GÅSA - Pechè Gose - Beer Recipe - Brewer's Friend

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GÅSA - Pechè Gose

161 calories 13.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 60 liters (fermentor volume)
Pre Boil Size: 69.5 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 78% (brew house)
Hop Utilization: 98%
Calories: 161 calories (Per 330ml)
Carbs: 13.8 g (Per 330ml)
Created: Friday February 9th 2024
1.053
1.009
5.7%
5.5
3.4
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg German - Pilsner6 kg Pilsner 38 1.6 46.2%
6 kg German - Wheat Malt6 kg Wheat Malt 37 2 46.2%
1 kg Flaked Wheat1 kg Flaked Wheat 34 2 7.7%
13 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Saaz100 g Saaz Hops Pellet 3.5 Boil 10 min 5.49 100%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Protafloc Fining Boil 15 min.
4 g Yeast Nutrient Water Agt Boil 15 min.
20 g Sea salt Water Agt Boil 15 min.
50 ml Lactic acid Water Agt Sparge 0 min.
12 L peach juice - JAFFA Other Primary 3 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
66 Grams
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 275 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Askim Vannverk
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Vannkjemi:
Gypsum CaSo4: 20 gram
Cal.Chlor. CaCl2: 20 gram
Epsom salt: 15 gram
BAk. Soda NaHCO3: 10 gram
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
40 L Infusion 66 °C 66 °C 60 min
Temperature 77 °C 77 °C 10 min
43 L sparge to boilvolume Sparge 77 °C 77 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 66.2 L. Suggest reducing initial water volume to 45.4 L and adding 20.8 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 47.58 L. Suggest reducing strike water volume to 36.82 L and adding 2.18 L sparge/top-off. 39
Strike water volume at mash thickness of 3 L/kg 39
Mash volume with grains 47.6
Grain absorption losses -13
Remaining sparge water volume (equipment estimates 41.1 L) 44.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 66.2 L) 69.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 60
Going into fermentor 60
Total: 83.4  
Equipment Profile Used: System Default
 
Notes

Dag 1:
Etter mesking og skylling, kjøl ned vørter til 38 grader. Tilsett lactol til PH 4,5. Tilsett Sour Pitch. Flush kjelen med Co2. Sett på lokk og hold temperatur på 38 grader i ca 24 timer. Skal surnes til Ph 3,5
Husk vannkjemi, se notater Vann.

Dag2:
Ved oppnådd PH 3,5 - sett kjelen til kok. Kok ihht oppskrift. Husk havsalt, protafloc og næring. Kjøles ned og settes til gjæring på RF GF70 konisk. Dag 4 ut i gjæringsprosessen, tilsett Fersken pure. Dump gjær / trub på dag 2 og tre i coldchrash prosessen etter gjæringen er over. Dag 5 - tapp på fat og sett til karbonering.

Gjæring dag 3:
Tilsett 12 liter Jaffa PEACH juice, rett i gjæringskaret.

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  • Last Updated: 2024-03-26 13:26 UTC