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GoseDusters

121 calories 10.6 g 330 ml
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Beer Stats
Method: BIAB
Style: Gose
Boil Time: 25 min
Batch Size: 9.75 liters (fermentor volume)
Pre Boil Size: 12.62 liters
Pre Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Brasseurs J&B
Rating:
5.00 (2 Reviews)

Calories: 121 calories (Per 330ml)
Carbs: 10.6 g (Per 330ml)
Created: Sunday July 9th 2017
1.040
1.007
4.4%
7.8
3.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg Belgian - Pilsner1 kg Pilsner 37 1.6 55.6%
0.50 kg Canadian - Pale Wheat0.5 kg Pale Wheat 36 2 27.8%
0.30 kg Flaked Oats0.3 kg Flaked Oats 33 2.2 16.7%
1.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Simcoe10 g Simcoe Hops Pellet 12.7 Boil 5 min 7.82 100%
10 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 g Calcium chlorure Water Agt Boil 25 min.
3 g roasted Coriander Seeds Spice Boil 7 min.
25 g Lime zest Flavor Boil 7 min.
9.75 g sea salt Spice Boil 7 min.
3 g Roasted Coriander seeds Spice Primary 7 days
25 g Lime zest Spice Primary 7 days
1 ml Lemongrass Spice Bottling 1 min.
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 73 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Gose
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
0.5gr de chlorure de calcium (NaCl)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 L Infusion -- 65 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 14.9 L) 15.3
Mash volume with grains (equipment estimates 16.1 L) 16.5
Grain absorption losses -1.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 12.2 L) 12.6
Boil off losses -2.4
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 9.8
Volume into fermentor 9.8
Total: 15.3  
Equipment Profile Used: System Default
 
Notes

Pre-boil: Kettle soured with lacto P. Initial pH 3.4(ish)

Boil: Half of coriander, half of lime zest & all the salt.

At high krausen: half of coriander, half of lime zest, in order to achieve bio-transformation.

After krausen has dropped: add the pasteurized juice of 10 limes.

At bottling: make a tea with lemongrass and add it with priming solution. Use a small portion of tea + flat beer and mix them to taste on much lemongrass tea is needed.

Préboil og was 1.038
Pastboil fg was 1.047

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  • Last Updated: 2017-09-21 19:04 UTC