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1831 Gose - 3 Gallon

171 calories 17 g 12 oz
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Beer Stats
Method: All Grain
Style: Gose
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.065 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Andreas Krennmair & Andy Lincoln
Calories: 171 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Tuesday June 2nd 2020
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OG: 1.043 FG: 1.010 ABV: 4.3% IBU: 13

1.052
1.012
5.2%
11.8
3.9
5.5
35.33
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.12 lb German - Bohemian Pilsner3.12 lb Bohemian Pilsner $ 0.12 / oz
$ 5.99 		38 1.9 51.7%
2.66 lb German - Wheat Malt2.66 lb Wheat Malt $ 0.12 / oz
$ 5.11 		37 2 44.1%
4 oz German - Acidulated Malt4 oz Acidulated Malt $ 0.15 / oz
$ 0.60 		27 3.4 4.1%
6.03 lbs / $ 11.70
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.33 oz Hallertau Mittelfruh0.33 oz Hallertau Mittelfruh Hops $ 1.99 / oz
$ 0.66 		Pellet 3.75 Boil 60 min 6.83 33%
0.33 oz Hallertau Mittelfruh0.33 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 15 min 3.39 33%
0.34 oz Hallertau Mittelfruh0.34 oz Hallertau Mittelfruh Hops Pellet 3.75 Whirlpool 0 min 1.59 34%
1 oz / $ 0.66
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Salt Water Agt Boil 1 hr.
3 g Salt Water Agt Mash 1 hr.
 
Yeast
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
$ 7.99 / each
$ 7.99
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 73 B cells required
Wyeast - Lactobacillus 5335
Amount:
1 Each
Cost:
$ 14.99 / each
$ 14.99
Attenuation (avg):
75%
Flocculation:
-
Optimum Temp:
60 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 73 B cells required
$ 22.98 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 24.98 psi       Temp: 68 °F       CO2 Level: 2.33 Volumes
 
Target Water Profile
23084
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
145 19.1 171.1 426.9 182.9 96.7
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.2 gal Strike 164 °F 152 °F 60 min
2.6 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 2.26 9  
Mash volume with grains 2.74 11  
Grain absorption losses -0.75 -3  
Remaining sparge water volume (equipment estimates 3.28 g | 13.1 qt) 2.74 11  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.54 g | 18.2 qt) 4 16  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 3.01 g | 12.1 qt) 5 20  
Hops absorption losses (whirlpool, hop stand) -0.01 -0.1  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 4.99 g | 19.9 qt) 3 12  
Total: 5 20
Equipment Profile Used: System Default
 
Notes

Adapted from the 1831 Gose recipe from "Historical German And Austrian Beer" by Andreas Krennmair

Changes I've made:

  • added acidulated malt
  • water profile for chlorides and salti-ness.
  • Scaled it down to 3 Gallons
Last Updated and Sharing
 
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  • Last Updated: 2020-06-28 17:42 UTC