Li Hing Mui Gose With Poi

Method: All Grain
Style: Gose
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.6 gallons
Post Boil Size: 6.1 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Stumps Brewing
Hop Utilization: 98%
Calories: 198 calories (Per 12oz)
Carbs: 19.8 g (Per 12oz)

Created: Tuesday February 25th 2020

Amount	Fermentable	PPG	°L	Bill %
6 lb	American - Wheat6 lb Wheat	38	1.8	48%
4 lb	American - Pilsner4 lb Pilsner	37	1.8	32%
2 lb	Weyermann - Acidulated2 lb Acidulated	27	3.4	16%
0.50 lb	Rice Hulls0.5 lb Rice Hulls	0	0	4%
12.50 lbs / $ 0.00

Amount

Fermentable

Cost

PPG

°L

Bill %

6 lb

American - Wheat

1.8

48%

4 lb

American - Pilsner

1.8

32%

2 lb

Weyermann - Acidulated

3.4

16%

0.50 lb

Rice Hulls

12.50 lbs / $ 0.00

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1 oz	Saaz1 oz Saaz Hops		Pellet	3.5	Boil	60 min	12.39	100%
1 oz / $ 0.00

Amount

Variety

Cost

Type

Use

Time

IBU

Bill %

1 oz

Saaz

Pellet

3.5

Boil

60 min

12.39

100%

1 oz / $ 0.00

Amount	Variety	Cost	IBU	Bill %
1 oz	Saaz (Pellet) 0.99999999771257 oz Saaz (Pellet) Hops		12.39	100%
1 oz / $ 0.00

Amount	Name	Type	Use	Time
0.25 oz	Coriander	Spice	Boil	10 min.
1 oz	Li Hing Mui Powder	Flavor	Boil	10 min.
16 oz	Poi	Flavor	Mash	1 hr.

Amount

Name

Cost

Type

Use

Time

0.25 oz

Coriander

Spice

Boil

10 min.

1 oz

Li Hing Mui Powder

Flavor

Boil

10 min.

16 oz

Poi

Flavor

Mash

1 hr.

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Ca⁺²

Mg⁺²

Na⁺

Cl^-

SO₄^-2

HCO₃^-

Mash Chemistry and Brewing Water Calculator

Amount	Description	Type	Start Temp	Target Temp	Time
4.3 gal		Strike	160 °F	152 °F	60 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 149 °F

Amount

Description

Type

Start Temp

Target Temp

Time

4.3 gal

Strike

160 °F

152 °F

60 min

Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 149 °F

Water	Gallons	Quarts
Strike water volume at mash thickness of 1.5 qt/lb	4.69	18.8
Mash volume with grains	5.69	22.8
Grain absorption losses	-1.56	-6.3
Remaining sparge water volume (equipment estimates 3.66 g \| 14.7 qt)	3.73	14.9
Mash Lauter Tun losses	-0.25	-1
Pre boil volume (equipment estimates 6.54 g \| 26.2 qt)	6.6	26.4
Boil off losses	-1.5	-6
Hops absorption losses (first wort, boil, aroma)	-0.04	-0.2
Post boil Volume (equipment estimates 5 g \| 20 qt)	6.1	24.4
WARNING: Exceeded batch size - reduce boil size
Going into fermentor (equipment estimates 6.1 g \| 24.4 qt)	5	20
Total:	8.41	33.7
Equipment Profile Used:	System Default

Water

Gallons

Quarts

Strike water volume at mash thickness of 1.5 qt/lb

4.69

18.8

Mash volume with grains

5.69

22.8

Grain absorption losses

-1.56

-6.3

Remaining sparge water volume (equipment estimates 3.66 g | 14.7 qt)

3.73

14.9

Mash Lauter Tun losses

-0.25

-1

Pre boil volume (equipment estimates 6.54 g | 26.2 qt)

6.6

26.4

Boil off losses

-1.5

-6

Hops absorption losses (first wort, boil, aroma)

-0.04

-0.2

Post boil Volume (equipment estimates 5 g | 20 qt)

6.1

24.4

WARNING: Exceeded batch size - reduce boil size

Going into fermentor (equipment estimates 6.1 g | 24.4 qt)

Total:

8.41

33.7

Equipment Profile Used:

System Default

Date	Days	Event	Gravity	Volume	pH	Temp	Updated	Comment
2/6/2021 9:44 PM over 3 years ago	+0	Mash Complete	1.060	5.5 Gallons		70 °F	2/6/2021 9:44 PM over 3 years ago
3/15/2021 4:18 PM over 3 years ago	+37	Lagering	1.030	5.5 Gallons		50 °F	3/15/2021 4:18 PM over 3 years ago	Stuck fermentation - probably due to Li Hing Mui Powder which contains preservatives. New yeast added (Safale K97). Tank moved back inside to 68 degree room. Will check in 5 days for further fermentation.

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Li Hing Mui Gose With Poi