MALTMAGNUS SE 20 Liter Isotonic Gose Instructions

: June 16, 2024
: MALTMAGNUS SE

Table of Contents

SE 20 Liter Isotonic Gose
KITTET INNEHÅLLER:
BREW DAY
BOTTLING
References
Read User Manual Online (PDF format)
Download This Manual (PDF format)

ISOTONIC GOSE | 20 LITER
GOSE

SE 20 Liter Isotonic Gose

Isotonic is Temple Brygghus interpreta on of the classic beer style gose. Isotonic is a light sour beer with an ABV of approx 4.9% brewed with salt and coriander seeds.

KITTET INNEHÅLLER:

MALT:
2.23 kg Pilsner Malt
0.55 kg Caramel Pale
0.55 kg Light Munich Malt
0.55 kg Wheat Malt
0.10 kg Pilsner Malt – Uncrushed
HOPS: 12 g Magnum, 6 g Magnum
YEAST: 1 pcs French Saison M29 | Mangrove Jacks
OTHER: 1 pcs muslin hop bag, 20 g Coriander Seeds (Must be crushed before boil), 20 g Salt
EXPECTED OG: 1.040 | EXPECTED FG: 1.005
EXPECTED ABV: 4.9%
FERMENTATION TEM P: 25°C
MASH TEMP: 65°C
BOIL TIME: 60 min
HOP ADDITION TIMES: Magnum 12 g – 60 min
Magnum 6 g – 10 min
Coriander Seeds & Salt 20 g – 10 min
BEER XML FILE: If you use an app like Brewfather you can download a XML ﬁle for this recipe under the product on maltmagnus.se
IF YOU HAVE BREWED BEFORE:
This is basic step-by-step instruc ons mainly for beginners.
If you have brewed before, just use your brewing equipment as usual. You ﬁnd mash temperatures and hop addions above.

YOU NEED:

Cleaner and sani zer
Kele or brewing equipment to boil 25-29 liters of wort.
Kele for heang sparge water.
All Grain brewing equipment.
Fermentaon equipment.
Boling or kegging equipment.

Equipment and ingredients can be found at www.maltmagnus.se

BREW DAY

Start with making sure everything in the kit is included.
Read through the instrucons!
Wash and clean the brewing equipment. Do not use the same equipment used while cooking or washing up.
Sterilize the equipment that will be in contact with the wort a er chilling. Follow the dosage instrucons on your sanizer. Your beer can get infected if this step is not done correct.

STEP 1

Fill up with water to the false boom if you have one before measuring 3 liters per 1 kg malt.
Heat the water to 65°C.

STEP 2
MASH IN – Add the crushed malt while stirring to avoid lumps. Mash at 65°C for 60 minutes.
STEP 3
MASH OUT – Rise the temperature while stirring to 76°C for about 10 minutes.
STEP 4
SPARGE – Prepare water in your hot liquor tank / kettle to a re of 80°C.
Rinse the malt gently with the hot water until you reach a total volume of 23-25 liters in your boil kettle.
STEP 5
SOURING – Cool the wort down to 43°C. Pour the content of the bag marked 100 g uncrushed Pilsner Malt in the muslin hop bag and put the bag into the kettle. Blow the air out with Cot if possible or put plastic film over the wort to prevent oxidation. Leave for 1-5 days. Use pH-test, when you reach pH 3.3 and the taste is sour and bready, the sour process is done! Sour dough aromas will dissapear when boiling.
BOIL – Start heating until you reach a boil. The wort shall boil for 60 minutes. Do not use lid!
Open the bag labeled 12 g Magnum. Pour the content into the kettle. Boil for 50 minutes.
Open the bags labeled 6 g Magnum, 20 g Sodium Chloride and 20 g Coriander Seeds and pour the content into the kettle. Boil for 10 more minutes.
Turn off the heat / Flame out!
STEP 6
COOLING – Cool the wort as rapidly as possible to around 25°C. Use spiral cooler or other cooling equipment. If you do not have any, put the fermentation bucket in a cool water bath.
NOTE! Do not use any un-sanitized equipment or hands in the wort at this point! Take a sample and measure the Oeschle value with a hydrometer and write down the result. This is the OG value.
STEP 7
ERMENTATION AND DRY HOPPING — Open up the yeast ackage with a sterilized scissors and pour it into the opted wort.
Fill the airlock and put it into the lid of the fermentation ucket.
Place the bucket on a dark spot keeping a temperature of round 25°C.
Leave for 14 days. When the fermentation is done take a wort sample and measure it with your hydrometer. This is the FG.
Calculation ABV: (06-FG) x 131,25 = ABV

BOTTLING

BOTTLING YOUR BEER:

Wash and sanitize the bottles. Put the caps in a bowl with sanitizes.
We recommend Carbonation Drops. Follow the dosage instructions on the package. You can also use regular table sugar: 2-3 grams per 33 cl bottle.
Fill the bottles with beer and leave a airpocket at the top. Cap it and place it in room temperature for at least one week. Open a bottle and test the carbonation levels. If you think its enough, chill for a week or two. Enjoy!