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P120 Mango Gose

128 calories 13 g 330 ml
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Beer Stats
Method: All Grain
Style: Gose
Boil Time: 45 min
Batch Size: 9 liters (fermentor volume)
Pre Boil Size: 12.5 liters
Post Boil Size: 9.5 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 128 calories (Per 330ml)
Carbs: 13 g (Per 330ml)
Created: Sunday April 25th 2021
1.042
1.010
4.2%
11.5
3.2
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,680 g United Kingdom - Pilsen1680 g Pilsen 36 1.8 92.3%
140 g United Kingdom - Dextrine Malt140 g Dextrine Malt 33 1.8 7.7%
1,820 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 g Yakima Valley Hops - BRU-14 g BRU-1 Hops Leaf/Whole 15.7 Boil 20 min 11.45 100%
4 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
12 g Coriander - crushed Spice Boil 10 min.
8 g Sea Salt Flavor Boil 1 hr.
850 ml mango pulp Other Secondary 1 hr.
3.14 ml Lactic acid Water Agt Mash 1 hr.
2 g CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Sparge 1 hr.
 
Yeast
WHC Lab - Bjorn - Kveik
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
30 - 35 °C
Starter:
No
Fermentation Temp:
33 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 33 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 92.2 g       Temp: 23 °C       CO2 Level: 2.7 Volumes
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29

Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.5 L Strike 74 °C 67 °C 70 min
8.5 L Sparge -- 78 °C 30 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 5.5
Mash volume with grains 6.7
Grain absorption losses -1.8
Remaining sparge water volume (equipment estimates 10.6 L) 9.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 13.3 L) 12.5
Boil off losses -4.3
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume (equipment estimates 9 L) 9.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 9.5 L) 9
Total: 15.2  
Equipment Profile Used: System Default
 
Notes


Approx 8ml lactic acid to reduce ph to 4.5.
Add 50g Oat malt malt at 45 deg.


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  • Last Updated: 2021-04-26 20:18 UTC