Beetroot Gose - Beer Recipe - Brewer's Friend

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Beetroot Gose

238 calories 21.6 g 0.5 L
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Beer Stats
Method: All Grain
Style: Gose
Boil Time: 80 min
Batch Size: 13.9 liters (fermentor volume)
Pre Boil Size: 16.266 liters
Post Boil Size: 14.974 liters
Pre Boil Gravity: 11.8 °P (recipe based estimate)
Post Boil Gravity: 12.8 °P (recipe based estimate)
Efficiency: 83.5% (brew house)
No Chill: 26 minute extended hop boil time
Hop Utilization: 98%
Calories: 238 calories (Per 0.5L)
Carbs: 21.6 g (Per 0.5L)
Created: Monday May 17th 2021
12.8 °P
2.5 °P
5.5%
9.0
7.8
4.9
8.67
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
1,756 g Bestmalz - BEST Wheat Malt1756 g BEST Wheat Malt 1.50 € / kg
2.63 € 		35.65 4.8 60.1%
674 g Viking - Pilsner Malt674 g Pilsner Malt 1.40 € / kg
0.94 € 		34.95 3.81 23.1%
351 g Bestmalz - BEST Pilsen351 g BEST Pilsen 1.40 € / kg
0.49 € 		35.22 3.95 12%
141 g Castle Malting - Château Acid (Malta Acida)141 g Château Acid (Malta Acida) 2.60 € / kg
0.37 € 		30.65 10.99 4.8%
2,922 g / 4.44 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.79 g Hallertau Magnum2.79 g Hallertau Magnum Hops 0.02 € / g
0.06 € 		Pellet 12.5 First Wort 0 min 7.07 48.3%
2.99 g Žatecký Poloraný Červenák2.99 g Žatecký Poloraný Červenák Hops 0.02 € / g
0.06 € 		Pellet 4.09 Boil 15 min 1.94 51.7%
5.78 g / 0.12 €
 
Other Ingredients
Amount Name Cost Type Use Time
0.72 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
6 ml Lactic acid Water Agt Mash 1 hr.
7.60 g Salt Water Agt Mash 1 hr.
0.54 g Calcium Chloride (anhydrous) Water Agt Sparge 1 hr.
2.50 ml Lactic acid Water Agt Sparge 1 hr.
0.94 g Salt Water Agt Sparge 1 hr.
6 ml Lactic acid Water Agt Other 0 min.
0.53 g Protafloc 0.13 € / g
0.07 € 		Fining Boil 15 min.
0.31 g Servomyces 0.49 € / g
0.15 € 		Other Boil 10 min.
7.60 g Salt Water Agt Boil 5 min.
25.05 g Coriander Seed – crushed Spice Boil 5 min.
0.22 €
 
Yeast
Dr.Max - Laktobacily 6
Amount:
6 Each
Cost:
0.27 € / each
1.60 €
Attenuation (custom):
80%
Flocculation:
Low
Optimum Temp:
30 - 40 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 177 B cells required
Fermentis - K-97
Amount:
1 Each
Cost:
2.30 € / each
2.30 €
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
15 - 20 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 177 B cells required
3.90 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.8 Volumes
 
Target Water Profile
Furdekova 8
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
72 0 0 127 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.969 L Strike 45 °C 44 °C 30 min
Temperature -- 67 °C 40 min
Temperature -- 72 °C 35 min
Temperature -- 77 °C 5 min
8.524 L Fly Sparge 80 °C -- --
Starting Mash Thickness: 3.75 L/kg
Starting Grain Temp: 24 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.8 L/kg 11
Mash volume with grains 12.9
Grain absorption losses -2.9
Remaining sparge water volume (equipment estimates 14.4 L) 9.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 21.5 L) 16.3
Boil off losses -7.6
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume (equipment estimates 13.9 L) 15
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 15 L) 13.9
Total: 20.1  
Equipment Profile Used: System Default
 
Notes

Target mash pH: 5,2-5,3
Pre-souring boil: 15'
Pre-souring gravity: 10,8
Target pre-souring pH: 4,6
Target souring temp: 38-39
Target post-souring pH: 3,3-3,4
Target BU:GU: 0,18
Target ferm temp: 17,5
Target CO2 vols: 2,8

Lacto required: 17,6 mld = 5,03 cps
1 balenie K-97: 115-161 mld (126-168 mld required)

Začiatok 2. varu (100°): 17,592
Koniec 2. varu (100°): 15,592
Bez chmeľu (100°): 15,586
Vychladené (18°): 14,183 / 1047 / 11,7
Zakvasené (18°): 14,313 / 1047 / 11,6
S cviklou: 16,3 / 1044 / 11
s Dextrózovou vodou: 16,4 /

24.5. 23:55
ukončený var 17,865 l (99°C)
10,6 °B = eff ~ 85%
pH 5,2-5,3
kyselina mliečna – pH znížené na 4,6
25.5. 0:30 zakvasené
najprv to nechtiac šlo až po 43°C
potom 34-40°C

26.5. 10:50
pH 3,2
var
po vychladení 13,625 l = 13 °B = eff ~ 83,5%
po zakvasení 13,9 l =

2.6. 22:15
pridaná surová odšťavená cvikla 1327 g / 1,05 l

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  • Last Updated: 2021-06-02 20:43 UTC