Did a double brew a few days ago - 6.5kg 2 row, 1.5kg wheat malt, mashed at 65C, split 50/50 between a gose and a brut IPA, both pitched on Lallemand Voss Kveik. I brought the wort to a boil and split off the gose portion before adding hops to the Brut so it has zero hops. Gave it a day with some probiotics that got a vitality starter for souring before adding the yeast - kinda like a delayed co-pitch.
My powdered glucoamylase is marked as 100k vitality (translating from Chinese). The same brand offered a version that was 200k as well, so I'm assuming that's kinda like how you get CFU counts in probiotics. The label suggests a 0.1-0.3% ratio in recipes, though I don't know what I should be comparing to or if that ratio is accurate for brewing (they suggest using it for baking as well, for example). I'd assume it I use that ratio, I should be comparing it to the grain bill and not the total weight of 20 liters of beer, because that would be a lot of enzyme...
So, ~20 liter Brut IPA, 4 kg malt in that. How much enzyme should I add, and exactly how should I add it? Sprinkle? Mix in warm water? Stir it in or just add it and let it osmose on its own?
Also, thoughts on whether or not I should add some to the gose? I'm thinking an extra dry gose could be kinda fun, but I'm kinda an idiot when it comes to brewing these days so I could be wrong. I don't think I've used beersmith or taken a gravity reading for my last 10+ brews, spanning a couple years, and sometimes I wish I had, haha.
My powdered glucoamylase is marked as 100k vitality (translating from Chinese). The same brand offered a version that was 200k as well, so I'm assuming that's kinda like how you get CFU counts in probiotics. The label suggests a 0.1-0.3% ratio in recipes, though I don't know what I should be comparing to or if that ratio is accurate for brewing (they suggest using it for baking as well, for example). I'd assume it I use that ratio, I should be comparing it to the grain bill and not the total weight of 20 liters of beer, because that would be a lot of enzyme...
So, ~20 liter Brut IPA, 4 kg malt in that. How much enzyme should I add, and exactly how should I add it? Sprinkle? Mix in warm water? Stir it in or just add it and let it osmose on its own?
Also, thoughts on whether or not I should add some to the gose? I'm thinking an extra dry gose could be kinda fun, but I'm kinda an idiot when it comes to brewing these days so I could be wrong. I don't think I've used beersmith or taken a gravity reading for my last 10+ brews, spanning a couple years, and sometimes I wish I had, haha.
