KVIEK TRIPLE FRUITED GOSE - Beer Recipe - Brewer's Friend

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KVIEK TRIPLE FRUITED GOSE

240 calories 21.8 g 0.5 L
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Beer Stats
Method: BIAB
Style: Gose
Boil Time: 50 min
Batch Size: 7.5 liters (fermentor volume)
Pre Boil Size: 12 liters
Post Boil Size: 7 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 86% (brew house)
Calories: 240 calories (Per 0.5L)
Carbs: 21.8 g (Per 0.5L)
Created: Sunday May 10th 2020
1.052
1.010
5.6%
0.0
4.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,200 g United Kingdom - Maris Otter Pale1200 g Maris Otter Pale 38 3.75 85.7%
100 g Flaked Wheat100 g Flaked Wheat 34 2 7.1%
100 g Cane Sugar100 g Cane Sugar 46 0 7.1%
1,400 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 ml Lactic acid Water Agt Mash 1 hr.
4 g Coriander Spice Boil 10 min.
7 g Sea Salt Spice Boil 10 min.
2 ml Lactic acid Water Agt Sparge 1 hr.
2 each Orange Flavor Boil 30 min.
2 each Orange Peel Flavor Boil 30 min.
1 each Orange + Peel Flavor Secondary 6 days
1 each Blood Orange + Peel Flavor Secondary 6 days
1 each Kiwi Flavor Secondary 6 days
10 g Sugar Other Secondary 6 min.
 
Yeast
The Yeast Bay - Sigmund's Voss Kveik
Amount:
1 Each
Cost:
Attenuation (custom):
77%
Flocculation:
High
Optimum Temp:
21 - 38 °C
Starter:
No
Fermentation Temp:
28 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 34 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 64.2 g       Temp: 20 °C       CO2 Level: 3 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
7 L Strike 67 °C 65.5 °C 60 min
6 L Fly Sparge 70 °C 70 °C 30 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 13.9 L) 14.1
Mash volume with grains (equipment estimates 14.7 L) 15
Grain absorption losses -1.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 11.8 L) 12
Boil off losses -4.8
Post boil Volume 7
Top off amount 0.5
Volume into fermentor 7.5
Total: 14.1  
Equipment Profile Used: System Default
 
Notes
  • Strike Water pH around 5.5
  • Mash for 60 min, recirculation, occasional light movement of top layer
  • Drain kettle into graduated bucket and note liquid amount
  • Carefully sparge over grains without disturbing the grain bed for 30 mins with occasional closing of the tap. Make sure draining is slow
  • Collect second runnings until you hit pre boil volume
  • Bring runnings to a boil, maintain for 10 min
  • Cool down wort to 40ºC and pitch Lactobacillus into kettle, set PID to maintain 40ºC for 48-72 hours (aiming for pH 3.0)
  • Purge headspace of kettle with C02 if possible. Cover kettle with clingfilm tightly
  • Boil acidified wort, add peel of oranges with 30 mins left
  • When 10 minutes remain in the boil, add coriander and salt
  • Cool wort to 32ºC and transfer to sanitised fermenter
  • Pitch Vkeik Voss once wort has been aerated
  • After 5 days rack to secondary with more orange, peel, kiwis and and blood orange. Add pectolase
  • Check gravity after 10 days total fermenting time, bottle. with 3 volumes of CO2
  • Final pH 3.3
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  • Public: Yup, Shared
  • Last Updated: 2020-05-24 13:39 UTC