KAMPEN - Gose - Beer Recipe - Brewer's Friend

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KAMPEN - Gose

144 calories 14.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Gose
Boil Time: 90 min
Batch Size: 10 liters (ending kettle volume)
Pre Boil Size: 14.5 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Mr Norman / Bretto
Calories: 144 calories (Per 330ml)
Carbs: 14.4 g (Per 330ml)
Created: Wednesday June 14th 2017
1.047
1.011
4.7%
10.4
6.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
1 kg Weyermann - Pilsner malt1 kg Weyermann - Pilsner malt 37 3.31 50%
1 kg Weyermann - Pale Wheat1 kg Weyermann - Pale Wheat 38 3.84 50%
2 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Tettnang10 g Tettnang Hops Pellet 3.5 Boil 60 min 10.41 100%
10 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.38 each Protafloc Fining Boil 10 min.
0.19 tsp Yeast Nutrient Other Boil 10 min.
5 g Coriander seed Herb Boil 5 min.
 
Yeast
Wyeast - Farmhouse Ale 3726
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Variable
Optimum Temp:
21 - 35 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 58 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Gose
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 1 125 190 170 0
5g Flor De Sal Havsalt, 5g CaSO4

Mash pH@5.2
Final pH3.5-ish
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Sacch Infusion -- 62 °C 60 min
Starting Mash Thickness: 4.6 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4.6 L/kg 9.2
Mash volume with grains 10.5
Grain absorption losses -2
Remaining sparge water volume 8.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 18.6 L) 14.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 5.9 L) 10
Estimated amount in fermentor 10
Total: 17.4  
Equipment Profile Used: System Default
 
Notes

The maximum sodium level that should be used in Gose is about 250 ppm. That has been confirmed to me by an award winning Gose brewer and that agrees with the typically cited 250 ppm taste threshold for sodium.

Finished volume (L) 10
Grain (kg) 2
Mash Water (L) 9
Mash thickness 4.5
Loss to grain (L/kg) 0.9
Loss to boil (L/hr) 3
Boil time (h) 1.5
Top-up Water (L) 0
Loss to grain total 1.8
Post Mash Volume 7.2
Loss to boil total 4.5
Sparge water (L) 7.3
Total water 16.3

Priming Sugar Options:
Table Sugar: 93.5 g


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  • Last Updated: 2017-07-01 19:44 UTC