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Syntra AB Gose 2018

125 calories
Method: All Grain
Style: Gose
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Boil Size: 28.5 liters
Boil Gravity: 6.8 °P (recipe based estimate)
Efficiency: 60% (brew house)
Source: Robin Bertels
Calories: 125 calories (Per 355mL)
Share: <EMBED>
9.7 °P
1.6 °P
4.22%
5.99
3.23
5.75
 
Brew Log History

Target 20°C

Attenuation: {{ stats.attenuation | number:2 }}%

Calories: {{ stats.calories | number:0 }} / 12 oz

Readings: {{ readings.length | number }}
 
Fermentables
Amount Fermentable PPG °L Bill %
2080 g German - Pilsner2080 g Pilsner 38 1.6 47.7%
2030 g German - Wheat Malt2030 g Wheat Malt 37 2 46.6%
250 g Rice Hulls250 g Rice Hulls 0 0 5.7%
4.36 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU
12 g Hallertau Mittelfruh12 g Hallertau Mittelfruh Hops Pellet 4 Boil at 100 °C 60 min 5.99
 
Mash Guidelines
Amount Description Type Temp Time
14.4 LMashing inTemperature55 °C--
--BetaTemperature65 °C60 min
--Mashing outTemperature78 °C5 min
15.1 LSpargeTemperature78 °C--
Starting Mash Thickness: 3.5 L/kg
 
Other Ingredients
Amount Name Type Use Time
0.01 g Lactic acid Water Agt Mash 0 min.
25 g Ground coriander seed Spice Boil 10 min.
20 g Sea salt Spice Boil 10 min.
0.01 g Lactic acid Other Boil 0 min.
0.01 g Lactic acid Other Bottling 0 min.
4 kg Black currant Flavor Secondary 0 min.
 
Yeast
Amount:
1
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
-
Yeast Pitch Rate and Starter Calculator
WYEAST 5335 Lactobacillus
Amount:
1
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
-
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile: userwaterprofile-12422
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 8 74 52 78 170
Mash Chemistry and Brewing Water Calculator
 
Notes
Safale German Ale Yeast K-97 technical data sheet: https://fermentis.com/wp-content/uploads/2018/08/SafAle-K-97.pdf

Alternatives:
- Wyeast German Ale 1007 (http://www.wyeastlab.com/yeast-strain/german-ale, att: 75%)
- White Labs German Ale/ Kölsch Yeast WLP029 (https://www.whitelabs.com/yeast-bank/wlp029-german-ale-k-lsch-yeast, att: 75%)

Add lactic acid at end of boil to adjust pH to 4.5

Fermenting with lactobacillus at 29-35 °C

Add lactic acid before bottling to adjust acidity if needed
This recipe is shared.
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View Count: 104
Brew Count: 0
Last Updated: 2018-09-26 17:54 UTC
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