Knary_HomeBrew Papaya GOSE - Beer Recipe - Brewer's Friend

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Knary_HomeBrew Papaya GOSE

223 calories 23.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Gose
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 223 calories (Per 12oz)
Carbs: 23.9 g (Per 12oz)
Created: Friday April 1st 2022
1.067
1.018
6.4%
24.0
4.2
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Belgian - Pilsner2.5 kg Pilsner 37 1.6 19.2%
2.50 kg Belgian - Wheat2.5 kg Wheat 38 1.8 19.2%
2 kg Flaked Oats2 kg Flaked Oats 33 2.2 15.4%
500 g Lactose (Milk Sugar)500 g Lactose (Milk Sugar) - (late boil kettle addition) 41 1 3.8%
500 g Papaya500 g Papaya - (late boil kettle addition) 2.9 0 3.8%
5 kg Papaya5 kg Papaya - (late fermenter addition) 2.9 0 38.5%
13 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Mosaic20 g Mosaic Hops Pellet 12.5 Boil 45 min 22.7 50%
20 g Lemondrop20 g Lemondrop Hops Pellet 6 Whirlpool at 80 °C 0 min 1.34 50%
40 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Irish Moss Fining Boil 15 min.
15 g Sea salt Spice Boil 10 min.
20 g Coriander Seed Spice Boil 10 min.
1 g Chalk Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
1 g Baking Soda Water Agt Mash 1 hr.
10 ml Phosphoric acid Water Agt Mash 1 hr.
15 g Salt Water Agt Mash 1 hr.
 
Yeast
Lallemand - WILDBREW™ HELVETICUS PITCH
Amount:
0.20 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Low
Optimum Temp:
38 - 45 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 143 B cells required
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 143 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.74 bar       Temp: 20 °C       CO2 Level: 2.35 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
96 10.9 157.4 50 96.8 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 L Preheat Flaked Infusion 58 °C 55 °C 30 min
16 L Infusion 68 °C 67 °C 50 min
Mash Out Infusion 67 °C 75 °C 15 min
20 L Fly Sparge 80 °C 75 °C --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 21
Mash volume with grains (equipment estimates 25.5 L) 25.6
Grain absorption losses -7
Remaining sparge water volume (equipment estimates 16.9 L) 14.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30 L) 28
Volume increase from sugar/extract (late additions) 0.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 25
Hops absorption losses (whirlpool, hop stand) -0.1
Top off amount 0.1
Going into fermentor 25
Total: 35.9  
Equipment Profile Used: System Default
 
Notes

Precalentamos 4 litros y añadimos los copos removiendo el contenido durante 30min.
luego añadimos el resto de agua de macerado y las maltas. Maceración y Mash out.

Hervido de 15min y enfriar a 38-40 grados para añadir el Pitch de Helveticus. Reposo durante 48h controlando la bajada de Ph.

Hervido normal y cargas de lúpulo.
Trasvase y añadimos la levadura.


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  • Last Updated: 2022-05-05 15:47 UTC