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
OG 1.052 (before fruit addition)
50% Simpsons Pilsner Malt
50% Simpsons Wheat Malt
2kg Pink Guava Puree (in Fermenter)
20g Magnum Dry Hop 7 Days
0.5 Protofloc Tablets @10mins
White Labs WLP090 San Diego Super Yeast
6no. Swansons L.Plantarum Tablets, crushed and added to warm water.
Ca 65, Mg 8, Na 50, CL 96, SO4 15
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.