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Gose #2

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Batch size

  • 21 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 26.5 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 liter(s) / kg
    Liquor-to-grist ratio
  • 13.5 liter(s)
    Mash size
  • 18 liter(s)
    Total mash volume

Steps

Temp Time
67 C 45 min
72 C 15 min
78 C 10 min

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Fermentables

11.9 BLG
3.6 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 2.2 kg 48.9% 80 % 5
Grain Pszeniczny 1.5 kg 33.3% 85 % 4
Grain Oats, Flaked 0.7 kg 15.6% 80 % 2
Grain Acid Malt 0.1 kg 2.2% 58.7 % 6
Sum 4.5 kg

Hops

9 IBU

Bitterness ratio 0.19 Sweet

Use for Name Amount Time Alpha acid
Boil Iunga 7 g 60 min 11 %

Yeasts

Name Type Form Amount Laboratory
Danstar - Nottingham Ale Dry 11.5 g Danstar

Extras

Type Name Amount Use for Time
Spice Kolendra 25 g Boil 5 min
Spice Sól niejodowana 20 g Boil 5 min
Fining Mech Irlandzki 5 g Boil 10 min
Water Agent Kwas mlekowy 12 g Mash 60 min
Other Kwas mlekowy 100 g Bottling ---

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