MRT_201807_ÇİLEKKİWİ_GOSE - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

MRT_201807_ÇİLEKKİWİ_GOSE

135 calories 14 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Fruit and Spice Beer
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 24 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 135 calories (Per 330ml)
Carbs: 14 g (Per 330ml)
Created: Thursday July 26th 2018
1.044
1.011
4.3%
3.4
3.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg German - Pilsner2 kg Pilsner 38 1.6 50%
2 kg German - Wheat Malt2 kg Wheat Malt 37 2 50%
4 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g El Dorado30 g El Dorado Hops Pellet 15.7 Whirlpool at 80 °C 30 min 2.36 50%
30 g Cascade30 g Cascade Hops Pellet 7 Whirlpool at 80 °C 30 min 1.05 50%
60 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
17 g Salt Spice Boil 0 min.
19 g Coriander Spice Boil 0 min.
750 g Strawberry puree Other Primary 0 min.
750 g Kiwi puree Other Primary 0 min.
 
Yeast
Imperial Yeast - A20 Citrus
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
19 - 27 °C
Starter:
No
L Plantarum kettle sour
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 L Infusion -- 63 °C 60 min
12 L Sparge -- 65 °C --
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 16
Mash volume with grains 18.6
Grain absorption losses -4
Remaining sparge water volume (equipment estimates 14.9 L) 12.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26 L) 24
Boil off losses -5.7
Post boil Volume 20.3
Hops absorption losses (whirlpool, hop stand) -0.3
Going into fermentor 20
Total: 28.9  
Equipment Profile Used: System Default
 
Notes

https://halobrewery.com/beer/Ion_Cannon

Kettle sour with swanson L plantarum, probably pre-acidify mash to 4.5 pH with lactic acid, target pH 3.3.

Last Updated and Sharing
 
489
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-07-27 18:26 UTC