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Fruit GOSE - TEST

0
  • 10
    Gravity BLG
  • 16
    IBU
  • 4 %
    ABV
  • 3.2
    SRM
  • All Grain
    Type
  • Gose
    Style
  • Laszewskil
    Brewer
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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 26.4 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 9
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 12 liter(s)
    Mash size
  • 16 liter(s)
    Total mash volume

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Fermentables

10 BLG
4% ABV
3.2 SRM
Type Name Amount Yield EBC
Grain Pilzneński 2 kg 50% 81 % 3.5
Grain Słód pszeniczny Bestmalz 2 kg 50% 82 % 5
Sum 4 kg

Hops

16 IBU

Bitterness ratio 0.4 Balanced

Use for Name Amount Time Alpha acid
Boil Marynka 15 g 45 min 10 %

Yeasts

Name Type Form Amount Laboratory
Safale S-33 Ale Dry 11 g Fermentis

Extras

Type Name Amount Use for Time
Spice kolendra 20 g Boil 5 min
Spice sól himalajska 20 g Boil 5 min
Flavor Skorka z jednej pomaranczy 10 g Boil 10 min
Flavor Skórka z połowy cytryny 5 g Boil 10 min

Notes

  • po wysładzaniu gotować 15 minut, schłodzić do 45*C obiżyć pH do 4,5 za pomocą kwasu mlekowego dodać bakterie lactobacillus plantarum -np z probiotyku z apteki. zakwaszać 48h do uzyskania ok 3.6pH. gotować 50min.

    Fermenacja cicha
    Dodatek pomaranczy mandarynek i mango.
    Dec 30, 2020, 8:53 PM

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