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GÅSA - Pechè Gose

Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 60 liters (fermentor volume)
Pre Boil Size: 69.5 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 78% (brew house)
Hop Utilization: 98%
Calories: 161 calories (Per 330ml)
Carbs: 13.8 g (Per 330ml)

Created: Friday February 9th 2024

Original Gravity:

1.053

Final Gravity:

1.009

ABV (standard):

5.7%

IBU (tinseth):

5.5

SRM (morey):

3.4

Mash pH

5.8

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6 kg	German - Pilsner6 kg Pilsner	38	1.6	46.2%
6 kg	German - Wheat Malt6 kg Wheat Malt	37	2	46.2%
1 kg	Flaked Wheat1 kg Flaked Wheat	34	2	7.7%
13 kg / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
100 g	Saaz100 g Saaz Hops		Pellet	3.5	Boil	10 min	5.49	100%
100 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
100 g	Saaz (Pellet) 100 g Saaz (Pellet) Hops		5.49	100%
100 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
40 L		Infusion	66 °C	66 °C	60 min
		Temperature	77 °C	77 °C	10 min
43 L	sparge to boilvolume	Sparge	77 °C	77 °C	--
Starting Mash Thickness: 3 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
2 each	Protafloc	Fining	Boil	15 min.
4 g	Yeast Nutrient	Water Agt	Boil	15 min.
20 g	Sea salt	Water Agt	Boil	15 min.
50 ml	Lactic acid	Water Agt	Sparge	0 min.
12 L	peach juice - JAFFA	Other	Primary	3 days

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	66 Grams	Cost:
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	19 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 275 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 1.9 Volumes

Target Water Profile

Askim Vannverk

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Vannkjemi: Gypsum CaSo4: 20 gram Cal.Chlor. CaCl2: 20 gram Epsom salt: 15 gram BAk. Soda NaHCO3: 10 gram
Mash Chemistry and Brewing Water Calculator

Notes

Dag 1:
Etter mesking og skylling, kjøl ned vørter til 38 grader. Tilsett lactol til PH 4,5. Tilsett Sour Pitch. Flush kjelen med Co2. Sett på lokk og hold temperatur på 38 grader i ca 24 timer. Skal surnes til Ph 3,5
Husk vannkjemi, se notater Vann.

Dag2:
Ved oppnådd PH 3,5 - sett kjelen til kok. Kok ihht oppskrift. Husk havsalt, protafloc og næring. Kjøles ned og settes til gjæring på RF GF70 konisk. Dag 4 ut i gjæringsprosessen, tilsett Fersken pure. Dump gjær / trub på dag 2 og tre i coldchrash prosessen etter gjæringen er over. Dag 5 - tapp på fat og sett til karbonering.

Gjæring dag 3:
Tilsett 12 liter Jaffa PEACH juice, rett i gjæringskaret.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2024-03-26 13:26 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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