Sunny Sunday Catharina Sour - Beer Recipe - Brewer's Friend

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Sunny Sunday Catharina Sour

Created: Thursday March 13th 2025
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148 calories 15.2 g 12 oz
Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.083 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Josh Weikert
Hop Utilization: 99%
Calories: 148 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)
1.045
1.011
4.5%
4.3
3.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb American - Pilsner4 lb Pilsner 37 1.8 42.1%
4 lb German - Wheat Malt4 lb Wheat Malt 37 2 42.1%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 10.5%
8 oz Rice Hulls8 oz Rice Hulls 0 0 5.3%
9.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.90 oz Hallertau Mittelfruh0.9 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 15 min 4.28 100%
0.90 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
16 oz Passion Fruit (fresh) Other Secondary 0 min.
32 oz Fresh Guava Other Secondary 0 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
Wyeast - Lactobacillus 5335
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
-
Optimum Temp:
60 - 95 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 82 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-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion 154 °F 152 °F 75 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.56 14.3  
Mash volume with grains 4.32 17.3  
Grain absorption losses -1.19 -4.8  
Remaining sparge water volume (equipment estimates 4.91 g | 19.6 qt) 0.88 3.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.03 g | 28.1 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 4.44 17.8
Equipment Profile Used: System Default
 
Notes

DIRECTIONS
Mill the grains, mix in the rice hulls, and mash at 152°F (67°C) for 75 minutes.

Allow the wort to cool to 110–120°F (43–49°C), pitch the Lactobacillus, flush with CO2, then cover tightly. Hold at or near that temperature for about 24 hours—or to taste; it should be tart but not sharply sour.

Boil for 15 minutes, adding hops according to the schedule.

Cool to about 68°F (20°C) and pitch the yeast. Ferment at 68°F (20°C) for 7 days, then add the fresh fruit juice.

Once the secondary fermentation is complete and the gravity has stabilized, package and carbonate to about 2.75 volumes of CO2.

BREWER’S NOTES
Step mash: This is optional, but I recommend it if your system makes it convenient. A typical regimen might include steps at 113°F (45°C), 15 minutes; 144°F (62°C), 30 minutes; and 162°F (72°C), 30 minutes, before ramping to 172°F (78°C) for mash out.

Gravity: I aimed high to give a solid background to the intense fruit; if you go with less assertive fruits, you could reduce to about 4.5 percent ABV as a target.

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  • Last Updated: 2025-03-21 00:54 UTC