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Bretted Gose

165 calories 7.9 g 0.5 L
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Beer Stats
Method: BIAB
Style: Gose
Boil Time: 70 min
Batch Size: 25 liters (ending kettle volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 90% (ending kettle)
Hop Utilization: 99%
Calories: 165 calories (Per 0.5L)
Carbs: 7.9 g (Per 0.5L)
Created: Wednesday March 10th 2021
1.037
1.000
5.0%
0.0
3.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.62 kg Crisp Malting - Best Ale2.62 kg Best Ale 37.5 3 78.2%
0.32 kg Crisp Malting - Pale Wheat Malt0.32 kg Pale Wheat Malt 38.7 2 9.6%
0.36 kg Flaked Wheat0.36 kg Flaked Wheat 34 2 10.7%
0.05 kg Bestmalz - BEST Acidulated0.05 kg BEST Acidulated 35.9 2.81 1.5%
3.35 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Charles Faram - Olicana100 g Olicana Hops Pellet 8 Dry Hop at 15 °C Day 20 50%
100 g El Dorado100 g El Dorado Hops Pellet 15.7 Dry Hop at 15 °C Day 20 50%
200 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
0.50 ml Lactic acid Water Agt Mash 1 hr.
12 g Sea salt Spice Boil 10 min.
7 g Coriander Seed Spice Secondary 10 min.
12 g Salt Water Agt Mash 1 hr.
 
Yeast
White Labs - London Fog Ale Yeast WLP066
Amount:
1 Each
Cost:
Attenuation (custom):
100%
Flocculation:
Medium
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 81 B cells required
White Labs - Brettanomyces Bruxellensis Trois Vrai WLP648
Amount:
1 Each
Cost:
Attenuation (custom):
100%
Flocculation:
Low
Optimum Temp:
21 - 29 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 81 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.75 Volumes
 
Target Water Profile
Home water (Harrogate)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 11 110 60 70
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Strike 64 °C 63 °C 90 min
10 L Fly Sparge -- 78 °C 20 min
Quick Water Requirements
Water Liters
Total strike volume 32.8
Mash volume with grains 35
Grain absorption losses -3.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.7 L) 28.5
Boil off losses -6.7
Post boil volume (equipment estimates 21.9 L) 25
Estimated amount in fermentor 25
Total: 32.8  
Equipment Profile Used: System Default
 
Notes

Added glucoamylase for last 25 mins of mash holding 55C temp

7 caps of L plantarum added after chilling to 35C (post boil) and held for 25 hours. The pH dropped to 3.5 and lost 1 gravity point (potentially yeast, no off flavours). Pasteurised again and chilled to 20C and pitched London Fog for primary fermentation

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  • Last Updated: 2021-03-15 17:02 UTC