20-16 A Bear Gose in the Woods 2 - Beer Recipe - Brewer's Friend

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20-16 A Bear Gose in the Woods 2

185 calories 18.4 g 12 oz
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Beer Stats
Method: BIAB
Style: Gose
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Post Boil Size: 2 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 78% (brew house)
Hop Utilization: 97%
Calories: 185 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Tuesday June 16th 2020
1.056
1.013
5.6%
12.1
3.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.91 lb American - Pale 2-Row2.91 lb Pale 2-Row 37 1.8 60.9%
1.73 lb American - Wheat1.73 lb Wheat 38 1.8 36.2%
2.27 oz Bestmalz - BEST Acidulated2.27 oz BEST Acidulated 35.9 2.81 3%
4.78 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.10 oz Columbus0.1 oz Columbus Hops Pellet 15 Boil 60 min 12.12 100%
0.10 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 oz salt Water Agt Mash 5 min.
0.25 oz Brewer's Best - Coriander Seed Spice Boil 5 min.
0.75 oz lime zest Water Agt Mash 0 min.
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 46 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 2.9 oz       Temp: 68 °F       CO2 Level: 3 Volumes
 
Target Water Profile
Crystal Geyser - Salem
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.4 gal Infusion 155 °F 150 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume 4.35 17.4  
Mash volume with grains 4.73 18.9  
Grain absorption losses -0.6 -2.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 3.5 14  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0 -0  
Post boil Volume 2 8  
Top off amount 0.5 2  
Volume into fermentor 2.5 10  
Total: 4.35 17.4
Equipment Profile Used: System Default
 
Notes

60% 2 row, 36% wheat malt, 3% acid malt.
Sour wort method.
Ctz hops at 60
Coriander and sea salt
Strike temp 170? Mash temp 150, mash ph 5.4 and wort ph 3.5


1100lb 2row
660lb wheat malt (12 sacks)
55lb acid malt (one sack)

OG 12.5/9.5 (second number might be SG?)
35BBL target volume
85% efficiency

4lb coriander
2.5lb sea salt

Recipe: Westbrook Gose
Brewer: Evan
Asst Brewer:
Style: Gose
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 6.72 gal
Post Boil Volume: 5.72 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.050 SG
Estimated Color: 4.5 SRM
Estimated IBU: 5.8 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 70.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
0.20 oz Salt (Mash 5.0 mins) Water Agent 1 -
6 lbs 6.0 oz Pale Malt (2 Row) Bel (3.0 SRM) Grain 2 60.7 %
3 lbs 13.2 oz Wheat Malt, Ger (2.0 SRM) Grain 3 36.4 %
4.9 oz Acid Malt (3.0 SRM) Grain 4 2.9 %
0.10 oz Columbus/Tomahawk/Zeus (CTZ) [15.50 %] - Hop 5 5.8 IBUs
0.35 oz Coriander Seed (Boil 5.0 mins) Spice 6 -
1.0 pkg Weihenstephan Weizen (Wyeast Labs #3068) Yeast 7 -


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 10 lbs 8.1 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 13.13 qt of water at 164.4 F 150.0 F 60 min

Sparge: Fly sparge with 4.70 gal water at 168.0 F
Notes:
------
To do a sour mash. Add 1 pound acid malt into the mash after mash is complete. Purge the kettle with co2 and and cover with plastic wrap to prevent unwanted guests. Test the ph of mash after 2-3 days. Shooting for a ph of 3.5. Once desired ph is reached, seperated grains from the wort and proceded with the boil.

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  • Last Updated: 2020-07-02 20:25 UTC