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Fjord & Fjell Saure Apfelsine III

123 calories 10.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Gose
Boil Time: 60 min
Batch Size: 85 liters (fermentor volume)
Pre Boil Size: 96 liters
Post Boil Size: 94 liters
Pre Boil Gravity: 10.0 °P (recipe based estimate)
Post Boil Gravity: 10.2 °P (recipe based estimate)
Efficiency: 72% (brew house)
Source: Tore Haugholt
Hop Utilization: 94%
Calories: 123 calories (Per 330ml)
Carbs: 10.3 g (Per 330ml)
Created: Saturday March 4th 2023
10.2 °P
1.6 °P
4.5%
0.0
7.4
5.0
26.69
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4.50 kg Weyermann - Oak Smoked Wheat Malt4.5 kg Oak Smoked Wheat Malt CHF 2.33 / kg
CHF 10.49 		38 2 21%
4.50 kg Weyermann - BIOLAND Pilsner Malt (Organic)4.5 kg BIOLAND Pilsner Malt (Organic) CHF 2.00 / kg
CHF 9.00 		29 2.8 21%
4.50 kg Weyermann - Bioland Weizenbraumalz hell4.5 kg Bioland Weizenbraumalz hell CHF 1.60 / kg
CHF 7.20 		37.3 4 21%
1.70 kg Bestmalz - BEST Munich1.7 kg BEST Munich 37 15.31 7.9%
1.70 kg German - Acidulated Malt1.7 kg Acidulated Malt CHF 0.00 / kg
CHF 0.00 		27 7.58 7.9%
4.50 kg Orange juice4.5 kg Orange juice - (late fermenter addition) 4.8 21%
21.40 kg / CHF 26.69
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
150 g Mandarina Bavaria150 g Mandarina Bavaria Hops Pellet 6.8 Dry Hop 5 days 100%
150 g / CHF 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8.50 g Table Salt Water Agt Mash 1 hr.
4.25 g Gypsum Water Agt Mash 0 min.
20 g Yeast Nutrition Other Boil 10 min.
25 g Bio Orange Peel / 0 Grams Spice Whirlpool 30 min.
25 g Coriander Seed Spice Whirlpool 30 min.
68 g Table Salt Water Agt Whirlpool 30 min.
200 g Sweet Orange Peel Flavor Secondary 5 days
 
Yeast
- Farmhouse Yeast #16 - Simonaitis
Amount:
1.06 Each
Cost:
Attenuation (custom):
82%
Flocculation:
Low
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
28 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 434 B cells required
CHF 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 2.88 bar       Temp: 28 °C       CO2 Level: 5.5 g/l
 
Target Water Profile
Belgian White
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
20 6 28 45 22 60

Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
38.87 L Mash In Strike 74 °C 65 °C 60 min
50 L Fly Sparge Sparge -- 76 °C 30 min
Starting Mash Thickness: 2.3 L/kg
Starting Grain Temp: 16 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 90.7 L. Suggest reducing initial water volume to 45.4 L and adding 45.3 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 50.02 L. Suggest reducing strike water volume to 34.25 L and adding 4.62 L sparge/top-off. 38.9
Strike water volume at mash thickness of 2.3 L/kg 38.9
Mash volume with grains 50
Grain absorption losses -16.9
Remaining sparge water volume (equipment estimates 69.6 L) 74.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 90.7 L) 96
Boil off losses -5.7
Post boil Volume (equipment estimates 85 L) 94
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 94 L) 85
Total: 113.8  
Equipment Profile Used: System Default
"Fjord & Fjell Saure Apfelsine III" Gose beer recipe by Tore Haugholt. All Grain, ABV 4.53%, IBU 0, SRM 7.37, Fermentables: ( Oak Smoked Wheat Malt, BIOLAND Pilsner Malt (Organic), Bioland Weizenbraumalz hell, BEST Munich, Acidulated Malt, Orange juice) Hops: (Mandarina Bavaria) Other: (Table Salt, Gypsum, Yeast Nutrition, Bio Orange Peel / 0 Grams, Coriander Seed, Sweet Orange Peel)
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  • Public: Yup, Shared
  • Last Updated: 2023-04-20 08:24 UTC
  • Snapshot Created: 2023-03-04 20:10 UTC
  • Link To Parent Recipe