Brazilla Catharina Sour - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Brazilla Catharina Sour

184 calories 17.6 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 184 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created: Saturday May 29th 2021
Similar Recipes

Berliner Weisse

OG: 1.056 FG: 1.013 ABV: 5.6% IBU: 9

Cuz Pickle Beer

by Cuz Brewing

OG: 1.060 FG: 1.015 ABV: 6.0% IBU: 7

1.056
1.012
5.8%
8.8
4.4
5.6
10.00
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb American - White Wheat4 lb American - White Wheat $ 2.50 / lb
$ 10.00 		40 2.8 33.3%
3 lb United Kingdom - Maris Otter Pale3 lb Maris Otter Pale 38 3.75 25%
4 lb Weyermann - Pilsner4 lb Pilsner 36 1.5 33.3%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 8.3%
12 lbs / $ 10.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Nelson Sauvin1 oz Nelson Sauvin Hops Pellet 12.6 Boil 5 min 8.78 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Calcium Chloride (anhydrous) Water Agt Mash 0 min.
1 tsp Gypsum Water Agt Mash 0 min.
1 tsp Wyeast - Beer Nutrient Fining Boil 10 min.
1 gal Jaboticaba grapes Flavor Secondary 7 days
 
Yeast
Lallemand - Sourvisiae
Amount:
20 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 235 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 5.4 oz       Temp: 68 °F       CO2 Level: 2.4 Volumes
 
Target Water Profile
Reverse Osmosis
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
4.25 gal Strike 70 °F 130 °F 15 min
Protein Rest Infusion 130 °F 130 °F 15 min
Saccharification Infusion 130 °F 152 °F 60 min
4.25 gal Mash out Sparge 152 °F 168 °F 20 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.13 16.5  
Mash volume with grains 5.01 20  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 5.71 g | 22.8 qt) 5 20  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.21 g | 32.8 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.13 36.5
Equipment Profile Used: System Default
"Brazilla Catharina Sour" Berliner Weisse beer recipe by 10 Palms. All Grain, ABV 5.8%, IBU 8.78, SRM 4.39, Fermentables: ( American - White Wheat, Maris Otter Pale, Pilsner, Corn Sugar - Dextrose) Hops: (Nelson Sauvin) Other: (Calcium Chloride (anhydrous), Gypsum, Beer Nutrient, Jaboticaba grapes)
Last Updated and Sharing
 
407
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-06-02 18:35 UTC