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#12 - Gose met mango

184 calories 18.4 g 330 ml
Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 1400 liters (fermentor volume)
Pre Boil Size: 1400 liters
Post Boil Size: 1394 liters
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Brouwerij de Natte Gijt
Calories: 184 calories (Per 330ml)
Carbs: 18.4 g (Per 330ml)
Created Thursday June 10th 2021
1.060
1.014
6.1%
5.8
4.7
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
175 kg Belgian - Wheat175 kg Wheat 38 1.8 46.7%
125 kg Belgian - Pale Ale125 kg Pale Ale 38 3.4 33.3%
75 kg New Zealand - Sour Grapes Malt75 kg Sour Grapes Malt - (late mash tun addition) 34 2.03 20%
375 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
450 g Centennial450 g Centennial Hops Leaf/Whole 10 Whirlpool at 100 °C 30 min 1.45 19.6%
280 g 47 Hops - Amarillo280 g Amarillo Hops Leaf/Whole 9.5 Whirlpool at 100 °C 30 min 0.86 12.2%
270 g Chinook270 g Chinook Hops Leaf/Whole 13 Whirlpool at 100 °C 30 min 1.13 11.7%
250 g Hallertau Mittelfruh250 g Hallertau Mittelfruh Hops Leaf/Whole 3.75 Whirlpool at 100 °C 30 min 0.3 10.9%
450 g merkur450 g merkur Hops Leaf/Whole 5 Whirlpool at 100 °C 30 min 0.72 19.6%
600 g Cascade600 g Cascade Hops Leaf/Whole 7 Whirlpool at 100 °C 30 min 1.35 26.1%
2,300 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
1200 L 55 °C 15 min
66 °C 60 min
78 °C 1 min
Starting Mash Thickness: 3 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
2 kg Koriander Spice Boil 1 hr.
1,500 g Sea salt Spice Boil 1 hr.
70 kg Mango Other Secondary 5 days
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
10 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 7223 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Weert
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Zuurmout toevoegen na 60 minuten op 66 graden. Dan PH laten zakken tot 4.2.
Continue checken PH is van belang. Tijdens vergisting zakt de PH ook.'

Doel is 1056

Naar 78 graden gaan middels heet water toevoegen, dus niet opwarmen.

2000 gram korianderzaad (10 min kook)
1500 gram zout (10 min kook)


50 kg mango puree na vergisting

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-06-22 07:30 UTC
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