Harry Kirkham’s Catharina Sour with Pink Guava was the winner of the 2019 People’s Choice. The recipe is below.
Pink Guava Catharina Sour
6.00%
OG 1.052 (before fruit addition)
FG 1.008
IBU 0
Fermentables
50% Simpsons Pilsner Malt
50% Simpsons Wheat Malt
2kg Pink Guava Puree (in Fermenter)
Hops
20g Magnum Dry Hop 7 Days
Boil Additions
0.5 Protofloc Tablets @10mins
Yeast
White Labs WLP090 San Diego Super Yeast
6no. Swansons L.Plantarum Tablets, crushed and added to warm water.
Water Profile
Ca 65, Mg 8, Na 50, CL 96, SO4 15
Method
This is a fermenter soured beer. Other souring methods should work too!
Mash at 67C for 90 mins
Boil for 60 mins. Do NOT add any hops to the wort
Co-pitch the Yeast and L.Plantarum tablets into the fermenter.
Ferment at 20C
Monitor the pH until it reaches circa 4.00 or your preferred level of sourness. This should take around 7-10 days – you can add more tablets or up the temperature by a few degrees if it seems to have stalled.
Once the desired pH is reached, dry hop to kill off the L.Plantarum and stop further souring. Add the fruit puree to the fermenter.
Allow the fruit puree to ferment out, c.5 days, and package to 3.0 vol.
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