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Gose (imp pastry)

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 90 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 29.4 liter(s)
    Boil size
  • 5 %
    Boil loss
  • 14.3
    Pre-boil gravity BLG
  • 15 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 21 liter(s)
    Mash size
  • 28 liter(s)
    Total mash volume

Steps

Temp Time
68 C 90 min

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Fermentables

18.7 BLG
8.1% ABV
5.8 SRM
Type Name Amount Yield EBC
Grain Malting Company of Ireland - Irish Ale Malt 2.35 kg 29.7% 80.5 % 7
Grain BESTMALZ - Best Pilsen 2 kg 25.3% 80.5 % 4
Grain Weyermann - Pale Wheat Malt 1.5 kg 19% 85 % 5
Grain BESTMALZ - Best Munich 0.65 kg 8.2% 80.5 % 15
Grain Płatki owsiane 0.5 kg 6.3% 85 % 3
Sugar Milk Sugar (Lactose) 0.5 kg 6.3% 76.1 % 0
Sugar Cukier z pulpy 0.4 kg 5.1% 78.3 % 2
Sum 7.9 kg

Hops

27 IBU

Bitterness ratio 0.35 Balanced

Use for Name Amount Time Alpha acid
Boil Ahtanum 9.3 g 50 min 5 %
Boil Citra BBC 15 g 20 min 12.8 %
Aroma (end of boil) Citra BBC 35 g 10 min 12.8 %
Whirlpool Citra BBC 50 g 0 min 12.8 %

Yeasts

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

Extras

Type Name Amount Use for Time
Fining Whirlfloc 2 g Boil 10 min
Other L.Rhamnosus 3 g Primary 3 day(s)
Other L.Plantarum 3 g Primary 3 day(s)
Spice curacao 50 g Boil 15 min
Spice kolendra 25 g Boil 15 min
Flavor sól 20 g Boil 10 min
Flavor pulpa passion fruit 1000 g Secondary 14 day(s)
Flavor polpa mango 1000 g Secondary 14 day(s)
Flavor tonka macerowana w koniaku 10 g Secondary 14 day(s)

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