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Gosette

131 calories 13.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Gose
Boil Time: 60 min
Batch Size: 21 liters (ending kettle volume)
Pre Boil Size: 23.5 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 73% (ending kettle)
Calories: 131 calories (Per 330ml)
Carbs: 13.1 g (Per 330ml)
Created: Tuesday May 12th 2020
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.30 kg German - Wheat Malt2.3 kg Wheat Malt 37 2 56.1%
1.60 kg Belgian - Pilsner1.6 kg Pilsner 37 1.6 39%
0.20 kg German - Acidulated Malt0.2 kg Acidulated Malt 27 3.4 4.9%
4.10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Saaz20 g Saaz Hops Pellet 3.5 First Wort 0 min 10.29 100%
20 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7.50 g Coriande Water Agt Boil 5 min.
4 g Gypsum Water Agt Mash 1 hr.
10 g Salt Water Agt Mash 1 hr.
10 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
- L Plantarum
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
-8 - -4 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 79 B cells required
Omega Yeast Labs - Kolsch I OYL-017
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
13 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 79 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Moncton
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
14.8 L Strike 71 °C 65 °C 60 min
13 L Sparge 74 °C 74 °C --
Starting Mash Thickness: 3.6 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.6 L/kg 14.8
Mash volume with grains 17.5
Grain absorption losses -4.1
Remaining sparge water volume 13.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.8 L) 23.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 17.7 L) 21
Estimated amount in fermentor 21
Total: 28.5  
Equipment Profile Used: System Default
 
Notes

Kettle Sour à faire

Starter de Lacto 1L à 1.020 x 48h

Pitch dans moût après mash (10 min de boil)

Fermenter 36-48h, ad pH 3.4

Boil comme normal ensuite.

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  • Public: Yup, Shared
  • Last Updated: 2020-05-12 19:02 UTC