Fjord & Fjell Saure Apfelsine II - Beer Recipe - Brewer's Friend

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Fjord & Fjell Saure Apfelsine II

139 calories 12.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Gose
Boil Time: 60 min
Batch Size: 100 liters (fermentor volume)
Pre Boil Size: 108 liters
Post Boil Size: 106 liters
Pre Boil Gravity: 11.2 °P (recipe based estimate)
Post Boil Gravity: 11.4 °P (recipe based estimate)
Efficiency: 65% (brew house)
Source: Tore Haugholt
Hop Utilization: 94%
Calories: 139 calories (Per 330ml)
Carbs: 12.3 g (Per 330ml)
Created: Thursday February 24th 2022
11.4 °P
2.1 °P
4.9%
0.0
8.7
5.1
29.48
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
6.80 kg Weyermann - Oak Smoked Wheat Malt6.8 kg Oak Smoked Wheat Malt CHF 0.00 / kg
CHF 0.00 		38 3.84 27.4%
6 kg Weyermann - BIOLAND Pilsner Malt (Organic)6 kg BIOLAND Pilsner Malt (Organic) CHF 2.00 / kg
CHF 12.00 		29 2.8 24.1%
6.60 kg Weyermann - Bioland Weizenbraumalz hell6.6 kg Bioland Weizenbraumalz hell CHF 1.60 / kg
CHF 10.56 		37.3 4 26.5%
3.46 kg Munich - Light 10L3.46 kg Munich - Light 10L CHF 2.00 / kg
CHF 6.92 		33 10 13.9%
2 kg German - Acidulated Malt2 kg Acidulated Malt CHF 0.00 / kg
CHF 0.00 		27 7.58 8%
24.86 kg / CHF 29.48
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
200 g Mandarina Bavaria200 g Mandarina Bavaria Hops Pellet 6.8 Dry Hop 5 days 100%
200 g / CHF 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Table Salt Water Agt Mash 1 hr.
20 g Yeast Nutrition Other Boil 10 min.
30 g Bio Orange Peel Flavor Whirlpool 30 min.
30 g Cardamom / 110 Grams Spice Whirlpool 30 min.
80 g Table Salt Water Agt Whirlpool 30 min.
8 L Orange Juice Flavor Secondary 5 days
250 g orange peel Water Agt Mash 0 min.
 
Yeast
- Farmhouse Yeast #16 - Simonaitis
Amount:
1.25 Each
Cost:
Attenuation (avg):
82%
Flocculation:
Medium
Optimum Temp:
20 - 35 °C
Starter:
Yes
Fermentation Temp:
28 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 571 B cells required
CHF 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 2.88 bar       Temp: 28 °C       CO2 Level: 5.5 g/l
 
Target Water Profile
Belgian White
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
20 6 28 45 22 60

Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
56.8 L Mash In Strike 70 °C 62 °C 30 min
Mash Out Temperature -- 72 °C 30 min
52 L Fly Sparge Sparge -- 76 °C 30 min
Starting Mash Thickness: 2.3 L/kg
Starting Grain Temp: 16 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 105.7 L. Suggest reducing initial water volume to 45.4 L and adding 60.3 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 73.59 L. Suggest reducing strike water volume to 28.99 L and adding 28.19 L sparge/top-off. 57.2
Strike water volume at mash thickness of 2.3 L/kg 57.2
Mash volume with grains 73.6
Grain absorption losses -24.9
Remaining sparge water volume (equipment estimates 74.3 L) 76.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 105.7 L) 108
Boil off losses -5.7
Post boil Volume (equipment estimates 100 L) 106
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 106 L) 100
Total: 133.8  
Equipment Profile Used: System Default
"Fjord & Fjell Saure Apfelsine II" Gose beer recipe by Tore Haugholt. All Grain, ABV 4.94%, IBU 0, SRM 8.73, Fermentables: (Oak Smoked Wheat Malt, BIOLAND Pilsner Malt (Organic), Bioland Weizenbraumalz hell, Munich - Light 10L, Acidulated Malt) Hops: (Mandarina Bavaria) Other: (Table Salt, Yeast Nutrition, Bio Orange Peel, Cardamom / 110 Grams, Orange Juice, orange peel)
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  • Last Updated: 2023-03-04 20:08 UTC
  • Snapshot Created: 2022-02-24 16:35 UTC
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