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Gose

112 calories 10.1 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 47 liters (fermentor volume)
Pre Boil Size: 57 liters
Pre Boil Gravity: 1.026 (recipe based estimate)
Efficiency: 66% (brew house)
Source: Francis
Calories: 112 calories (Per 330ml)
Carbs: 10.1 g (Per 330ml)
Created: Sunday May 20th 2018
1.037
1.007
4.0%
4.2
4.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Canadian - Pale Wheat5 kg Pale Wheat 36 2 51.3%
2 kg German - Pilsner2 kg Pilsner 38 1.6 20.5%
2 kg German - Acidulated Malt2 kg Acidulated Malt - (late boil kettle addition) 27 3.4 20.5%
0.50 kg Rice Hulls0.5 kg Rice Hulls 0 0 5.1%
0.25 kg German - Melanoidin0.25 kg Melanoidin 37 25 2.6%
9.75 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Saaz0.5 oz Saaz Hops Pellet 4.4 Boil 60 min 4.19 100%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz coriander Spice Boil 10 min.
1 oz pink himalayan salt Spice Boil 10 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
22 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 327 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
40 L 67.9C pour 7.75kg @ 22C Infusion -- 64.5 °C 60 min
15 L avec acid malt Infusion -- 64.5 °C 45 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 52.77 L. Suggest reducing initial water volume to 45.4 L and adding 7.37 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 29.3
Mash volume with grains 35.7
Grain absorption losses -9.8
Remaining sparge water volume (equipment estimates 34.2 L) 38.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 52.8 L) 57
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 47
Going into fermentor 47
Total: 67.7  
Equipment Profile Used: System Default
 
Notes

Ajout d'acid malt après 60 minutes de mash, équilibrer teméprature @ 65C et puis mash un autre 45 minutes.

Fermenté moitié avec Wy1318 (London ale III) et moiité avec le blend rustic ale de Wyeast



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Brew day notes:
2 steps de mash de 45 minutes @64-64.5
boil d'environ s 75 minutes puisque oublié d'ajouter sel et coriandre à temps.
OG de 1.037 au lieux de 1.040 prévu. Il faut ajuster nos specs d'équipements sur BrewersFriend

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  • Last Updated: 2018-06-22 13:41 UTC