Recipe

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 = 1.008
IBU = 7  SRM = 3  ABV = 5.5%

Cupuaçu (Theobroma grandilorum) is a Brazilian fruit with a flavor like banana, pear, pineapple, and chocolate that you may be able to source online. There is no direct substitute, but a blend of tropical fruit may be used. Pitaya is dragon fruit, and is used to provide color. The recipe uses the pulp of the fruit only. 

Ingredients
5.25 lbs. (2.4 kg) Pilsner malt
4.25 lbs. (1.9 kg) wheat malt 
8 oz. (227 g) flaked oats
4 oz. (113 g) acid malt
2.9 AAU Hallertauer hops (20 min.) (0.7 oz./20 g at 4.1% alpha acids)
3.5 lbs. (1.6 kg) cupuaçu pulp
1.75 lbs. (0.79 kg) dragon fruit pulp
200 billion cells Lactobacillus helveticus
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale), or SafAle US-05 yeast
7⁄8 cup corn sugar (if priming)

Step by Step
This recipe uses reverse osmosis (RO) water. Add 0.5 tsp. calcium chloride and 0.5 tsp. calcium sulfate to the mash.

This recipe uses a kettle souring method. In 15 quarts (14 L) water, mash the grain at 150 °F (66 °C) for 60 minutes. Raise the mash to 172 °F (78 °C) and mash out for 10 minutes. Sparge slowly and collect 6.5 gallons (24.5 L) of wort. Boil for 10 minutes without hops. Cool to 100 °F (38 °C). Adjust the pH of the wort to 4.5 measured at room temperature using lactic acid. Pitch the Lactobacillus. Let it sour until a pH of 3.1–3.2 is reached (usually 2–3 days). 

Bring to a boil. Boil for 60 minutes, adding hops with 20 minutes remaining in the boil. Cool to 61 °F (16 °C) and pitch the ale yeast. Ferment at 64 °F (18 °C).

Add the fruit when the gravity reaches 1.018, usually after 3 to 5 days. Do not wait for fermentation to slow down; fruit must be added at high kräusen. The fermentation temperature can rise as high as 70 °F (21 °C), allow to ferment to completion, about four days. Cold crash the beer and then rack off the fruit.

Prime and bottle condition, or keg and force carbonate to 2.6 v/v.

Catharina Sour with Cupuaçu and Pitaya

(5 gallons/19 L, extract only)
OG = 1.050  FG = 1.008
IBU = 7  SRM = 3  ABV = 5.5%

Ingredients
5.8 lbs. (2.6 kg) dried wheat malt extract (this is a blend of wheat and base malt) 
2.9 AAU Hallertauer hops (20 min.) (0.7 oz./20 g at 4.1% alpha acids)
3.5 lbs. (1.6 kg) cupuaçu pulp
1.75 lbs. (0.79 kg) dragon fruit pulp
200 billion cells Lactobacillus helveticus
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale), or SafAle US-05 yeast
7⁄8 cup corn sugar (if priming)

7⁄8 cup corn sugar (if priming)

Step by Step
Use 6.5 gallons (24.5 L) of water in the brew kettle; heat to 158 °F (70 °C). Turn off the heat. Add the malt extract and stir thoroughly to dissolve completely. You do not want to feel liquid extract at the bottom of the kettle when stirring with your spoon. Turn the heat back on and bring to a boil. 

Boil for 10 minutes without hops. Cool to 100 °F (38 °C). Adjust the pH of the wort to 4.5 measured at room temperature using lactic acid. Pitch the Lactobacillus. Let it sour until a pH of 3.1–3.2 is reached (usually 2–3 days). 

Bring to a boil. Boil for 60 minutes, adding hops with 20 minutes remaining in the boil. Cool to 61 °F (16 °C) and pitch the ale yeast. Ferment at 64 °F (18 °C).

Add the fruit when the gravity reaches 1.018, usually 3–5 days. Do not wait for fermentation to slow; fruit must be added at high kräusen. The fermentation temperature can rise as high as 70 °F (21 °C), allow to ferment to completion, about four days. Cold crash the beer and rack off the fruit.

Prime and bottle condition, or keg and force carbonate to 2.6 v/v.

Issue: March-April 2023