Ileana's Gose - Beer Recipe - Brewer's Friend

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Ileana's Gose

133 calories 11.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Gose
Boil Time: 60 min
Batch Size: 28 liters (fermentor volume)
Pre Boil Size: 33 liters
Post Boil Size: 31 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 94%
Calories: 133 calories (Per 330ml)
Carbs: 11.9 g (Per 330ml)
Created: Friday October 30th 2020
1.044
1.008
4.8%
12.0
3.7
4.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.20 kg US - Pale 2-Row2.2 kg Pale 2-Row 37 1.8 38.6%
2.20 kg German - Wheat Malt2.2 kg Wheat Malt 37 2 38.6%
1.30 kg Weyermann - Acidulated1.3 kg Acidulated 27 3.4 22.8%
5.70 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
42 g Hallertau Mittelfruh42 g Hallertau Mittelfruh Hops Pellet 3.1 Boil 60 min 11.97 100%
42 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
40 g Coriander Seed Spice Boil 10 min.
30 g Sea salt Spice Boil 10 min.
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 Volumes
 
Target Water Profile
Agua Monterrey 2017
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.2 L Strike 73 °C 67 °C 60 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 17.1
Mash volume with grains 20.9
Grain absorption losses -5.7
Remaining sparge water volume (equipment estimates 23.4 L) 22.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.9 L) 33
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 28 L) 31
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 31 L) 28
Total: 39.6  
Equipment Profile Used: System Default
 
Notes

Se macera todo excepto la malta acidificada por 60 minutos
(se puede agregar algo de la malta acidificada para tener un mosto con pH de 5.4 al menos)
Se añade la malta acidificada por 45 minutos mas al macerado.

lectura de pH post macerado es de 4.6

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  • Last Updated: 2020-11-05 15:58 UTC