Passion Fruit Catharina - Beer Recipe - Brewer's Friend

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Passion Fruit Catharina

155 calories 11.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Berliner Weisse
Boil Time: 10 min
Batch Size: 4 gallons (ending kettle volume)
Pre Boil Size: 4.1 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: Tyson Schindler
Calories: 155 calories (Per 12oz)
Carbs: 11.8 g (Per 12oz)
Created: Wednesday April 28th 2021
1.048
1.006
5.5%
2.6
3.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.13 lb Ireks - Pilsner Malt3.125 lb Pilsner Malt 36 1.8 48.1%
2.88 lb German - Pale Wheat2.875 lb Pale Wheat 39 1.5 44.2%
6 oz Flaked Wheat6 oz Flaked Wheat 34 2 5.8%
2 oz German - Acidulated Malt2 oz Acidulated Malt 27 3.4 1.9%
6.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.10 oz Yakima Valley Hops - Citra0.1 oz Citra Hops Pellet 13.2 First Wort 10 min 2.57 100%
0.10 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 10 min.
3.80 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.10 g Epsom Salt Water Agt Mash 1 hr.
0.90 g Gypsum Water Agt Mash 1 hr.
4 lb Passion Fruit puree Flavor Secondary 7 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 225 B cells required
White Labs - Lactobacillus plantarum
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
70 - 100 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 225 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 14.85 psi       Temp: 37 °F       CO2 Level: 2.9 Volumes
 
Target Water Profile
RO water
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
13 qt BIAB Infusion -- 151 °F 60 min
5.2 qt Dunk spare in new pot Sparge -- 168 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 5.16 20.7  
Mash volume with grains 5.68 22.7  
Grain absorption losses -0.81 -3.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.25 g | 17 qt) 4.1 16.4  
Boil off losses -0.25 -1  
Hops absorption losses (first wort, boil, aroma) -0 -0  
Post boil volume (equipment estimates 3.85 g | 15.4 qt) 4 16  
Estimated amount in fermentor 4 16  
Total: 5.16 20.7
Equipment Profile Used: System Default
 
Notes

This is a Catharina Sour, BJCP provisional style X4 (not in brewers friend database, so just listed as Berliner Weisse - but bigger: OG range 1.039-1.048 and abv range 4.0-5.5%).

Just bring to a boil after mashing and then immediately lower temp to about 95° F. Adjust wort pH down to 4.5 with Lactic Acid, and pitch Lacto (I use Goodbelly shot, but any Plantarum strain works well). Cover kettle and try to hold temp (but plantarum works at room temp if you can’t) for about 24 hrs. Then bring to a boil to lock in acidity level, and boil for only 10 minutes, adding whirlfloc and any hops if you want (IBU range 2-8, but don’t need any). Pitch neutral ale yeast, but at lager rates because of the lower acidity.

Add fruit (I like Goya purée- 4 packs is almost 4 lbs) after primary fermentation, let sit a week or two, and then rack off fruit into keg or bottles.

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  • Last Updated: 2021-06-21 00:39 UTC