Gose con frutas - Beer Recipe - Brewer's Friend

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Gose con frutas

157 calories 19.3 g 12 L
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Beer Stats
Method: All Grain
Style: Gose
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 61.5 liters
Post Boil Size: 46.51 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Chelo
Calories: 157 calories (Per 12L)
Carbs: 19.3 g (Per 12L)
Created: Thursday July 16th 2020
1.047
1.016
4.0%
0.0
4.2
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Patagonia - Patagonia Pale ale2.5 kg Patagonia Pale ale 36.8 2.9 47.6%
1.60 kg Bestmalz - BEST Spelt1.6 kg BEST Spelt 37.7 2.2 30.5%
0.90 kg Bestmalz - BEST Wheat Malt0.9 kg BEST Wheat Malt 37.7 2.2 17.1%
0.25 kg Bestmalz - Rye Malt0.25 kg Rye Malt 38 3.1 4.8%
5.25 kg / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
3 ml Phosphoric acid Water Agt Sparge 1 hr.
8 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
- Keviek y Lacto
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 292 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Hammurabi Osmosis
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
116.7 18.5 0 120.9 183.1 4.4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13 L Decoction 52.5 °C 50 °C --
12 L Decoction 100 °C 72 °C --
15 L Fly Sparge 76 °C -- --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15.8
Mash volume with grains 19.2
Grain absorption losses -5.3
Remaining sparge water volume (equipment estimates 24 L) 51.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.6 L) 61.5
Boil off losses -8.6
Post boil Volume (equipment estimates 25 L) 46.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 46.5 L) 25
Total: 67.7  
Equipment Profile Used: System Default
 
Notes

Agregar coriandro 30 gms a la decocción 5 minutos antes de terminar
10 gramos de sal si no tiene frutas y 15 gramos de sal si tiene frutas
Cáscara de arroz 3 puñadoS para ayudar recirculado
Cerveza cruda sin Hervir: calentar a 95 y enfriar rápidamente a 35°
Frutas preparas 3 días antes
2.5 kilos de guayaba
2.5 kilos de Mango
Usar tabla y recipiente plástico esterilizado, pela papá
Pelar la piel y picar la fruta y guardar bolsa ziplock, hacer puré en bolsa y congelar
Se agrega al 5to día de fermentación, Dry hopear con 40 gms mosiac o Símil y dejar 1 semana a temperatura de fermentAcion
USaR SAl Sin Todo, sino Sal Marina
Hervir 15 gms de sal en 100 gms de agua decolorada y agregar al barril

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  • Last Updated: 2022-01-17 21:17 UTC