Catharina Sour 1 All Grain Dalius 25.000 25.000 60 65.0 X4. Catharina Sour IBU 2 – 8 SRM 2 – 7 OG 1.039 – 1.048 FG 1.002 – 1.008 ABV 4.0% – 5.5% mash pH 5.3 4g gipso, 5g kalcio chlorido, 3ml fosforo 45 - mash in 63 - 60min 72 - 20min 78 - mash out No hops before souring. Drop pH with lactic acid to 4.5 before sour pitch. Kettle souring to pH 3.3 at 36-38C. Try to avoid oxigen. Fruits added after fermentation for ~1 week. 1.049 1.011 Magnum 1 13.0 0.0030 Boil 60.0 BEST Kvietinis salyklas 1 3.0000 Grain 82.2 2.4 BEST Pilsen salyklas 1 3.0000 Grain 80.1 2.0 Fermentis Safale US-05(56) Ale 1

Dry

0.0120 TRUE 78.0 Fermentis Safale US-05(56) Ale 1

Dry

0.0120 TRUE 78.0