#7 - Eldest - Elderflower gose - Beer Recipe - Brewer's Friend

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#7 - Eldest - Elderflower gose

127 calories 10.9 g 0.33 L
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Beer Stats
Method: BIAB
Style: Gose
Boil Time: 20 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 18 liters
Pre Boil Gravity: 1.030 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Vari Gery
Calories: 127 calories (Per 0.33L)
Carbs: 10.9 g (Per 0.33L)
Created: Wednesday January 26th 2022
1.042
1.007
4.5%
9.2
3.0
5.5
8,958.00
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Weyermann - Pilsner2.5 kg Pilsner Ft 520.00 / kg
Ft 1,300.00 		36 1.5 69.4%
1 kg Weyermann - Pale Wheat1 kg Pale Wheat Ft 540.00 / kg
Ft 540.00 		36 2 27.8%
0.10 kg Weyermann - Acidulated0.1 kg Acidulated Ft 1,080.00 / kg
Ft 108.00 		27 3.4 2.8%
3.60 kg / Ft 1,948.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Citra50 g Citra Hops Ft 33.00 / g
Ft 1,650.00 		Pellet 11 Hop Stand at 80 °C 15 min 9.17 33.3%
100 g Citra100 g Citra Hops Ft 33.00 / g
Ft 3,300.00 		Pellet 11 Dry Hop at 20 °C 0 days 66.7%
150 g / Ft 4,950.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Sour pitch Ft 580.00 / each
Ft 580.00 		Fining Other 0 min.
4 L Elderflower Herb Whirlpool 15 min.
1 g/l Sea salt Spice Primary 0 min.
Ft 580.00
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Ft 1,480.00 / each
Ft 1,480.00
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
No
Fermentation Temp:
30 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 66 B cells required
Ft 1,480.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 96.4 g       Temp: 20 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
32244
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
18 L Mesh in Temperature -- 65 °C 60 min
7 L Sparge Sparge -- 78 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 24.4 L) 29.5
Mash volume with grains (equipment estimates 26.8 L) 31.9
Grain absorption losses -3.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 19.9 L) 25
Boil off losses -1.9
Post boil Volume 18
Hops absorption losses (whirlpool, hop stand) -0.3
Top off amount 0.3
Volume into fermentor 18
Total: 29.5  
Equipment Profile Used: System Default
 
Notes

Cefrézés és máslás után:

  • Spirállal levinni 35 °C-ra
  • Tejsavval beállítani a pH-t 4.5-re (~10ml)
  • Továbbra is a főzőedényben hagyva 1 zacskó Sour Pitchet belerakni, kifújni CO2-vel és lehetőleg légmentesen lezárni a fedővel
  • 1-2 nap pihenés konstans 35 °C-on
  • Ha lement olyan pH 3 körülre, akkor forralni olyan 20-45 percet (ahogy sikerül)
  • Spirállal lehűteni 80 °C-ra, majd beletenni a megtisztított bodzát (egy nagy szatyor, kb 4L) és a citrát (50g) kb. 15 percre
  • Lehűteni 30 °C-ra, beleönteni az erjesztőbe, beleszórni 1g/L mennyiségben a sót, majd a kveik élesztőt, majd jól bebugyolálni.
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  • Last Updated: 2022-01-26 11:54 UTC