Mango/Maracuya Catharina Sour - Beer Recipe - Brewer's Friend

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Mango/Maracuya Catharina Sour

127 calories 10.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 30 min
Batch Size: 21.5 liters (fermentor volume)
Pre Boil Size: 21.3 liters
Post Boil Size: 20.1 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Iván Barenboim
Calories: 127 calories (Per 330ml)
Carbs: 10.9 g (Per 330ml)
Created: Tuesday July 7th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Weyermann - Pale Wheat2 kg Pale Wheat 230.00 € / kg
460.00 € 		36 2 35.1%
0.50 kg Mango0.5 kg Mango - (late fermenter addition) 540.00 € / kg
270.00 € 		4.95 0 8.8%
1 kg Passionfruit1 kg Passionfruit - (late fermenter addition) 350.00 € / kg
350.00 € 		5 0 17.5%
2.20 kg US - American - Pale2.2 kg American - Pale 70.00 € / kg
154.00 € 		37 3.5 38.6%
5.70 kg / 1,234.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Apollo5 g Apollo Hops 5.10 € / g
25.50 € 		Pellet 18 Boil 15 min 5.82 100%
5 g / 25.50 €
 
Other Ingredients
Amount Name Cost Type Use Time
2.80 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3.23 ml Citric acid Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
3 g Whirlfloc / 52.11 Grams Water Agt Boil 10 min.
0.10 g Wyeast - Beer Nutrient Water Agt Boil 10 min.
1 g Citric acid Water Agt Sparge 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
231.00 € / each
231.00 €
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 113 B cells required
Lallemand - WILDBREW™ SOUR PITCH
Amount:
1 Each
Cost:
1,400.00 € / each
1,400.00 €
Attenuation (avg):
0%
Flocculation:
Low
Optimum Temp:
30 - 40 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 113 B cells required
1,631.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.81 bar       Temp: 5 °C       CO2 Level: 2.4 Volumes
 
Target Water Profile
Rubia maltosa
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
55 5 30 90 90 32
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13 L Macerado Infusion -- 66 °C 45 min
Recirculado Vorlauf -- 68 °C --
13 L Lavado Fly Sparge -- 75 °C --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 12.6
Mash volume with grains (equipment estimates 14 L) 15.4
Grain absorption losses -4.2
Remaining sparge water volume (equipment estimates 15.5 L) 13.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 23 L) 21.3
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 20.1
Top off amount 1.4
Going into fermentor 21.5
Total: 26.4  
Equipment Profile Used: System Default
"Mango/Maracuya Catharina Sour" Fruit Beer recipe by Iván Barenboim. All Grain, ABV 4.54%, IBU 5.82, SRM 4.21, Fermentables: ( Pale Wheat, Mango, Passionfruit, American - Pale) Hops: (Apollo) Other: (Calcium Chloride (dihydrate), Citric acid, Epsom Salt, Gypsum, Whirlfloc / 52.11 Grams, Wyeast - Beer Nutrient)
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  • Last Updated: 2024-06-23 08:21 UTC