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KVIEK TRIPLE FRUITED GOSE

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

Original Gravity:

1.052

Final Gravity:

1.010

ABV (standard):

5.6%

IBU (tinseth):

0.0

SRM (morey):

4.6

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	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

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

Other Ingredients

Amount	Name	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

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

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2020-05-24 13:39 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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