PL | EN
Berliner Weisse/Gose z owocami
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10.5Gravity BLG
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12IBU
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4.2 %ABV
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3.2SRM
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All GrainType
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Style
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Brewer
![](/uploads/qr-code/424338c6d95c0615e8a11ee4d3c17b82.png)
Batch size
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20 liter(s)Expected quantity of finished beer
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60 minBoil time
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10 %/hEvaporation rate
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25.3 liter(s)Boil size
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10 %Boil loss
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9.5Pre-boil gravity BLG
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5 %Trub loss
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0 %Dry hopping loss
Mash information
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75 %Mash efficiency
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3 liter(s) / kgLiquor-to-grist ratio
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12 liter(s)Mash size
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16 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
68 C | 60 min |
72 C | 60 min |
78 C | 10 min |
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Strzegom Pilzneński | 2 kg 50% | 80 % | 4 |
Grain | Pszeniczny | 2 kg 50% | 85 % | 4 |
Sum | 4 kg |
Hops
Bitterness ratio 0.29 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Lublin (Lubelski) | 25 g | 60 min | 4 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
Safale S-33 | Ale | Dry | 20 g | Fermentis |
Extras
Type | Name | Amount | Use for | Time |
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Spice | Sól | 5 g | Boil | 10 min |
Spice | Biały Pieprz | 3 g | Boil | 10 min |
Spice | Skórka z limonki | 12 g | Boil | 10 min |
Spice | Kolendra | 10 g | Boil | 10 min |
Flavor | Maliny | 700 g | Secondary | 7 day(s) |
Flavor | Melon ( 1 sztuka ) | 720 g | Secondary | 7 day(s) |
Flavor | Jeżyny | 700 g | Secondary | 7 day(s) |
Flavor | Truskawka(0,35) i Kiwi (0,35) | 700 g | Secondary | 7 day(s) |
Notes
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Przed kettle sour zbijamy ph do poziomu ok. 4.5 za pomacą kwasu mlekowego
Kettle sour -15-20 kapsułek Swanson L. Plantarum lub Sanprobi IBS (na 20 litrową warkę) i wsyp do garnka ich zawartość
Dzielimy przed burzliwa 50/50 po zakwaszeniu (kettle sour) ,żeby osiągnać ph ok 3.5. Chmiele i drozdze na pół. Do gose pod koniec gotowania dajemy kolendre, sól, pieprz i skórkę z limonki.
Po burzliwej ponownie dzielimy każde z piw na pół i dodajemy owoce. (maliny i jeżyny -berliner, melon i ... - gose).
Butelkujemy, zeby osiągnać nagazowanie na poziomie 3.0/3.5
Apr 11, 2019, 4:21 PM