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Mango Gose

151 calories 14.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Gose
Boil Time: 15 min
Batch Size: 140 gallons (fermentor volume)
Pre Boil Size: 142.5 gallons
Post Boil Size: 2 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 4.221 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 151 calories (Per 12oz)
Carbs: 14.6 g (Per 12oz)
Created: Wednesday June 16th 2021
1.046
1.010
4.7%
4.7
3.1
6.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
114.52 lb American - Pilsner114.52 lb Pilsner 37 1.8 50%
114.52 lb American - Wheat114.52 lb Wheat 38 1.8 50%
229.04 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
19.04 oz Saaz19.04 oz Saaz Hops Pellet 3.5 Boil 15 min 4.69 100%
19.04 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
14 oz Coriander Seed Spice Boil 10 min.
11.20 oz Sea salt Spice Boil 10 min.
29.96 g Whirlfloc Water Agt Boil 10 min.
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
25.48 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 3030 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Sparge -- 148 °F 60 min
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 92.76 gal (371.04 qt) 74.44 297.8  
Strike water volume at mash thickness of 1.3 qt/lb 74.44 297.8  
Mash volume with grains (equipment estimates -45.24 g | -181 qt) 92.76 371  
Grain absorption losses -28.63 -114.5  
Remaining sparge water volume 96.94 387.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.09 g | 12.4 qt) 142.5 570  
Boil off losses -0.38 -1.5  
Hops absorption losses (first wort, boil, aroma) -0.71 -2.9  
Post boil Volume 2 8  
Top off amount 138 552  
Going into fermentor 140 560  
Total: 171.38 685.5
Equipment Profile Used: System Default
 
Notes

heat boil kettle to 200F. Hold for 10 min.
Add Lactic acid to reach 4.2 pH
Cool to 95F and pitch lacto starter
Once pH reached 3.5
remove yeast starter for next batch and boil wort for 15 min.
follow recipe for additions and yeast.


Add Mango to cold side after fermentation is complete

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  • Last Updated: 2022-01-20 16:56 UTC