Guava Catharina Sour (Philly yeast) - Beer Recipe - Brewer's Friend

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Guava Catharina Sour (Philly yeast)

147 calories 10.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 23 liters (ending kettle volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: James Croy
Calories: 147 calories (Per 330ml)
Carbs: 10.4 g (Per 330ml)
Created: Thursday November 5th 2020
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OG: 1.050 FG: 1.009 ABV: 5.4% IBU: 9

1.049
1.005
5.7%
8.8
3.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2,700 g Weyermann - Extra Pale Premium Pilsner Malt2700 g Extra Pale Premium Pilsner Malt 38 1.5 56.3%
1,600 g New Zealand - Wheat Malt1600 g Wheat Malt 35.4 2.13 33.3%
500 g Cane Sugar500 g Cane Sugar 46 0 10.4%
4,800 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Rakau7 g Rakau Hops Pellet 10.5 Boil 60 min 8.75 100%
7 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
2 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
32 Grams
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
20 - 25 °C
Starter:
No
Fermentation Temp:
23 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
31 L Temperature 50 °C 50 °C 5 min
Temperature 50 °C 64 °C 70 min
Temperature 64 °C 75 °C 10 min
Starting Mash Thickness: 4.8 L/kg
Starting Grain Temp: 25 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4.8 L/kg 20.6
Mash volume with grains 23.5
Grain absorption losses -4.3
Remaining sparge water volume 11.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 28.7 L) 27
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil volume (equipment estimates 21.3 L) 23
Estimated amount in fermentor 23
Total: 31.9  
Equipment Profile Used: System Default
"Guava Catharina Sour (Philly yeast)" Berliner Weisse beer recipe by James Croy. All Grain, ABV 5.72%, IBU 8.75, SRM 2.95, Fermentables: (Extra Pale Premium Pilsner Malt, Wheat Malt, Cane Sugar) Hops: (Rakau) Other: (Calcium Chloride (anhydrous), Gypsum, Lactic acid)
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  • Public: Yup, Shared
  • Last Updated: 2020-11-05 23:19 UTC