sour kraut gose - Beer Recipe - Brewer's Friend

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sour kraut gose

127 calories 10.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Gose
Boil Time: 90 min
Batch Size: 52 liters (fermentor volume)
Pre Boil Size: 68 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 127 calories (Per 330ml)
Carbs: 10.9 g (Per 330ml)
Created: Sunday August 21st 2016
1.042
1.007
4.6%
10.1
3.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg German - Wheat Malt4 kg Wheat Malt 37 2 42.6%
4 kg German - Pilsner4 kg Pilsner 38 1.6 42.6%
0.40 kg German - Acidulated Malt0.4 kg Acidulated Malt 27 3.4 4.3%
1 kg Torrified Wheat1 kg Torrified Wheat 36 2 10.6%
9.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g magnum15 g magnum Hops Pellet 11.7 Boil 60 min 10.08 100%
15 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
500 g sour kraut Flavor Boil 5 min.
40 g kosher salt Flavor Boil 5 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
40 L 2 step -->64/ -->72 Decoction -- 65 °C 90 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 60.63 L. Suggest reducing initial water volume to 45.4 L and adding 15.23 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 28.2
Mash volume with grains 34.4
Grain absorption losses -9.4
Remaining sparge water volume (equipment estimates 42.7 L) 50.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 60.6 L) 68
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 52
Going into fermentor 52
Total: 78.3  
Equipment Profile Used: System Default
 
Notes

overnight soak
warm to 55 for 1hr
throw in acidulated after 35 minutes
decoction mash to 64 then to 72
lactic in the keg if required
lemon juice in keg if required

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  • Last Updated: 2016-09-03 22:58 UTC