Blueberry & Liquorice Gose - Beer Recipe - Brewer's Friend

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Blueberry & Liquorice Gose

294 calories 29.6 g 0.5 L
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Beer Stats
Method: BIAB
Style: Gose
Boil Time: 30 min
Batch Size: 18 liters (ending kettle volume)
Pre Boil Size: 23 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 90% (ending kettle)
Hop Utilization: 99%
Calories: 294 calories (Per 0.5L)
Carbs: 29.6 g (Per 0.5L)
Created: Thursday January 28th 2021
1.063
1.015
6.3%
0.0
3.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.44 kg Extra Pale Malt3.44 kg Extra Pale Malt 33 1.8 76.4%
0.52 kg Flaked Wheat0.52 kg Flaked Wheat 34 2 11.6%
0.34 kg Flaked Oats0.34 kg Flaked Oats 33 2.2 7.6%
0.20 kg Bairds - Vienna Malt0.2 kg Vienna Malt 37 3.5 4.4%
4.50 kg / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.60 g Epsom Salt Water Agt Mash 1 hr.
1.75 g Gypsum Water Agt Mash 1 hr.
3 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 97 B cells required
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 97 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.9 Volumes
 
Target Water Profile
Home water (Harrogate)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
135 5 10 180 90 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Strike 67 °C 67 °C 60 min
5.5 L Fly Sparge 75 °C 75 °C 15 min
Quick Water Requirements
Water Liters
Total strike volume 28.4
Mash volume with grains 31.4
Grain absorption losses -4.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 20.9 L) 23
Boil off losses -2.9
Post boil volume (equipment estimates 20.2 L) 18
Estimated amount in fermentor 18
Total: 28.4  
Equipment Profile Used: System Default
 
Notes

14g Himalayan rock salt @10 mins
Yeast Nutrient @10 mins
Protofloc @10 mins
12g Coriander @10 mins
60g Liquorice root @10 mins
15g Rose petals @65C and continue chilling

Kettle soured to pH 3.44
Pitched US-05 but it seemed to stall so added some T-58.

After about 8 days fermenting gravity was 1.014 so racked onto 1kg blueberries with some pectolase.
Liquorice taste is there but has mainly been used for the slick mouthfeel it gives. 60g was about right, I may add more near bottling by making an extract.

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  • Last Updated: 2021-02-19 20:47 UTC