Elpidio - Beer Recipe - Brewer's Friend

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Elpidio

147 calories 12.9 g 12 oz
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Beer Stats
Method: BIAB
Style: Gose
Boil Time: 30 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 7.54 gallons
Post Boil Size: 7 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 147 calories (Per 12oz)
Carbs: 12.9 g (Per 12oz)
Created: Sunday May 3rd 2020
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OG: 1.049 FG: 1.007 ABV: 5.5% IBU: 9

1.045
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42.75
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Dingemans - Pilsen5 lb Pilsen $ 2.19 / lb
$ 10.95 		36.8 1.7 45.5%
5 lb American - White Wheat5 lb White Wheat $ 1.79 / lb
$ 8.95 		40 2.8 45.5%
1 lb German - Acidulated Malt1 lb Acidulated Malt - (late boil kettle addition) $ 2.49 / lb
$ 2.49 		27 3.4 9.1%
11 lbs / $ 22.39
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops $ 2.69 / oz
$ 2.69 		Pellet 3.5 Boil 30 min 9.54 100%
1 oz / $ 2.69
 
Other Ingredients
Amount Name Cost Type Use Time
1 each LD Carlson - Sodiumn Metabisulfite / 37 Each Water Agt Mash 90 min.
28 g Salt Water Agt Mash 1 hr.
7 g Coriander Seed Spice Boil 10 min.
6 each Limes $ 0.30 / each
$ 1.80 		Flavor Boil 10 min.
28 g Sea salt Spice Boil 10 min.
0.50 each Whirlfloc / 29.5 Each Fining Boil 10 min.
16 each Limes $ 0.30 / each
$ 4.80 		Flavor Secondary 7 days
1 each Orange $ 0.75 / each
$ 0.75 		Flavor Secondary 7 days
10 tsp Lactic acid - 88% $ 0.80 / oz
$ 1.33 		Flavor Kegging 0 min.
$ 8.68
 
Yeast
Omega Yeast Labs - Voss Kveik OYL-061
Amount:
1 Each
Cost:
$ 8.99 / each
$ 8.99
Attenuation (avg):
79%
Flocculation:
Medium
Optimum Temp:
68 - 98 °F
Starter:
No
Fermentation Temp:
69 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
$ 8.99 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 14.89 psi       Temp: 45 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Evanston, IL Water Quality Report 2020
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
34 12 8 15 25 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.5 gal Protein Rest Strike 123 °F 122 °F 20 min
Initial Conversion Infusion 122 °F 148 °F 50 min
Acid Malt Infusion 148 °F 150 °F 40 min
0.75 gal Sparge Batch Sparge 150 °F 150 °F 5 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.16 g | 32.7 qt) 9.17 36.7  
Mash volume with grains (equipment estimates 9.04 g | 36.2 qt) 10.05 40.2  
Grain absorption losses -1.38 -5.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.54 g | 26.2 qt) 7.54 30.2  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.75 g | 23 qt) 7 28  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 7 g | 28 qt) 5.75 23  
Total: 9.17 36.7
Equipment Profile Used: System Default
 
Notes

Acidulated Malt will have a negative impact on the enzymes that are responsible for the conversion of starches to fermentable sugars. If you add the acidulated malt too early in the mash, it could prevent you from getting the amount of sugars you are looking for. Wait until conversion of the base malts is complete, then add the acidulated malt and rest for another 45–60 minutes. Remember, the primary purpose of this malt is to provide sourness to the beer.

Gently crush the seed in a mortar and pestle or inside a ziplock back with a rolling pin. Add the coriander, keylime zest, and salt with 10 minutes left in the boil.

Add 88% lactic acid to taste at bottling/kegging.


Further Inspriation:
https://www.clawhammersupply.com/blogs/moonshine-still-blog/how-to-brew-gose-beer-white-pepper-lime-and-melon-homebrew-recipe

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  • Last Updated: 2022-07-11 14:03 UTC