Catharina sour 1.0 peached Recipe

Recipe Info

Recipe Image

Catharina sour 1.0 peached

by on
All Grain
23 Liter(s)
28 Liter(s)
60 min
75%
sour fruity fizzy

Fermentables

28% - Wheat Malt - DE
1.8
37
2
Mash
19% - Acidulated Malt - DE
1.2
27
3
Mash
11% - Vienna - DE
0.7
37
4
Mash
28% - Pilsner - DE
1.8
38
1
Mash
8% - Carafoam - DE
0.5
34
1
Mash
6% - Munich Dark - DE
0.4
37
15
Mash

Hops

Oktawia PL
25
Pellet
Boil
30 min(s)
9
17.2
Galaxy
50
Pellet
Boil
3 min(s)
14.2
8.8
Waimea
30
Pellet
Boil
0 min(s)
14.4
0.0

Yeast

Wyeast German Ale 1007
75%

Other Stuff

No other stuff in this recipe

Mash Steps

No mash steps in this recipe

Special Instructions

1.
mash in 42 deg in 12L H2O
2.
protein rest @55C x 15 minutes
3.
saccharinization rest 64C x 60 minutes
4.
mash out 76C x 15 minutes
5.
spare with 15 L @78C
6.
cool to 38C
7.
pitch Lacto
8.
ferment @38C x 24 -48 H
9.
boil and add hop schedule
10.
Add Irish moss, nutrient @10 min in boil
11.
Cool to yeast pitching temperature (18C)
12.
pitch German ale
13.
after 2 weeks in primary, transfer to secondary with 1 LB defrosted and blended peach pulp
14.
Leave in secondary for another 8 weeks
15.
Add priming sugar and bottle condition x 12 weeks in cellar temp.

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Catharina sour 1.0 peached
  • 23.00 Gallons Liters Batch Size
  • 28.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.061 OG
  • 1.015 FG
  • 26.0 IBU (tinseth) Bitterness
  • 0.43 BG:GU
  • 5.5° SRM Color
  • 75% Efficiency
  • 5.9% ABV Alcohol
  • 207 per 12oz Calories
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