs. 8 oz. (1.6 kg) wheat malt
3 AAU Magnum hops (30 min.) (0.25 oz./7 g at 12% alpha acids)
5.5 lbs. (2.5 kg) fresh guava, peeled, frozen, then thawed
(3) 80 g bottles “Yakult 40” brand probiotic drink (Lactobacillus casei Shirota)
SafAle US-05 or other clean, highly attenuative ale yeast
78 cup corn sugar (if priming)

Step by Step
Adjust brewing water with lactic acid, calcium sulfate, and calcium chloride to achieve a mash pH of 5.3 with 70ppm of calcium and a sulfate:chloride ratio of 1:1. I would use reverse osmosis (RO) water and adjust all brewing water to a pH of 5.5, then add ½ tsp of calcium sulfate and calcium chloride to the mash.

This recipe uses a step mash with rests at 122 °F (50 °C) for 5 minutes, 153 °F (67 °C) for 70 minutes, and 169 °F (76 °C) for 10 minutes. Sparge and collect 6.5 gallons (24.5 L) of wort.

Boil the wort for 10 minutes to sanitize without hops, then chill to 113 °F (45 °C). Acidify with lactic acid to a pH of 4.5. Pitch the Lactobacillus (probiotic drinks) directly into the boil kettle. Seal the boil kettle using plastic wrap. Purge with CO2 periodically. Keep the temperature at 113 °F (45 °C) using an electric heater or other method for 36 hours or until the pH reaches 3.5. Perform a second boil for 70 minutes, adding the hops with 30 minutes remaining. Chill the wort to 64 °F (18 °C), pitch the yeast, and ferment until SG 1.014. Add the guava and allow fermentation to finish.
Clarify if necessary. Rack the beer, prime and bottle condition, or keg and force carbonate.

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Last Updated: 2020-04-03 19:46 UTC

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