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Gose

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 25.9 liter(s)
    Boil size
  • 2.5 %
    Boil loss
  • 10
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 60 %
    Mash efficiency
  • 4 liter(s) / kg
    Liquor-to-grist ratio
  • 20 liter(s)
    Mash size
  • 25 liter(s)
    Total mash volume

Steps

Temp Time
68 C 90 min

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Fermentables

11.4 BLG
4.6% ABV
4.7 SRM
Type Name Amount Yield EBC
Grain Weyermann - Pale Wheat Malt 2 kg 38% 82 % 4
Grain Malting Company of Ireland - Irish Ale Malt 2 kg 38% 80.5 % 7
Grain Płatki owsiane 0.5 kg 9.5% 85 % 3
Grain BESTMALZ - Best Munich 0.5 kg 9.5% 80.5 % 15
Sugar Milk Sugar (Lactose) 0.266 kg 5.1% 76.1 % 0
Sum 5.266 kg

Hops

31 IBU

Bitterness ratio 0.67 Bitter

Use for Name Amount Time Alpha acid
Boil Ahtanum 15 g 15 min 5 %
Aroma (end of boil) citra 50 g 10 min 12.7 %
Whirlpool citra 50 g 0 min 12.7 %

Yeasts

Name Type Form Amount Laboratory
WLP300 - Hefeweizen Ale Yeast Wheat Liquid 500 ml White Labs

Extras

Type Name Amount Use for Time
Other Swanson Lactobacilus L.Plantarum 3 g Primary 2 day(s)
Other L.Rhamnosus 3 g Primary 2 day(s)
Spice curacao 50 g Boil 50 min
Spice kolendra 25 g Boil 50 min
Fining Whirlfloc 2 g Boil 10 min
Flavor sól 10 g Boil 10 min
Flavor pulpa marakuja 1000 g Secondary 14 day(s)

Notes

  • Kettle sour: 2dni
    10 kapsulek swanson l.plantarum
    15 kapsulek L.Rhamnosus

    po 2 dniach gotowane 10min
    po 2 dniach dane 50g citry na armoat i 50g na 0 min whirpool na aromat
    po 2 dniach 10g soli dodane
    Apr 18, 2020, 7:34 PM

Discussion

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[deleted]    1707 days ago