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GOSE

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 27.5 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 17.5 liter(s)
    Mash size
  • 22.5 liter(s)
    Total mash volume

Steps

Temp Time
65 C 60 min
76 C 1 min

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Fermentables

11.9 BLG
4.8% ABV
3.7 SRM
Type Name Amount Yield EBC
Grain Viking Wheat Malt 2.6 kg 52% 83 % 5
Grain Viking Pilsner malt 2.4 kg 48% 82 % 4
Sum 5 kg

Hops

4 IBU

Bitterness ratio 0.08 Sweet

Use for Name Amount Time Alpha acid
Boil Oktawia 15 g 10 min 7.1 %

Yeasts

Name Type Form Amount Laboratory
Safale US-05 Ale Dry 11.5 g Fermentis

Extras

Type Name Amount Use for Time
Flavor Nektarynka 2300 g Secondary 21 day(s)
Flavor Rabarbar 1400 g Secondary 21 day(s)
Fining Wirlflockt 1 g Boil 5 min
Water Agent Sól morska niejodowana 25 g Boil 5 min
Spice Kolendra indyjska 25 g Boil 5 min
Flavor Nektarynka 2.3 g Secondary 21 day(s)
Flavor Rabarbar 1.5 g Secondary 21 day(s)
Other Bakterie serowarskie PG 10 g Secondary 1 day(s)
24 h zakwaszanie. Zeszlo z 4.8 do 3.9

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