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#7 - Eldest - Elderflower gose

Method: BIAB
Style: Gose
Boil Time: 20 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 18 liters
Pre Boil Gravity: 1.030 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Vari Gery
Calories: 127 calories (Per 0.33L)
Carbs: 10.9 g (Per 0.33L)

Created: Wednesday January 26th 2022

Original Gravity:

1.042

Final Gravity:

1.007

ABV (standard):

4.5%

IBU (tinseth):

9.2

SRM (morey):

3.0

Mash pH

5.5

Cost Ft

8,958.00

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
2.50 kg	Weyermann - Pilsner2.5 kg Pilsner	Ft 520.00 / kg Ft 1,300.00	36	1.5	69.4%
1 kg	Weyermann - Pale Wheat1 kg Pale Wheat	Ft 540.00 / kg Ft 540.00	36	2	27.8%
0.10 kg	Weyermann - Acidulated0.1 kg Acidulated	Ft 1,080.00 / kg Ft 108.00	27	3.4	2.8%
3.60 kg / Ft 1,948.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
50 g	Citra50 g Citra Hops	Ft 33.00 / g Ft 1,650.00	Pellet	11	Hop Stand at 80 °C	15 min	9.17	33.3%
100 g	Citra100 g Citra Hops	Ft 33.00 / g Ft 3,300.00	Pellet	11	Dry Hop at 20 °C	0 days		66.7%
150 g / Ft 4,950.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
150 g	Citra (Pellet) 150 g Citra (Pellet) Hops	Ft 33.00 / g Ft 4,950.00	9.17	100%
150 g / Ft 4,950.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
18 L	Mesh in	Temperature	--	65 °C	60 min
7 L	Sparge	Sparge	--	78 °C	10 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 each	Sour pitch	Ft 580.00 / each Ft 580.00	Fining	Other	0 min.
4 L	Elderflower		Herb	Whirlpool	15 min.
1 g/l	Sea salt		Spice	Primary	0 min.
Ft 580.00

Yeast

Lallemand - LALBREW® VOSS KVEIK ALE YEAST

Amount:	1 Each	Cost:	Ft 1,480.00 / each Ft 1,480.00
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	25 - 40 °C	Starter:	No
Fermentation Temp:	30 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 66 B cells required

Ft 1,480.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 96.4 g Temp: 20 °C CO₂ Level: 2.2 Volumes

Target Water Profile

32244

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Cefrézés és máslás után:

Spirállal levinni 35 °C-ra
Tejsavval beállítani a pH-t 4.5-re (~10ml)
Továbbra is a főzőedényben hagyva 1 zacskó Sour Pitchet belerakni, kifújni CO2-vel és lehetőleg légmentesen lezárni a fedővel
1-2 nap pihenés konstans 35 °C-on
Ha lement olyan pH 3 körülre, akkor forralni olyan 20-45 percet (ahogy sikerül)
Spirállal lehűteni 80 °C-ra, majd beletenni a megtisztított bodzát (egy nagy szatyor, kb 4L) és a citrát (50g) kb. 15 percre
Lehűteni 30 °C-ra, beleönteni az erjesztőbe, beleszórni 1g/L mennyiségben a sót, majd a kveik élesztőt, majd jól bebugyolálni.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2022-01-26 11:54 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost Ft	Cost %
Fermentables	Ft
Steeping Grains (Extract Only)	Ft
Hops	Ft
Yeast	Ft
Other	Ft
Cost Per Barrel	Ft 0.00
Cost Per Pint	Ft 0.00
Total Cost	Ft 0.00

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