Kettle Gose - Beer Recipe - Brewer's Friend

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Kettle Gose

124 calories 10.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Gueuze
Boil Time: 75 min
Batch Size: 25 liters (ending kettle volume)
Pre Boil Size: 27.49 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 70% (ending kettle)
Hop Utilization: 95%
Calories: 124 calories (Per 330ml)
Carbs: 10.7 g (Per 330ml)
Created: Tuesday May 2nd 2023
1.041
1.007
4.5%
13.1
3.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.20 kg German - Pilsner2.2 kg Pilsner 38 1.6 44.9%
2.50 kg German - Wheat Malt2.5 kg Wheat Malt 37 2 51%
0.20 kg Rice Hulls0.2 kg Rice Hulls 0 0 4.1%
4.90 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Barth-Haas - Hallertauer Tradition25 g Hallertauer Tradition Hops Pellet 6.3 Boil 30 min 13.07 100%
25 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g Sea salt Spice Boil 10 min.
10 g Coriander Seed Spice Boil 10 min.
2 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
5.34 ml Lactic acid Water Agt Mash 1 hr.
15 g Salt Water Agt Mash 1 hr.
2.50 g Wyeast - Beer Nutrient Other Mash 15 min.
2 g Irish Moss Fining Mash 15 min.
 
Yeast
Lallemand - WILDBREW™ HELVETICUS PITCH
Amount:
3 Grams
Cost:
Attenuation (avg):
0%
Flocculation:
Low
Optimum Temp:
38 - 45 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
Fermentis - Safale - German Ale Yeast K-97
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 293.5 g       Temp: 22 °C       CO2 Level: 3.75 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
28 L Strike 67 °C 65 °C 60 min
3.5 L Fly Sparge 75 °C 75 °C --
Starting Mash Thickness: 9.39 L/kg
Starting Grain Temp: 22 °C
Quick Water Requirements
Water Liters
WARNING: Based on your provided mash thickness (9.4L/kg), your strike volume will exceeds the total water needed for the recipe (33.3L). Reduce mash thickness to 6.79L/kg or increase pre-boil volume to 40.2L.  
WARNING: Mash tun capacity exceeded. Volume required: 49.25 L. Suggest reducing initial water volume to 42.17 L and adding 3.85 L sparge/top-off. 46
Strike water volume at mash thickness of 9.4 L/kg 46
Mash volume with grains 49.2
Grain absorption losses -4.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.3 L) 27.5
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 20.2 L) 25
Estimated amount in fermentor 25
Total: 33.3  
Equipment Profile Used: System Default
 
Notes

Adjust pH to 4.4 before pitching the Lactobvacillus using Lactic Acid
Purge kettle with CO2 after pitching, seal with wrap, wait until pH =3.1-3.5

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  • Last Updated: 2023-06-05 07:35 UTC