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Gose V.1.0

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Batch size

  • 25 liter(s)
    Expected quantity of finished beer
  • 90 min
    Boil time
  • 5 %/h
    Evaporation rate
  • 29.6 liter(s)
    Boil size
  • 5 %
    Boil loss
  • ---
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
68 C 60 min

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Fermentables

11.9 BLG
4.8% ABV
3.8 SRM
Type Name Amount Yield EBC
Grain Viking Wheat Malt 3.2 kg 57.7% 83 % 5
Grain Viking Pilsner malt 2.1 kg 37.8% 82 % 4
Grain Barley, Torrefied 0.25 kg 4.5% 79 % 4
Sum 5.55 kg

Hops

12 IBU

Bitterness ratio 0.25 Balanced

Use for Name Amount Time Alpha acid
Aroma (end of boil) Citra 10 g 5 min 12 %
Boil Marynka 5 g 90 min 10 %
Boil Marynka 5 g 60 min 10 %
Mash Marynka 5 g 60 min 10 %

Yeasts

Name Type Form Amount Laboratory
Safale S-04 Ale Dry 11 g Safale

Extras

Type Name Amount Use for Time
Spice kolendra 25 g Boil 10 min
Spice sól 25 g Boil 10 min

Notes

  • Zakwaszane laktobacilus rhamnosus z apteki mnożonymi metodą z bloga http://www.beerfreak.pl/warzenie-piw-kwasnych-lactobacillus/ - jak nie wyjdzie, dodam notatkę że kolega z bloga oszukuje. Zakwaszanie brzeczki po filtracji przez 2 dni. Jakby co to kwas mlekowy z butli dolać.
    Fermentacja blisko dolnej granicy dla drożdżaków ~16-18C.
    Jun 18, 2018, 8:10 PM

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