Goose Surøl

All Grain Recipe

Submitted By: Vetland (Shared)
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Brewer: Holte Brygghus
Batch Size: 13.21 galStyle: Gueuze (17E)
Boil Size: 7.37 galStyle Guide: BJCP 2008
Color: 4.7 SRMEquipment: Ytre Randesund Brygghus
Bitterness: 30.6 IBUsBoil Time: 60 min
Est OG: 1.043 (10.8° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.008 SG (2.1° P)Fermentation: Ale, Two Stage
ABV: 4.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
15.85 gal Ytre randesund Brygghus Water 1
50.00 g Salt (Mash 60 min) Misc 2
19 lbs 13.47 oz Pale Malt (2 Row) Bel (3.0 SRM) Grain 3
14.11 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 4
14.11 oz Wheat Malt, Bel (2.0 SRM) Grain 5
3.00 oz Northern Brewer [8.5%] - Boil 60 min Hops 6
1.00 oz East Kent Goldings (EKG) [5.0%] - Boil 10 min Hops 7
50.00 g Coriander Seed (Boil 5 min) Misc 8
2.00 mg Melkesyre (Boil 0 min) Misc 9
2 pkgs California Ale (White Labs #WLP001) Yeast 10
2.64 tsp Yeast Nutrient (Primary 3 days) Misc 11
2 pkgs Lactobacillus Bacteria (White Labs #WLP677) Yeast 12

Notes

- mesk vørter - kok 5 min - kjøl til 40 grader - tilsett melkesyre ( bare litt ) for å senke pH til ca 4,5 - tilsett lacto bakterier, bruk CO2 for å fjerne O2 fra dunk - ferdig etter 2-3 dager på 38 grader - mål pH til ca 3,2 ( under 3,0 gir vansker for gjæren å jobbe) - kok vørter i 60 min ( 90 min for pils ) - tilsett salt ( 1gr pr liter vørter) -tilsett koriander ( 1gr pr liter vørter) - tilsett gjærnæring - tilsett O2 i gjøringsdunk - tilsett rikelig med gjær.

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