See how she gose - Beer Recipe - Brewer's Friend

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See how she gose

121 calories 10.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Gose
Boil Time: 60 min
Batch Size: 40 liters (ending kettle volume)
Pre Boil Size: 48 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 68% (ending kettle)
Calories: 121 calories (Per 330ml)
Carbs: 10.6 g (Per 330ml)
Created: Friday August 19th 2016
1.040
1.007
4.3%
11.6
3.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg German - Pilsner3.5 kg Pilsner 38 1.6 46.1%
3.50 kg German - Wheat Malt3.5 kg Wheat Malt 37 2 46.1%
0.60 kg German - Acidulated Malt0.6 kg Acidulated Malt 27 3.4 7.9%
7.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
9 g magnum9 g magnum Hops Pellet 11.7 Boil 60 min 7.79 69.2%
4 g Magnum4 g Magnum Hops Pellet 12.9 Boil 60 min 3.82 30.8%
13 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
440 g Salted Gherkin. Sweet. Spiced. Flavor Boil --
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 L Infusion -- 65.5 °C 90 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 45.77 L. Suggest reducing initial water volume to 45.4 L and adding 0.37 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 22.8
Mash volume with grains 27.8
Grain absorption losses -7.6
Remaining sparge water volume 33.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 45.8 L) 48
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 42.2 L) 40
Estimated amount in fermentor 40
Total: 56.5  
Equipment Profile Used: System Default
 
Notes

Trying to work out salt content from gherkins and the liquid. Sodium content says about 2gms.
Added 10gms rock salt at 45 tasted
Added 10gms rock salt at 30 tasted
Added 10gms rock salt at 15 tasted

This brings us up to somewhere just under what would be considered a traditional gose salt amount which is quite high at 1g/l

We have .75g/l plus the gherkin juice and gherkins so reckon we're close to the traditional gose - salt-wise

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  • Last Updated: 2016-08-30 19:49 UTC