Passion Fruit Gose - Beer Recipe - Brewer's Friend

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Passion Fruit Gose

135 calories 11 g 12 oz
Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28.4 liters
Post Boil Size: 23.7345 liters
Post Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 65% (brew house)
Source: John Barnes
Calories: 135 calories (Per 12oz)
Carbs: 11 g (Per 12oz)
Created: Wednesday June 8th 2022
1.042
1.006
4.6%
6.1
3.1
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.60 kg United Kingdom - Lager2.6 kg Lager 0.00 / kg
0.00
38 1.4 55.3191%
2.10 kg United Kingdom - Wheat2.1 kg Wheat 0.00 / kg
0.00
37 2 44.6809%
4.70 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 g Saaz6 g Saaz Hops 0.00 / g
0.00
Leaf/Whole 3.5 Boil 60 min 2.43833 11.8%
15 g Saaz15 g Saaz Hops 0.00 / g
0.00
Leaf/Whole 3.5 Boil 20 min 3.6917 29.4%
30 g Saaz30 g Saaz Hops 0.00 / g
0.00
Leaf/Whole 3.5 Boil 0 min 58.8%
51 g / 0.00
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
1 Each
Cost:
0.00 / each
0.00
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
20 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 84 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Temp: 68 °C      
 
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
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 5.2 L/kg 24.5
Mash volume with grains 27.6
Grain absorption losses -4.7
Remaining sparge water volume (equipment estimates 10 L) 9.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29 L) 28.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 23 L) 23.7
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23.7 L) 23
Total: 34  
Equipment Profile Used: System Default
 
Notes

From Passion Fruit Gose (Jaega p 126)

Add passion fruit and White Guava and a little vanilla from Staggeringly good brewery
In fact we used Mangrove Jacks passion fruit flavouring all the 50 ml
Fermented at higher end to give more sourness
The added flavouring into the bottling bucket balances the sourness
perfectly .
In
Bottle
Prime 2g Champagne yeast (to cope with acidity) and sugar.Add flavouring to bottling bucket and mix well. 2 weeks in warm utility room 21 degs ish

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  • Last Updated: 2022-10-07 11:41 UTC