Magnotta Gose - Beer Recipe - Brewer's Friend

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Magnotta Gose

137 calories 13.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Gose
Boil Time: 60 min
Batch Size: 2100 liters (fermentor volume)
Pre Boil Size: 2200 liters
Pre Boil Gravity: 10.7 °P (recipe based estimate)
Efficiency: 75% (brew house)
Source: Bill RF
Calories: 137 calories (Per 330ml)
Carbs: 13.5 g (Per 330ml)
Created: Wednesday June 19th 2019
11.2 °P
2.6 °P
4.6%
5.9
3.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
250 kg Canadian - Pale 2-Row250 kg Pale 2-Row 36 1.75 58.8%
150 kg Canadian - Pale Wheat150 kg Pale Wheat 36 2 35.3%
25 kg German - Acidulated Malt25 kg Acidulated Malt 27 3.4 5.9%
425 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
400 g Nugget400 g Nugget Hops Leaf/Whole 12.5 Boil 60 min 5.86 100%
400 g / $ 0.00
Priming
CO2 Level: 2.35 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1050 L Temperature -- 65 °C 60 min
Starting Mash Thickness: 2.75 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 2107.7 L. Suggest reducing initial water volume to 45.4 L and adding 2062.3 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 1449.25 L 1168.8
Strike water volume at mash thickness of 2.8 L/kg 1168.8
Mash volume with grains 1449.3
Grain absorption losses -425
Remaining sparge water volume (equipment estimates 1364.9 L) 1457.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 2107.7 L) 2200
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -2
Post boil Volume 2100
Going into fermentor 2100
Total: 2625.9  
Equipment Profile Used: System Default
"Magnotta Gose" Gose beer recipe by Bill RF. All Grain, ABV 4.56%, IBU 5.86, SRM 3.36, Fermentables: (Pale 2-Row, Pale Wheat, Acidulated Malt) Hops: (Nugget)
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  • Public: Yup, Shared
  • Last Updated: 2019-06-20 15:44 UTC