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Recipe: Dádiva Push the Boundaries Catharina Sour
From Dádiva brewery in São Paulo with BRLO in Berlin, this German-Brazilian take on the Catharina sour combines fresh mango and cherry-like acerola for bright, tropical fruit flavors.
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Based in Várzea Paulista, Brazil, north of São Paulo, the Dádiva brewery collaborated in 2019 with Berlin’s BRLO to produce a Catharina sour that draws flavors from both countries. Fresh mango and cherry-like acerola bring the bright, tropical fruit flavors, while some fresh sauerkraut contributes to the acidification.
For more on Brazil’s signature craft beer style, see Catharina Power.
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.039 (9.8°P)
FG: 1.009 (2.3°P)
IBUs: 5
ABV: 4%
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Based in Várzea Paulista, Brazil, north of São Paulo, the Dádiva brewery collaborated in 2019 with Berlin’s BRLO to produce a Catharina sour that draws flavors from both countries. Fresh mango and cherry-like acerola bring the bright, tropical fruit flavors, while some fresh sauerkraut contributes to the acidification.
For more on Brazil’s signature craft beer style, see Catharina Power.
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.039 (9.8°P)
FG: 1.009 (2.3°P)
IBUs: 5
ABV: 4%
[PAYWALL]
MALT/GRAIN BILL
4 lb (1.8 kg) pilsner malt
2.5 lb (1.1 kg) wheat malt
12 oz (340 g) flaked wheat
8 oz (227 g) rice hulls
HOPS & ADDITIONS SCHEDULE
2 lb (907 g) fresh sauerkraut at acidification
0.2 oz (6 g) Hallertauer Magnum at 15 minutes [5 IBUs]
1 pint (473 ml) freshly juiced mango at secondary
2 pints (946 ml) fresh juiced acerola at secondary
BACTERIA & YEAST
Wyeast 5335 Lactobacillus buchneri and Wyeast 1056 American Ale
DIRECTIONS
Mill the grains, mix in the rice hulls, and mash at 152°F (67°C) for 75 minutes. Recirculate until the runnings are clear, then run off into the kettle. Sparge and top up as needed to get about 6 gallons (23 liters) of wort. Allow the wort to cool to 110–120°F (43–49°C), pitch the Lactobacillus and sauerkraut, flush with CO2, then cover tightly. Hold at or near that temperature for about 24 hours—or to taste; it should be tart but not sharply sour. Boil for 15 minutes, adding hops according to the schedule. Cool to about 68°F (20°C) and pitch the yeast. Ferment at 68°F (20°C) for 7 days, then add the fresh fruit juice. Once the secondary fermentation is complete and the gravity has stabilized, package and carbonate to about 2.75 volumes of CO2.
BREWER’S NOTES
Sauerkraut: It imparts no flavor to the finished beer but contributes to the acidification—look for any fresh, ready-to-eat sauerkraut at your local market, or ferment your own. (Avoid the canned/jarred options.)
Fruit: If you don’t have a juicer, you can crush or puree the fresh fruit.
