Dollnitz Gose - Beer Recipe - Brewer's Friend

Dollnitz Gose

75 calories 7.9 g 12 oz
Beer Stats
Method: BIAB
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.018 (recipe based estimate)
Efficiency: 35% (brew house)
Source: AHA
Calories: 75 calories (Per 12oz)
Carbs: 7.9 g (Per 12oz)
Created: Monday May 21st 2018
1.023
1.006
2.3%
4.6
3.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb German - Pilsner4 lb Pilsner 38 1.6 42.1%
4 lb German - Wheat Malt4 lb Wheat Malt 37 2 42.1%
1 lb German - Acidulated Malt1 lb Acidulated Malt 27 3.4 10.5%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 5.3%
9.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz saaz0.25 oz saaz Hops Leaf/Whole 4 Boil 60 min 4.62 100%
0.25 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2 oz acid malt+Pils+Wheat Infusion -- 149 °F 45 min
Add remaining, stir 15 mins Infusion -- 149 °F 45 min
get to 1.008 or pH 5.8 Sparge -- 168 °F --
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 oz Coriander Seed, whole fresh-ground Flavor Boil 5 min.
10 g Salt Flavor Bottling --
 
Yeast
White Labs - American Hefeweizen Ale Yeast WLP320
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Low
Optimum Temp:
65 - 69 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ice Mountain
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
30 13 6 8 21 120
Mash Chemistry and Brewing Water Calculator
 
Notes

Reserve 14 of the 16 ounces of milled, acidulated malt. Mash the remaining 2 ounces acid malt with Pilsner and Wheat malts, along with rice hulls at 149°F (65°C) and hold for 45 minutes. Add remaining acid malt and continue to mash, stirring every 15 minutes, for another 45 minutes. Don’t worry if mash temperature falls slightly during secondary mash.

Add heat to bring the mash temperature up to 168°F (76°C) and sparge at this temperature until runoff wort gravity reaches 1.008 (2° P) or pH 5.8 (whichever comes first). Collect enough wort in the kettle to allow for a final volume of 5.5 gallons after a 60 minute boil. Use fresh, whole coriander seed ground in a spice grinder or mortar and pestle, and add 5 minutes before the end of the boil. Chill to 70°F (21°C), aerate and pitch.

Ferment at 68°F (20°C) until terminal gravity is reached. Crash to 40°F (4°C) and cold condition for one week, then rack. Add salt and lactic acid to taste, blending thoroughly. Two ounces of lactic acid at bottling (along with the acid malt contribution from the mash) will result in a mildly tart gose, whereas 3 ounces will be noticeably tart. Package and carbonate or bottle and prime.

Note: If adding gyle, sugar or malt extract to prime, be sure to taste for the correct acid and salinity balance before blending in priming.

View Count: 382
Brew Count: 0
Last Updated: 2018-05-21 23:13 UTC

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