Fermentables
|
Amount
|
Fermentable
|
Cost
|
PPG
|
EBC |
Bill %
|
|
1 kg |
Weyermann - Pilsner malt1 kg Weyermann - Pilsner malt |
|
37 |
3.31 |
50% |
|
1 kg |
Weyermann - Pale Wheat1 kg Weyermann - Pale Wheat |
|
38 |
3.84 |
50% |
|
2 kg / $ 0.00
|
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
10 g |
Tettnang10 g Tettnang Hops |
|
Pellet |
3.5 |
Boil
|
60 min |
10.41 |
100% |
|
10 g
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
10 g |
Tettnang (Pellet) 10 g Tettnang (Pellet) Hops |
|
10.41 |
100% |
|
10 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
|
Sacch |
Infusion |
-- |
62 °C |
60 min |
Starting Mash Thickness:
4.6 L/kg
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
0.38 each |
Protafloc
|
|
Fining |
Boil |
10 min. |
|
0.19 tsp |
Yeast Nutrient
|
|
Other |
Boil |
10 min. |
|
5 g |
Coriander seed
|
|
Herb |
Boil |
5 min. |
Target Water Profile
Gose
Notes
The maximum sodium level that should be used in Gose is about 250 ppm. That has been confirmed to me by an award winning Gose brewer and that agrees with the typically cited 250 ppm taste threshold for sodium.
Finished volume (L) 10
Grain (kg) 2
Mash Water (L) 9
Mash thickness 4.5
Loss to grain (L/kg) 0.9
Loss to boil (L/hr) 3
Boil time (h) 1.5
Top-up Water (L) 0
Loss to grain total 1.8
Post Mash Volume 7.2
Loss to boil total 4.5
Sparge water (L) 7.3
Total water 16.3
Priming Sugar Options:
Table Sugar: 93.5 g
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2017-07-01 19:44 UTC
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|
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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