Barleypopmaker's Beer Blog

~I know you drank the beer, but did you experience it?

Barleypopmaker's Beer Blog - ~I know you drank the beer, but did you experience it?

Myfa King Beer Gose Down Your Neck Hole (Blood Orange Gose)-Extract






Myfa King Beer Gose Down Your Neck Hole


Myfa King Beer Gose Down Your Neck Hole
Gose

 

Type:
Extract

Date: 7/12/2015

Batch Size:
6.50 gal

Brewer:
Jason Johnson
Boil Size: 8.87 gal Asst Brewer:
Boil Time: 60 min Equipment: Myfa King (10 Gal/37.8 L) – All Grain
Taste Rating(out of 50): 30.0 Brewhouse Efficiency:
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
3.00 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 33.33 %
3.00 lb Wheat Dry Extract (8.0 SRM) Dry Extract 33.33 %
2.00 lb Acidulated (Weyermann) (1.8 SRM) Grain 22.22 %
0.50 oz Palisade [7.20 %] (30 min) Hops 8.3 IBU
0.50 oz Palisade [7.20 %] (15 min) Hops 5.4 IBU
0.75 oz Pink himalayan Sea Salt (Boil 10.0 min) Misc
1.00 oz Coriander Seed (Boil 5.0 min) Misc
1.00 lb Blood Orange Invert Sugar (0.0 SRM) Sugar 11.11 %
1 Pkgs SafAle English Ale (DCL/Fermentis #S-04) Yeast-Ale
 

Beer Profile

Est Original
Gravity
:

1.049 SG

Measured Original Gravity:
1.046 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.70 % Actual Alcohol by Vol: 4.69 %
Bitterness: 15.2 IBU Calories: 202 cal/pint
Est Color: 4.9 SRM Color:
Color
 

Mash Profile

Mash Name:
None
Total Grain Weight:
2.00 lb
Sparge Water:
Grain Temperature:
Sparge Temperature:
TunTemperature:
Adjust Temp for Equipment:
TRUE
Mash PH:
 

Steep grains as desired (30-60 minutes)

 
Mash Notes:

Carbonation and
Storage

Carbonation Type:
Kegged (Forced CO2)
Volumes of CO2:
2.3
Pressure/Weight:
12.5 PSI
Carbonation Used:
Keg
Keg/Bottling Temperature:
45.0 F
Age for:
14.0 days
Storage Temperature:
65.0 F
 
 

Notes

Steep the acid malt at 148 degrees F for 30 minutes. For the extract, the late Extract method is used, add 3lbs of pils malt extract at the start of the boil, and the wheat DME with 15 minutes left in the boil. Add Coriander and Sea Salt with 15 minutes left in the boil. When Primary Fermentation begins to slow, add the full pound of Blood Orange syrup to the fermentor. Stir with a sanitized spoon very slowly and very gently to avoid aeration. The CO2 blanket shoudl protect the beerr as long as stirring is gentle. Ferment for another 3-4 days. Then keg/bottle.


 

 

 

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