Kangaroo Gose - Beer Recipe - Brewer's Friend

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Kangaroo Gose

163 calories 17.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Gueuze
Boil Time: 70 min
Batch Size: 15 liters (ending kettle volume)
Pre Boil Size: 17 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 163 calories (Per 330ml)
Carbs: 17.4 g (Per 330ml)
Created: Tuesday April 21st 2020
1.053
1.014
5.1%
9.0
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.70 kg German - Pilsner1.7 kg Pilsner 38 1.6 47.2%
1.20 kg German - Wheat Malt1.2 kg Wheat Malt 37 2 33.3%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 13.9%
0.20 kg Liquid Malt Extract - Light0.2 kg Liquid Malt Extract - Light - (late boil kettle addition) 35 4 5.6%
3.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Nelson Sauvin20 g Nelson Sauvin Hops Pellet 12.5 Aroma 5 min 8.97 100%
20 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g rock salt Water Agt Mash 10 min.
15 g coriander Water Agt Mash 10 min.
10 g lemon myrtle Water Agt Mash 10 min.
 
Yeast
- lactobacillus plantarum
Amount:
20 Grams
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 69 B cells required
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 69 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 135       Temp: 20 °C       CO2 Level: 3.75 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
11 L Temperature -- 62 °C 30 min
11 L 62 °C 72 °C 45 min
11 L 72 °C 100 °C 15 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 12.4
Mash volume with grains 14.7
Grain absorption losses -3.4
Remaining sparge water volume 8.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 21.6 L) 17
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 10.4 L) 15
Estimated amount in fermentor 15
Total: 21.3  
Equipment Profile Used: System Default
 
Notes

Pre-Acidification with 12ml of lactic acid

Kettle sour - 32 h. to 3 ph




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  • Last Updated: 2020-07-01 09:52 UTC