Salty liquorice gose - Beer Recipe - Brewer's Friend

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Salty liquorice gose

165 calories 15.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Gueuze
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 55 liters
Post Boil Size: 50 liters
Pre Boil Gravity: 12.2 °P (recipe based estimate)
Post Boil Gravity: 13.4 °P (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 165 calories (Per 330ml)
Carbs: 15.1 g (Per 330ml)
Created: Tuesday April 6th 2021
13.4 °P
2.7 °P
5.7%
8.5
4.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 kg Viking - Wheat Malt7 kg Wheat Malt 38 2.5 56%
5 kg Viking - Pale Ale Malt5 kg Pale Ale Malt 37 2.5 40%
0.50 kg Weyermann - Acidulated0.5 kg Acidulated 27 3.4 4%
12.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Hallertau Tradition (Germany)25 g Hallertau Tradition (Germany) Hops Pellet 5 Boil 30 min 4.9 71.4%
10 g Huell Melon10 g Huell Melon Hops Pellet 7.2 Boil 55 min 3.59 28.6%
35 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.30 L Salty liquorice extract Flavor Boil 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 234 B cells required
Imperial Yeast - F08 Sour Batch Kidz
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
20 - 24 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 234 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 55.88 L. Suggest reducing initial water volume to 45.4 L and adding 10.48 L sparge/top-off.  
Strike water volume at mash thickness of 1.5 L/kg 18.8
Mash volume with grains 27
Grain absorption losses -12.5
Remaining sparge water volume (equipment estimates 50.5 L) 49.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 55.9 L) 55
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 50
Going into fermentor 50
Total: 68.4  
Equipment Profile Used: System Default
 
Notes

Split the batch in two tanks. Add US-05 in to the other and Sour patch to another tank. Mix both tanks when they are fermented.

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  • Last Updated: 2021-04-06 08:49 UTC