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Magharitta Dulse Gose

170 calories 19.1 g 330 ml
Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 47 liters (fermentor volume)
Pre Boil Size: 55 liters
Post Boil Size: 50 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 170 calories (Per 330ml)
Carbs: 19.1 g (Per 330ml)
Created Saturday May 23rd 2020
1.055
1.016
5.04%
0
3.65
5.57
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.10 kg German - Wheat Malt7.1 kg Wheat Malt 37 2 60.2%
4.70 kg United Kingdom - Lager4.7 kg Lager 38 1.4 39.8%
11.8 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Wai-iti100 g Wai-iti Hops Pellet 3 Whirlpool at 80 °C 0 min 81.3%
23 g Magnum23 g Magnum Hops Pellet 11 Boil at 80 °C 0 min 18.7%
123 g / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Whirlfloc Water Agt Boil 5 min.
325 g Dulse Flavor Secondary 3 days
25 g Pink Salt Flavor Primary 3 min.
1 kg Lime Puree Flavor Secondary 0 min.
44 g Gypsum Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
44 Grams
Cost:
Attenuation (custom):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 223 B cells required
Lallemand - WILDBREW™ SOUR PITCH
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
Low
Optimum Temp:
30 - 40 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 223 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 3.75 Volumes
 
Target Water Profile
Unit 3
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
23 3 4 18 48 40
Mash Chemistry and Brewing Water Calculator
 
Notes

Used a 60/40 wheat/lager malt (no pilsner available)

pre boil gravity 1.040.

Pitch the willdbrew at 35 degrees and hold at 35 degrees for 3 days

Instead of using all salt, used dulse (approximately 8 grams of NaCl per 100grams of dulse) and Himalayan sea salt aimed for 10g per litre.

But in the boil added the sea salt in 10 mins from the end of the boil and the dulse was added in after the first sour pitch, in fermentation (in a muslin bag) - due to the matter in the dulse.

Hopped with Magnum in the boil at 15 mins

Final pH: 2.9



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  • Public: Yup, Shared
  • Last Updated: 2020-08-17 07:27 UTC
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