sour - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

sour

136 calories 12 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Catharina Sour
Boil Time: 60 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 28.4 liters
Post Boil Size: 24.6 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 136 calories (Per 330ml)
Carbs: 12 g (Per 330ml)
Created: Monday December 21st 2020
Similar Recipes

BB053 Raspy Catharina

by Bachess

OG: 1.051 FG: 1.009 ABV: 5.5% IBU: 7

1.045
1.008
4.8%
7.1
3.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Agrária - Pilsner Malt3 kg Pilsner Malt 37 2 37.5%
1 kg Plum1 kg Plum - (late fermenter addition) 4.95 0 12.5%
1 kg Briess - Wheat Malt, Red1 kg Wheat Malt, Red 37.3 2.3 12.5%
1 kg Strawberry1 kg Strawberry - (late fermenter addition) 3.15 0 12.5%
2 kg Blackberry2 kg Blackberry - (late fermenter addition) 3.6 0 25%
8 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Magnum5 g Magnum Hops Pellet 12 Boil 40 min 7.11 100%
5 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 175 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Strike 45 °C 67 °C 60 min
Starting Mash Thickness: 1.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 6
Mash volume with grains 8.6
Grain absorption losses -4
Remaining sparge water volume (equipment estimates 25.4 L) 27.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.5 L) 28.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume (equipment estimates 20.8 L) 24.6
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24.6 L) 20.8
Total: 33.3  
Equipment Profile Used: System Default
"sour" Catharina Sour beer recipe by Anonymous. All Grain, ABV 4.79%, IBU 7.11, SRM 3.41, Fermentables: (Pilsner Malt, Plum, Wheat Malt, Red, Strawberry, Blackberry) Hops: (Magnum)
Last Updated and Sharing
 
998
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-12-21 12:03 UTC