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#77 Gose (A - Morela, B - Mang...

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Batch size

  • 24 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 30.4 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 10
    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
  • 18 liter(s)
    Mash size
  • 23.2 liter(s)
    Total mash volume

Steps

Temp Time
69 C 60 min

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Fermentables

11 BLG
4.4% ABV
3.5 SRM
Type Name Amount Yield EBC
Grain Pale Ale 2.55 kg 49.5% 80 % 5
Grain Weyermann - Carapils 0.3 kg 5.8% 78 % 4
Grain Pszeniczny 1.8 kg 35% 85 % 4
Grain Rye, Flaked 0.5 kg 9.7% 78.3 % 4
Sum 5.15 kg

Hops

5 IBU

Bitterness ratio 0.11 Sweet

Use for Name Amount Time Alpha acid
Boil Iunga 5 g 50 min 10 %

Yeasts

Name Type Form Amount Laboratory
WY1450 Ale Liquid 100 ml Fermentum Mobile

Notes

  • Woda light colored and malty
    blg przed zakwaszaniem - 9,7*
    blg po zakwaszaniu - ok. 9,7 Bx - spadło?
    litrów - ? (chyba ok. 29-30)
    3,5 g L. Plantarum z serowara na 31-32 litry brzeczki
    pH po zakwaszaniu okolice 3,4
    gotowanie ok. 40 minut

    Warka dzielona na 3 części - 2 z nich na WY1450, jedna na FM53
    Po fermentacji głównej odczyt na refraktometrze 6 Bx (FM53 i WY1450 tak samo)
    do 8,5 L WY1450 - 1500 ml pulpy z moreli + 100g laktozy + 7,5 g soli
    do 8,5 L WY1450 - 900 g pulpy z mango + 100g laktozy + 7,5 g soli
    do 7,5 L FM53 - 200 g suski + 10 g soli wędzonej bukiem
    Jun 28, 2021, 2:15 PM

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