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Mellemgaarden Imperial Cloudberry Gose

214 calories 19.8 g 330 ml
Beer Stats
Method: BIAB
Style: Gose
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 214 calories (Per 330ml)
Carbs: 19.8 g (Per 330ml)
Created Wednesday February 26th 2020
1.070
1.014
7.38%
13.47
9.96
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg German - Wheat Malt3 kg Wheat Malt 37 2 50%
1.50 kg German - Pilsner1.5 kg Pilsner 38 1.6 25%
1 kg German - Pale Ale1 kg Pale Ale 39 2.3 16.7%
250 g Munich - Light 10L250 g Munich - Light 10L 33 10 4.2%
250 g German - Vienna250 g Vienna 37 4 4.2%
6 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Hallertau Mittelfruh20 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 9 50%
20 g Hallertau Mittelfruh20 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 15 min 4.47 50%
40 g / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g Table Salt Water Agt Mash 15 min.
5 g Coriander seed Water Agt Mash 15 min.
 
Yeast
- lallemand - philly sour
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Low
Optimum Temp:
-8 - -4 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 341 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 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
 
Notes

New method:

  1. Mash as usual. I mash at 65c for an hour and sparge with 80c water.
  2. Primary: Use Lallemand Philly Sour for fermentation.
  3. Secondary 4-8 weeks: Add cloudberries that has been frozen and then pasteurised at 70c, then chilled.
  4. Enjoy

    Old method:
  5. Mash as usual. I mash at 65c for an hour and sparge with 80c water.
  6. Let wort temp drop to around 40 - 45c.
  7. Use actic or phosphoric acid to reach pH 4.5
  8. Put wort in a clean and sanitised corny keg. Add lactobacillus.
  9. Blow out any oxygen - important!
  10. Keep for a couple of days and check pH. If possible, maintain 40-45c.
  11. When pH is down to 3.6 - Add 5 liter water to be boiled away and boil as usual.
  12. Goal is still 19 liters to fermentation.
  13. Primary fermentation 1 week: add yeast and ferment as normal.
  14. Secondary fermentation 4-8 weeks: Add cloudberries that has been frozen and then pasteurised at 70c, then chilled.

    More info and options about fast souring:
    http://sourbeerblog.com/fast-souring-lactobacillus/
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2020-12-17 19:46 UTC
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