Guava Catharina Sour - Beer Recipe - Brewer's Friend

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Guava Catharina Sour

152 calories 14.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Wild Specialty Beer
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 24 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 152 calories (Per 330ml)
Carbs: 14.1 g (Per 330ml)
Created: Saturday September 1st 2018
1.050
1.010
5.2%
0.0
3.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.20 kg United Kingdom - Lager2.2 kg Lager 38 1.4 34.4%
2.20 kg United Kingdom - Wheat2.2 kg Wheat 37 2 34.4%
2 kg Guava2 kg Guava - (late boil kettle addition) 2.8 0 31.2%
6.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Magnum20 g Magnum Hops Pellet 15 Dry Hop 7 days 100%
20 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 kg Guava Flavor Primary 7 days
0.50 each Protofloc Fining Boil 10 min.
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
White Labs - San Diego Super Yeast WLP090
Amount:
1 Each
Cost:
Attenuation (avg):
79.5%
Flocculation:
Med-High
Optimum Temp:
18 - 20 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 177 B cells required
- 6 Lacto Plantarum tablets
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
-8 - -4 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 177 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Edinburgh EH8
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
65 8 50 96 15 23
1tsp Calcium Chloride
0.75tsp Baking Soda
1.5tsp Lactic Acid to 5.4pH
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13 L Strike at 74C Infusion -- 67 °C 90 min
17 L Batch Sparge to collect 24L Sparge -- 75 °C 15 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 13.2
Mash volume with grains 16.1
Grain absorption losses -4.4
Remaining sparge water volume (equipment estimates 14.8 L) 16.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 22.7 L) 24
Volume increase from sugar/extract (late additions) 2
Boil off losses -5.7
Post boil Volume 19
Going into fermentor 19
Total: 29.3  
Equipment Profile Used: System Default
 
Notes

Rehydrate lacto in warm water.
Co-pitch lacto and sacc into fermenter
Dry hop at 3.6 ph / desired sourness

2019 Scottish Craft Brewers Competition

Winner - People's Choice

2021 Scottish National Homebrew Competition

2nd Place - Fruit Spice and Vegetable Beers (with Coconut and Pineapple instead of Guava)




Award Winning Recipe
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  • Last Updated: 2021-06-30 10:40 UTC