Catharina Sour with Andean Blackberry and Raspberry, All-Grain

(5 gallons/19 L, all-grain)
OG = 1.051  FG = 1.013
IBU = 8  SRM = 4  ABV = 5.1%

Andean blackberry (Moras de Castilla) are small, very dark, sweet, and intense blackberries when ripe. Perhaps a mix of elderberries and loganberries would be the best substitute if you can’t source them. They are mixed with raspberries in this recipe to add a bright acidity and freshness. The fruit is purchased as a pulp and briefly pasteurized before using, which adds a somewhat non-traditional (for Brazil) jammy note. Traditional kettle souring techniques can be used, but this recipe leverages the Philly Sour strain to ferment and sour jointly. This recipe also uses the technique to naturally carbonate in a keg using the fruit sugar, though you could add the fruit to the fermenter with an airlock if you plan to bottle.

– Recipe courtesy of Juan Jaramillo, Django Cerveceria, Quito, Ecuador

Ingredients

5 lbs. (2.3 kg) Pilsner malt
4 lbs. (1.8 kg) wheat malt 
1.5 lbs. (680 g) pale ale malt
8 oz. (227 g) Carapils® malt
10 g kosher salt
1 oz. (28 g) Simcoe® hops (whirlpool) 
2.7 L (2.9 qts.) blackberry puree 
2.7 L (2.9 qts.) raspberry puree 
WildBrew Philly Sour yeast

Step by Step

This recipe uses a single-infusion mash. In 17 quarts (16 L) of water, mash the grain at 151 °F (66 °C) for 60 minutes. Raise the mash to 169 °F (76 °C) and mash out for 10 minutes. Sparge slowly and collect 6.5 gallons (24.5 L) of wort. Boil for 60 minutes. Add the salt in the last 10 minutes of the boil. At the end of the boil, turn off heat and let cool to 194 °F (90 °C) and then add the whirlpool hop addition. Stir the wort and let rest for 10 minutes. Cool to 72 °F (22°C) and then pitch the yeast. 

When the fermentation has slowed considerably, pasteurize the fruit purees by bringing them up to 160 °F (71 °C) for one minute before cooling it. Once cooled, move puree to a keg and then transfer the slowly fermenting beer on top of it. Allow the beer to continue fermenting using the fruit as a priming sugar, while creating carbonation in the pressure-safe container. This process takes 2–3 weeks, then crash cool to 32 °F (0 °C) and hold for a week, then transfer under pressure to a fresh keg.

Catharina Sour with Andean Blackberry and Raspberry, Extract Only

(5 gallons/19 L, extract only)
OG = 1.051  FG = 1.013
IBU = 8  SRM = 4  ABV = 5.1%

Ingredients

7.1 lbs. (3.2 kg) wheat liquid malt extract
10 g kosher salt
1 oz. (28 g) Simcoe® hops (whirlpool) 
2.7 L (2.9 qts.) blackberry puree 
2.7 L (2.9 qts.) raspberry puree 
WildBrew Philly Sour yeast

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 60 minutes. Add the salt in the last 10 minutes of the boil. At the end of the boil, turn off heat and let cool to 194 °F (90 °C) and then add the whirlpool hop addition. Stir the wort and let rest for 10 minutes. Cool to 72 °F (22°C). Pitch the yeast.  

When the fermentation has slowed considerably, pasteurize the fruit purees by bringing them up to 160 °F (71 °C) for one minute before cooling it. Once cooled, move puree to a keg and then transfer the slowly fermenting beer on top of it. Allow the beer to continue fermenting using the fruit as a priming sugar, while creating carbonation in the pressure-safe container. This process takes 2–3 weeks, then crash cool to 32 °F (0 °C) and hold for a week, then transfer under pressure to a fresh keg.