Gose like goose A.K.A EKAgose - Beer Recipe - Brewer's Friend

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Gose like goose A.K.A EKAgose

181 calories 17.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Gose
Boil Time: 60 min
Batch Size: 42 liters (fermentor volume)
Pre Boil Size: 49 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 181 calories (Per 330ml)
Carbs: 17.5 g (Per 330ml)
Created: Wednesday May 23rd 2018
1.059
1.013
6.0%
13.8
4.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.45 kg Finland - Wheat Malt5.45 kg Wheat Malt 38 2 46.6%
3.55 kg Finland - Pilsner Malt3.55 kg Pilsner Malt 37 2 30.3%
2.16 kg German - Acidulated Malt2.16 kg Acidulated Malt - (late boil kettle addition) 27 3.4 18.5%
0.54 kg Rice Hulls0.54 kg Rice Hulls 0 0 4.6%
11.70 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
33.16 g Santiam33.16 g Santiam Hops Pellet 6.5 Boil 60 min 13.84 100%
33.16 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.37 tsp Irish Moss Other Boil 15 min.
66.32 g Ground Coriander Seed Spice Boil 10 min.
49.74 g Sea Salt Spice Boil 10 min.
355.26 g Priming Sugar Fining Bottling 14 days
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
35.5 L Kaikki muut paitsi happomaltaat Infusion -- 65 °C 60 min
Happomaltaat sekaan Infusion -- 65 °C 45 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 47.87 L. Suggest reducing initial water volume to 45.4 L and adding 2.47 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 35.1
Mash volume with grains 42.8
Grain absorption losses -11.7
Remaining sparge water volume (equipment estimates 25.4 L) 26.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 47.9 L) 49
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 42
Going into fermentor 42
Total: 61.6  
Equipment Profile Used: System Default
 
Notes

https://www.panimonurkka.fi/tuote/chateau-acid/
Step by Step
Mill the grains, but be sure to keep the acidulated malt separate. Do not mill the rice hulls. Dough in all but the acidulated malt using 4.0 gallons (15 L) of water with a target mash holding temperature of 149 °F (65 °C). Hold the mash temperature for approximately 60 minutes or until the conversion is complete. Add the acidulated malt to the mash for an additional 45 minutes. Try to keep the temperature as close to original mash temperature as possible using an available heat source. Anything between 144–149 °F (62–65 °C) will work. Raise the temperature of the mash to 168 °F (76 °C) and begin sparging with 170 °F (77 °C) water until you collect 6.0 gallons (23 L) of wort in the kettle.

The total wort boiling time for this recipe is 60 minutes. At the onset of a full rolling boil, add your scheduled hop addition. When there are 15 minutes remaining in the boil, be sure to add your Irish moss or Whirlfloc® tablet to help with precipitation of the hot break. At 10 minutes remaining, add both the ground coriander seed and the salt.

Cool the wort to 68 °F (20 °C), transfer to your fermentation vessel and aerate the wort adequately. Add the contents of your yeast starter to the chilled wort. Ferment around 68 °F (20 °C) until the final gravity is reached, which should be in 5 to 7 days. Rack to a secondary vessel and allow the beer to mature another 5 to 7 days around the same temperature. Your beer is now ready to rack into a keg or bottles along with the priming sugar.

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  • Last Updated: 2018-05-26 10:45 UTC