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

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Fjord & Fjell Saure Apfelsine II

Created: Thursday February 24th 2022
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139 calories 12.3 g 330 ml
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)
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

Batch Performance
Efficiency:
Conversion Efficiency N/A
Pre-Boil: 80% 27.3 ppg
Ending Kettle: 80% 27.3 ppg
Brew House: 73% 25 ppg
Wort Volume:
110 Liters
  • Expected 100 Liters of fermentable wort.
  • Adjust your equipment profile and calibrate your equipment to dial this in.
  • Expected OG: 11.4 °P
  • Actual OG: 11.7 °P
Alcohol and Attenuation:
ABV: 4.8%
  • Apparent Attenuation: 77.6%
  • Actual FG: 2.7 °P
  • Calories per 330ml 139 calories
  • Carbohydrates per 330ml 12.3 g
Amount Packaged:
105 Liters
Great job! You get to enjoy the equivalent of:
  • 12oz bottles: 296
  • 1/2L bottles: 210
  • Pints: 222
Latest Brew Log
Date Days Event Gravity Volume pH Temp Updated Comment
2/28/2022 10:30 AM
over 3 years ago 		+0 Mash Complete 142 Liters 3/1/2022 11:50 AM
over 3 years ago
2/28/2022 11:00 AM
over 3 years ago 		+0 Pre-Boil Gravity 11.7 °P 120 Liters 3/1/2022 11:51 AM
over 3 years ago
2/28/2022 12:00 PM
over 3 years ago 		+0 Boil Complete 11.7 °P 120 Liters 3/1/2022 11:52 AM
over 3 years ago 		Added 10 l water to dial in OG
2/28/2022 1:15 PM
over 3 years ago 		+0 Brew Day Complete 11.7 °P 110 Liters 31 °C 3/11/2022 7:44 AM
over 3 years ago
3/3/2022 4:30 PM
over 3 years ago 		+3 Sample 7.0 °P   3.4 26 °C 3/6/2022 8:03 PM
over 3 years ago
3/6/2022 1:00 PM
over 3 years ago 		+6 Sample 3.6 °P   3.4 25 °C 3/6/2022 8:00 PM
over 3 years ago
3/10/2022 5:00 PM
over 3 years ago 		+10 Sample 3.3 °P   24 °C 3/11/2022 7:42 AM
over 3 years ago 		Added orange juice & peel
3/15/2022 5:00 PM
over 3 years ago 		+15 Sample 3.1 °P   23 °C 3/15/2022 6:51 PM
over 3 years ago
3/18/2022 3:00 PM
over 3 years ago 		+18 Sample 2.7 °P   23 °C 3/19/2022 7:03 PM
over 3 years ago
3/21/2022 4:00 PM
over 3 years ago 		+21 Fermentation Complete 2.7 °P   3.47 23 °C 3/22/2022 5:02 PM
over 3 years ago
4/1/2022 2:00 PM
over 3 years ago 		+32 Packaged 105 Liters 4/13/2022 12:25 PM
over 3 years ago 		Kegs: 3 x 20 l / 1 x 10 l / 1 x 4 l
Bottles: 92 x 0.33 l
"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
  • Link To Parent Recipe