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
Malt/Grain/Sugar/Extract:
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
| N/A |
Mashing
| Mash In – 113°F for 0 minutes |
| Main Rest – 145°F for 60 minutes |
| Mash Out – 169°F for 10 minutes |
Hops:
| Polaris | – | 5 IBUs | 60 minutes |
Yeast:
| Lactobacillus P. or others including probiotic blends. |
| US-05/Wyeast 1056/WLP001 |
Misc:
| 0.75 lbs Guava puree. (see notes) |
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. |