Badwater Basin Gose - Beer Recipe - Brewer's Friend

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Badwater Basin Gose

165 calories 16.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Gose
Boil Time: 135 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.02 gallons
Post Boil Size: 5.52 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Eric Muhlheim
Calories: 165 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created: Saturday January 23rd 2021
1.050
1.012
5.0%
12.4
4.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Rahr - Red Wheat6 lb Red Wheat 39.1 3.2 52.2%
4 lb Weyermann - Floor-Malted Bohemian Pilsner4 lb Floor-Malted Bohemian Pilsner 36.3 1.9 34.8%
1 lb Rice Hulls1 lb Rice Hulls 0 0 8.7%
0.50 lb Weyermann - Acidulated0.5 lb Acidulated 27 3.4 4.3%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Santiam (6.5 AA)0.5 oz Santiam (6.5 AA) Hops Pellet 6.5 Boil 60 min 12.36 100%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 15 min.
1 oz Coriander (ground) Spice Boil 10 min.
0.75 oz Sea salt Spice Boil 10 min.
2 oz Cilantro Herb Whirlpool --
4 oz Cilantro Herb Secondary 7 days
10 g Grapefruit Zest Flavor Secondary 7 days
10 g Lime Zest Flavor Secondary 7 days
 
Yeast
Imperial Yeast - G02 Kaiser
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Low
Optimum Temp:
55 - 65 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
Omega Yeast Labs - Lactobacillus Blend OYL-605
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
N/A
Optimum Temp:
68 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 8.5 oz       Temp: 68 °F       CO2 Level: 3.5 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
24 7 285.3 416.9 28 2.1
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.6 qt Strike 162 °F 149 °F 135 min
8 qt Temperature 212 °F 168 °F 30 min
12 qt Sparge 212 °F 168 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.31 17.3  
Mash volume with grains 5.23 20.9  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume (equipment estimates 6.27 g | 25.1 qt) 4.4 17.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.89 g | 35.6 qt) 7.02 28.1  
Boil off losses -3.38 -13.5  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.52 22.1  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.52 g | 22.1 qt) 5.5 22  
Total: 8.71 34.8
Equipment Profile Used: System Default
 
Notes

Kettle sour with OYL-605

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  • Last Updated: 2022-04-23 00:17 UTC