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Catharina Sour with Cupuaçu and Pitaya

Catharina Sour with Cupuaçu and Pitaya Recipe courtesy of Chico Milani, ACervA Catarinense (5 gallons/19 L, all-grain)OG = 1.050  FG = 1.008IBU = 7  SRM = 3  ABV = 5.5% Cupuaçu (Theobroma grandilorum)

Written by Gordon Strong

Issue: March-April 2023

Catharina Sour with Cupuaçu and Pitaya Recipe courtesy of Chico Milani, ACervA Catarinense (5 gallons/19 L, all-grain)OG = 1.050  FG = 1.008IBU = 7  SRM = 3  ABV = 5.5% Cupuaçu (Theobroma grandilorum)

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Catharina Sour with Cupuaçu and Pitaya Recipe courtesy of Chico Milani, ACervA Catarinense (5 gallons/19 L, all-grain)OG = 1.050  FG = 1.008IBU = 7  SRM = 3  ABV = 5.5% Cupuaçu (Theobroma grandilorum)

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