Bruxa Catharina Sour Guava

A Brazilian swing on the Berliner Weiss, but with more oomph and a decided Tropical flair

Recipe Author: Ronaldo Ferreira
Beer Style: Catharina Sour
Batch Size: 6.5
Boil Time: 60 minutes
Original Gravity: 1.045
Est Final Gravity: 1.000
IBUs: 5


5.5 lbs Pilsner

5.5 lbs Wheat

0.25 lbs Oats

5.5 lbs Pilsner 49%
5.5 lbs Wheat 49%
0.25 lbs Flaked Oats 2%

Water Profile



Mash In – 113°F for 0 minutes
Main Rest – 145°F for 60 minutes
Mash Out – 169°F for 10 minutes


Polaris 5 IBUs 60 minutes


Lactobacillus P. or others including probiotic blends.
US-05/Wyeast 1056/WLP001


0.75 lbs Guava puree. (see notes)


After the lauter, bring to brief boil.

Cool to 96-100°F

Add lactic acid to acidify wort to a pH of 4.5

Pitch the lactobacillus cultures and cover the kettle with plastic wrap.

Allow to sit at temperature for 12-24 hours or until the pH hits 3.2-3.4

Return the beer to the boil, add hops, and chill.

Pitch regular clean yeast and go.

Add fruit to fermenter post fermentation and sit for 1 week before crashing and leaving behind your remaining solids.

Carbonate briskly and serve.