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MARCELI SZPAK - PICKLE GOSE

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 26.4 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.2
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 15 liter(s)
    Mash size
  • 20 liter(s)
    Total mash volume

Steps

Temp Time
51 C 10 min
68 C 20 min
73 C 60 min
78 C 10 min

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Fermentables

12.1 BLG
4.9% ABV
4.1 SRM
Type Name Amount Yield EBC
Grain Pszeniczny 2.5 kg 50% 85 % 4
Grain Strzegom Wiedeński 1 kg 20% 79 % 10
Grain Acid Malt 0.5 kg 10% 58.7 % 6
Grain Płatki owsiane 1 kg 20% 85 % 3
Sum 5 kg

Hops

14 IBU

Bitterness ratio 0.29 Balanced

Use for Name Amount Time Alpha acid
Boil Tradition 10 g 30 min 5.5 %
Boil Tradition 15 g 90 min 5.5 %

Yeasts

Name Type Form Amount Laboratory
WLP650 - Brettanomyces bruxellensis Ale Liquid 20 ml White Labs

Extras

Type Name Amount Use for Time
Spice Kolendra Indyjska 10 g Boil 5 min
Spice Sól Himalajska 10 g Boil 5 min
Spice Ogórki Kiszone 2000 g Secondary 7 day(s)
Other Lactobacillus Plantarum 7.275 g Mash 1440 min

Notes

  • Lactobacillus plantarum z Sanprobi - na 20 l 15 tabletek.
    Przygotować starter. Zadać do brzeczki po zacieraniu i wygrzewaniu.
    Przetrzymać w temperaturze 35-40*C przez 24 godziny, po czym zagotować i nachmielić.
    Ogórki kiszone pokroić w ćwiartki i dodać na cichą na 7 dni.
    Apr 10, 2017, 10:51 AM

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