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Bribie Gose Tropo (BGT) Passionfruit Gose

127 calories 11.6 g 330 ml
Beer Stats
Method: BIAB
Style: Gose
Boil Time: 30 min
Batch Size: 22.5 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 54% (brew house)
Source: Beer & Brewing - Viking Sweat
Calories: 127 calories (Per 330ml)
Carbs: 11.6 g (Per 330ml)
Created Monday August 27th 2018
1.042
1.008
4.5%
14.33
4.07
5.68
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg New Zealand - Pilsner Malt3 kg Pilsner Malt 37.3 1.93 52.2%
2.75 kg New Zealand - Wheat Malt2.75 kg Wheat Malt 35.4 2.13 47.8%
5.75 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Hallertau Mittelfruh50 g Hallertau Mittelfruh Hops Pellet 4.4 Boil 15 min 14.33 100%
50 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
31 L Strike Temp. - 72C Infusion 67 °C 40 min
 
Other Ingredients
Amount Name Cost Type Use Time
7 g Gypsum Water Agt Mash 1 hr.
0.50 tsp Brewtan B Water Agt Mash 0 min.
15 g Cracked coriander Flavor Boil 10 min.
12 g Salt - Pink Himalayan Flavor Boil 10 min.
1 each Whirlfloc Fining Boil 10 min.
1 tsp Yeast Nutrient Water Agt Boil 10 min.
12 g Table Salt Water Agt Mash 1 hr.
15 ml Lactic acid Flavor Secondary 2 days
 
Yeast
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:
18.5 °C
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Force carbing       Amount: 3min at 30psi      
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
7g Gypsum
(12g Pink Rock Salt)
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Total mash water needed 31
Grain absorption losses -5.4
Starting boil volume 25.6
Boil off losses -2.8
Hops absorption losses -0.2
Amount going into fermentor 22.5
Total: 31  
Equipment Profile Used: System Default
 
Notes

Batch #2 - 7/10/18 - 54% Efficiency (Brewed for Golden Prop)
Trying to throw a little more flavour at this one, possibly adding passionfruit for dry hop, upped salt to 12g from 11g and Indian coriander seeds to 15g from 14g.

  • Mash extended to 40 min from 30.
  • Dry pitched x2 packs of yeast
    14/10/18 - Fermented hard at the start for 4 days. SG: 1012, tasted fruity and light.
    16/10/18 - Added 10ml of Lactic acid (88%) down from 12ml in #1, to account for 15ml of Mangrove Jacks Passionfruit beer flavour (50ml recommend).
    17/10/18 - Tastes mildly of passionfruit and moderate bitterness, cold crashed.
    19/10/18 - Added another 5ml of lactic before force carbing.
    20/10/18 - Could do with a touch more passionfruit, seemed popular with people at the event. The keg was finished.

    Batch #1 - 49% Efficiency (No passionfruit in this batch)
  • Used dry yeast (K-97) x2, instead of Wyeast 1007, dry pitched at 21C and aerated
  • Added lactic acid post ferm instead of using Wyeast 5335 (Lacto.)
  • Gladfield German Pilsner Malt & Gladfield Wheat Malt used
  • Aiming for pH 3.2 finish with acid Lactic 88% additions, will check with pH meter
  • Cut boil time to 30 min from 60 min.
  • Cut mash to 35 min from 60 min.
  • Fermented out very hard early and died down a bit after about 4 days.
    12/9/18 - Upped temp to 19.5C
    14/9/18 - SG: 1010 Cloudy and dull it doesn't look flash, smells ok with a hint of fruit, tastes quite mildly fruit and a bit thin. Interested to see what the acid will do to it.
    16/9/18 - Added 12ml of 88% lactic acid.
    17/9/18 - Tasted mildly acidic, cleared nicely, cloudy pale straw colour, decided not to add anymore acid (will use pH meter next time).
    7/10/18 -
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  • Last Updated: 2018-10-21 02:40 UTC