Gussa c/dry hop

All Grain Recipe

Submitted By: CervejariaDosLenhadores (Shared)
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Brewer: Felipe Knop
Batch Size: 5.55 galStyle: Gose (27 )
Boil Size: 7.39 galStyle Guide: BJCP 2015
Color: 3.7 SRMEquipment: Lenhadores 20L
Bitterness: 9.9 IBUsBoil Time: 45 min
Est OG: 1.046 (11.5° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.027 SG (6.8° P)Fermentation: Ale, Two Stage
ABV: 2.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.70 gal Água Porto Alegre Water 1
6 lbs 0.57 oz (pt) CHÂTEAU PILSEN 6RW (1.8 SRM) Grain 2
3 lbs 3.50 oz Wheat, Flaked (1.6 SRM) Grain 3
1.69 oz (pt) CHÂTEAU WHEAT CRYSTAL (76.2 SRM) Grain 4
20.09 ml Lactic Acid (Mash 60 min) Misc 5
1.01 g Sulfato de Magnésio (Mash 60 min) Misc 6
0.24 g Carbonato de Cálcio (Mash 60 min) Misc 7
0.18 g Bicarbonato de Sódio (Mash 60 min) Misc 8
0.16 g Sulfato de Cálcio (Mash 60 min) Misc 9
1.26 g Sulfato de Magnésio (Boil 60 min) Misc 10
0.30 g Carbonato de Cálcio (Boil 60 min) Misc 11
0.23 g Bicarbonato de Sódio (Boil 60 min) Misc 12
0.20 g Sulfato de Cálcio (Boil 60 min) Misc 13
0.32 oz Magnum [12.0%] - Boil 30 min Hops 14
0.91 items Whirlfloc Tablet (Boil 15 min) Misc 15
9.13 g Coriander Seed (Boil 5 min) Misc 16
1.61 oz Kazbek [6.5%] - Boil 0 min Hops 17
0.9 pkgs Fast Souring Lacto (Giga Yeast #GB110) Yeast 18
0.9 pkgs Nottingham Yeast (Lallemand #-) Yeast 19
2.42 oz Kazbek [6.5%] - Dry Hop 3 days Hops 20
14.61 g Salt (Bottling 60 min) Misc 21

Notes

1) Sempre lembrar que a concentração do ácido lático vendido em brewshops normalmente é de 88%. Então, para baixar o pH inicial (4.5) para o lactobacillus não se alimentar da proteína e acabar com a nossa cerveja, é quase 1 gota por litro para baixar 0.1 pontos do pH. Logo, 40 gotas deve baixar 0.1 pontos para 30 litros.

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