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Kettle Gose

Method: All Grain
Style: Gueuze
Boil Time: 75 min
Batch Size: 25 liters (ending kettle volume)
Pre Boil Size: 27.49 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 70% (ending kettle)
Hop Utilization: 95%
Calories: 124 calories (Per 330ml)
Carbs: 10.7 g (Per 330ml)

Created: Tuesday May 2nd 2023

Original Gravity:

1.041

Final Gravity:

1.007

ABV (standard):

4.5%

IBU (tinseth):

13.1

SRM (morey):

3.1

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.20 kg	German - Pilsner2.2 kg Pilsner	38	1.6	44.9%
2.50 kg	German - Wheat Malt2.5 kg Wheat Malt	37	2	51%
0.20 kg	Rice Hulls0.2 kg Rice Hulls	0	0	4.1%
4.90 kg / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
25 g	Barth-Haas - Hallertauer Tradition25 g Hallertauer Tradition Hops		Pellet	6.3	Boil	30 min	13.07	100%
25 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
25 g	Barth-Haas - Hallertauer Tradition (Pellet)		13.07	100%
25 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
28 L	Strike	67 °C	65 °C	60 min
3.5 L	Fly Sparge	75 °C	75 °C	--
Starting Mash Thickness: 9.39 L/kg Starting Grain Temp: 22 °C

Other Ingredients

Amount	Name	Type	Use	Time
15 g	Sea salt	Spice	Boil	10 min.
10 g	Coriander Seed	Spice	Boil	10 min.
2 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
2 g	Gypsum	Water Agt	Mash	1 hr.
5.34 ml	Lactic acid	Water Agt	Mash	1 hr.
15 g	Salt	Water Agt	Mash	1 hr.
2.50 g	Wyeast - Beer Nutrient	Other	Mash	15 min.
2 g	Irish Moss	Fining	Mash	15 min.

Yeast

Lallemand - WILDBREW™ HELVETICUS PITCH

Amount:	3 Grams	Cost:
Attenuation (avg):	0%	Flocculation:	Low
Optimum Temp:	38 - 45 °C	Starter:	No
Fermentation Temp:	21 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 90 B cells required

Fermentis - Safale - German Ale Yeast K-97

Amount:	2 Each	Cost:
Attenuation (avg):	81%	Flocculation:	High
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	21 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 90 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 293.5 g Temp: 22 °C CO₂ Level: 3.75 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Notes

Adjust pH to 4.4 before pitching the Lactobvacillus using Lactic Acid
Purge kettle with CO2 after pitching, seal with wrap, wait until pH =3.1-3.5

Last Updated and Sharing

474

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Brews

Public: Yup, Shared
Last Updated: 2023-06-05 07:35 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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