Recipe Name: Catharina Sour Base
URL: https://www.mibrewsupply.com/recipe/catharina-sour-base
Type: All Grain
Style: Wild Specialty Beer

Notes: My version of the winning Fruited Catharina Sour from 2019 NHC. https://www.homebrewersassociation.org/homebrew-recipe/catharinas-passion-sour/

10 minute protein rest at 122, 60 minute sacc at 153, 10 minute mashout at 168. Boil 10 min and chill to 100 F.
Acidify to 4.2 pH. Pitch lacto and hold 90-100 for 24-48 hours until 3.2 pH is reached. Boil 75 min, add hops at 30 min. Pitch at 65 F, add fruit on day 5.

TOTAL WATER NEEDED
9.10 Gallons
STRIKE WATER TEMP
125 Fahrenheit
TOTAL MASH VOLUME
9.94 Gallons
PREBOIL WORT
8.63 Gallons
POSTBOIL WORT
6.75 Gallons
INTO FERMENTER
6.50 Gallons

Batch Size: 6.50 Gallons
Boil Length: 75 Minutes
OG: 1.043
FG: 1.009
ABV: 4.5%
IBU: 8
SRM: 3

Fermentables
------------
6.50lb Pilsen / Pilsner (DE) - Mash
4.00lb White Wheat (US) - Mash

Hops
----
0.25oz Citra - Boil - 30 Minute(s) (7.67 IBU)

Yeast
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Omega OYL-605 Lactobacillus Blend
Wyeast 1007 German Ale Liquid Yeast

Mash Schedule
-------------
122F for 10 Minutes
153F for 60 Minutes
168F for 10 Minutes