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Gooseberry Pale Ale

184 calories 17.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 60 min
Batch Size: 23.5 liters (fermentor volume)
Pre Boil Size: 29.55 liters
Post Boil Size: 23.7 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 184 calories (Per 330ml)
Carbs: 17.7 g (Per 330ml)
Created: Saturday October 4th 2025
1.060
1.013
6.2%
23.8
4.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Bairds - Pale Ale5 kg Pale Ale 37.2 2.5 76.9%
0.50 kg Muntons - Torrified Wheat0.5 kg Torrified Wheat 36 2 7.7%
1 kg German - Bohemian Pilsner1 kg Bohemian Pilsner 38 1.9 15.4%
6.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Cascade30 g Cascade Hops Pellet 7 Boil 10 min 8.35 31.6%
5 g Magnum5 g Magnum Hops Pellet 15 Boil 60 min 8.23 5.3%
20 g Nelson Sauvin20 g Nelson Sauvin Hops Leaf/Whole 12.5 Whirlpool at 90 °C 15 min 3.83 21.1%
20 g Citra20 g Citra Hops Pellet 11 Whirlpool at 90 °C 15 min 3.37 21.1%
20 g Nelson Sauvin20 g Nelson Sauvin Hops Pellet 12.5 Dry Hop 5 days 21.1%
95 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
600 g Pulped Gooseberries Water Agt Secondary 3 days
1 g Protafloc Fining Boil 10 min.
 
Yeast
Crossmyloof - Five
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
17 - 28 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 121 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 2.07 bar       Temp: 20 °C       CO2 Level: 2.65 Volumes
 
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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18.13 L Strike 76 °C 67 °C 60 min
16 L Sparge 75 °C 67 °C --
Starting Mash Thickness: 2.79 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.8 L/kg 18.1
Mash volume with grains 22.4
Grain absorption losses -6.5
Remaining sparge water volume (equipment estimates 18.8 L) 18.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.6 L) 29.6
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 23.7
Hops absorption losses (whirlpool, hop stand) -0.2
Going into fermentor 23.5
Total: 37  
Equipment Profile Used: System Default
 
Notes

Calcium metasulphite added when heating water before mash, water source very soft (Edinburgh - Pentlands). Initially intended to use a more even pale/pilsner malt split but hadn't checked ingredient stock properly so went with what we had on hand with no stores close by.

Dry hopping into a Grainfather temp controlled fermenter via hop bong and co2 purge.

pulped gooseberries to be added to a secondary fermenter in a muslin sack and purged with a three day rest.

Mixture of 10l keg (force carbonated) and bottling with carbonation drops planned.

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  • Last Updated: 2025-10-04 13:43 UTC