Após o Mashout ferver o mosto por 5 minutos e resfriar a ambiente.
Corrigir o pH da mostura após o resfriamento para 4,5 com ácido lático.
Corrigir a temperatura para 45ºC e colocar 500g malte pilsen na panela borbulhar CO2 para eliminar o O2.
Lacrar a panela e acompanhar a acidificação até o pH 3.4.(kettle sour)
Fervura 60 min normal e pau na maquina.
Colocar 2,4kg de purê de manga palmer filtrado no final da fermentação primaria.
Acidificação com lactobacilos do malte (500g) @45ºC com 30hs chegou no ph 3.25.
Aroma ficou bem limpo sem indicação de contaminação.
Não houve formação do biofilme.
Foi levado 22l para o fermentador.
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Catharina Sour - Mango
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Catharina Sour - Mango
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