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#163 Fruit Gose

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 70 min
    Boil time
  • 14 %/h
    Evaporation rate
  • 26.5 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 10.2
    Pre-boil gravity BLG
  • 4 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 67 %
    Mash efficiency
  • 4 liter(s) / kg
    Liquor-to-grist ratio
  • 21.6 liter(s)
    Mash size
  • 27 liter(s)
    Total mash volume

Steps

Temp Time
66 C 60 min
72 C 30 min
77 C 5 min

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Fermentables

11.9 BLG
4.8% ABV
3.9 SRM
Type Name Amount Yield EBC
Grain Pszeniczny 2 kg 35.9% 68 % 4
Grain Strzegom Pilzneński 2.1 kg 37.7% 80 % 4
Grain Płatki owsiane 0.7 kg 12.6% 68 % 3
Grain Płatki żytnie 0.35 kg 6.3% 80 % 3
Grain Weyermann - Acidulated Malt 0.25 kg 4.5% 80 % 6
Sugar Milk Sugar (Lactose) 0.17 kg 3.1% 76.1 % 0
Sum 5.57 kg

Hops

11 IBU

Bitterness ratio 0.23 Sweet

Use for Name Amount Time Alpha acid
Boil Iunga 11 g 50 min 9.6 %

Yeasts

Name Type Form Amount Laboratory
Danstar - Nottingham Ale Slant 166.67 ml Danstar

Extras

Type Name Amount Use for Time
Other Pożywka 2.5 g Boil 10 min
Spice Kolendra 14 g Boil 8 min
Spice Sól himalajska 20 g Boil 8 min
Flavor Maliny świeże 3166.67 g Secondary 12 day(s)

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