Goose Surøl 
All Grain Recipe
Submitted By: Vetland (Shared)
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| Brewer: Holte Brygghus | |
| Batch Size: 13.21 gal | Style: Gueuze (17E) |
| Boil Size: 7.37 gal | Style Guide: BJCP 2008 |
| Color: 4.7 SRM | Equipment: Ytre Randesund Brygghus |
| Bitterness: 30.6 IBUs | Boil 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 |
| 2.0 pkgs |
California Ale (White Labs #WLP001) |
Yeast |
10 |
| 2.64 tsp |
Yeast Nutrient (Primary 3 days) |
Misc |
11 |
| 2.0 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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