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2020-09-05 - Catharina Sour (Vedana)

Method: BIAB
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Rodrigo Rocha
Calories: 142 calories (Per 330ml)
Carbs: 11.6 g (Per 330ml)

Created: Tuesday April 21st 2020

Original Gravity:

1.047

Final Gravity:

1.007

ABV (standard):

5.3%

IBU (tinseth):

7.1

EBC (ebcmorey):

23.9

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	EBC	Bill %
3.50 kg	Weyermann - Pilsner3.5 kg Pilsner	36	2.51	43.8%
0.50 kg	United Kingdom - Malted Naked Oats0.5 kg Malted Naked Oats	33	1.97	6.3%
1 kg	Weyermann - CaraWheat1 kg CaraWheat	31	118.59	12.5%
2 kg	Guava2 kg Guava - (late fermenter addition)	2.8		25%
1 kg	Strawberry1 kg Strawberry - (late fermenter addition)	3.15		12.5%
8 kg / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
12 g	Hallertau Hersbrucker12 g Hallertau Hersbrucker Hops		Pellet	4	Boil	60 min	7.13	100%
12 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
12 g	Hallertau Hersbrucker (Pellet)		7.13	100%
12 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
23 L	Infusion	45 °C	52 °C	15 min
	Infusion	52 °C	62 °C	70 min
5 L	Infusion	62 °C	67 °C	60 min
	Sparge	67 °C	78 °C	10 min

Other Ingredients

Amount	Name	Type	Use	Time
1 ml	Lactic acid	Water Agt	Mash	1 hr.
5 g	Epsom Salt	Water Agt	Mash	1 hr.
9 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.

Yeast

Lallemand - WildBrew Philly Sour

Amount:	1 Each	Cost:
Attenuation (avg):	85%	Flocculation:	High
Optimum Temp:	20 - 25 °C	Starter:	No
Fermentation Temp:	21 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 175 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 1.01 bar Temp: 7 °C CO₂ Level: 2.5 Volumes

Target Water Profile

Light colored and malty

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	15	10	150	80	50
Adicionei 27 litros, inicialmente. Na mostura, tirei 3,5 litros e no mash out os adicionei de volta. No mash a densidade tava em 1,048 antes de adicionar água. , Então, além dos 3,5 L, adicionei mais 3 L de água e a densidade na pré-fervura foi pra 1,041. A OG ficou em 1,045, tinha 21,5 L de mosto frio na pré-fermentação e foram colocados.
Mash Chemistry and Brewing Water Calculator

Notes

CATHARINA SOUR - VEDANA

Para a acidificação, usar a levedura SOUR PITCH, da LALLEMAND.

Last Updated and Sharing

328

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Brews

Public: Yup, Shared
Last Updated: 2021-09-05 20:47 UTC

System Default

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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