Gose (246)

Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.029 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Instagram: @brewd_and_co
Calories: 109 calories (Per )
Carbs: 10.7 g (Per )
URL: http://sourbeerblog.com/lactobacillus-2-0-advanced-techniques-for-fast-souring-beer/

Created: Monday July 31st 2017

Original Gravity:

1.036

Final Gravity:

1.008

ABV (standard):

3.6%

IBU (rager):

6.0

EBC (ebcmorey):

5.5

Mash pH

n/a

Cost

n/a

Fermentables

Amount	Fermentable	PPG	EBC	Bill %
2.20 kg	German - Pilsner2.2 kg Pilsner	38	2.77	57.9%
1.20 kg	German - Wheat Malt1.2 kg Wheat Malt	37	3.84	31.6%
0.40 kg	Flaked Oats0.4 kg Flaked Oats	33	4.37	10.5%
3.80 kg / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
20 g	Hallertau Hersbrucker20 g Hallertau Hersbrucker Hops		Pellet	4	Boil	30 min	5.95	100%
20 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
20 g	Hallertau Hersbrucker (Pellet)		5.95	100%
20 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Infusion	--	65 °C	60 min
		Sparge	--	78 °C	--

Other Ingredients

Amount	Name	Cost	Type	Use	Time
20 g	Salt		Flavor	Boil	5 min.
10 g	Coriander Seed		Spice	Boil	5 min.

Yeast

Wyeast - Lactobacillus 5335

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	-
Optimum Temp:	16 - 35 °C	Starter:	No
Fermentation Temp:	19 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 156 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Notes

For Kettle Souring Methods click the link.

After souring ferment out with a clean US strain eg. US-05

View Count: 785
Brew Count: 0
Last Updated: 2017-07-31 14:51 UTC

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