Haughty Gander - Beer Recipe - Brewer's Friend

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Haughty Gander

143 calories 13 g 330 ml
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Beer Stats
Method: All Grain
Style: Gose
Boil Time: 30 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 71% (brew house)
Source: #blackmonty
Hop Utilization: 98%
Calories: 143 calories (Per 330ml)
Carbs: 13 g (Per 330ml)
URL: https://serneveles.hu/sor/sorfajtak-sortipusok/gose
Created: Wednesday February 22nd 2023
1.047
1.009
4.9%
5.3
3.8
4.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.60 kg Dingemans - Belgian Pilsner Malt1.6 kg Belgian Pilsner Malt 37 1.6 34.8%
2.30 kg Bestmalz - BEST Wheat Malt2.3 kg BEST Wheat Malt 37.7 2.2 50%
0.70 kg Weyermann - Acidulated0.7 kg Acidulated 27 3.4 15.2%
4.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Styrian Goldings7 g Styrian Goldings Hops Pellet 5.5 Boil 60 min 5.25 100%
7 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
25 g Coriander Seed Spice Boil 10 min.
13 g Table Salt Water Agt Boil 10 min.
30 g Sweet Orange Peel Flavor Whirlpool 10 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 86 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 173.3 g       Temp: 21 °C       CO2 Level: 2.9 Volumes
 
Target Water Profile
Kulcsi vízprofil
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 3 L/kg 13.8
Mash volume with grains 16.8
Grain absorption losses -4.6
Remaining sparge water volume (equipment estimates 15.6 L) 20.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 23.9 L) 28.5
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 21
Going into fermentor 21
Total: 34  
Equipment Profile Used: System Default
 
Notes

Mash:
Temperature --- 45 °C - 15 min
Temperature — 52 °C — 15 min
Temperature — 63 °C — 60 min
Temperature --- 63 °C --- 45 min (acidulated malt added)
Temperature — 78 °C — 5 min

At first mash the wort without acidulated malt, after saccharification (iodine probe ok) put it to the wort, keep on mashing for 45 minutes to the 2nd iodine probe. Ph needs to be about 4,4.
Miscs:
25 g — Coriander Seed — Boil — 10 min
13 g — NaCl (iodine free!)— Boil — 10 min
30 g — Orange Peel, Sweet — Flameout

Yeast:
1 pkg — Fermentis US-05 or W34/70



Fermentation: (US-05, W34/70)
18-22 °C - 8 -10 days


Carbonation: 2.9 CO2-vol

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  • Last Updated: 2023-05-23 08:58 UTC