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Raspberry Gose

332 calories 26.6 g 740 ml
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Beer Stats
Method: All Grain
Style: Gose
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 30.23 liters
Post Boil Size: 26.21 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 85% (brew house)
Calories: 332 calories (Per 740ml)
Carbs: 26.6 g (Per 740ml)
Created: Wednesday March 24th 2021
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1.049
1.007
5.4%
10.9
3.5
4.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Bestmalz - BEST Pilsen2 kg BEST Pilsen 37 1.9 40%
2 kg Bestmalz - BEST Wheat Malt2 kg BEST Wheat Malt 37.7 2.2 40%
0.25 kg Rice Hulls0.25 kg Rice Hulls 0 0 5%
0.75 kg Gladfield - Sour Grapes Malt Acid0.75 kg Sour Grapes Malt Acid - (late mash tun addition) 12.4 2.03 15%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
45 g BSG - Hallertau Mittelfruh45 g Hallertau Mittelfruh Hops Pellet 2 Boil 60 min 10.91 100%
45 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g Coriander Seed Spice Whirlpool 10 min.
10 g Sea salt Spice Whirlpool 10 min.
1 each Whirlfloc tablet Water Agt Boil 10 min.
1 kg Raspberries Water Agt Secondary 0 min.
 
Yeast
Lallemand - WILDBREW™ SOUR PITCH
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Low
Optimum Temp:
30 - 40 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
Lallemand - LALBREW® KÖLN KÖLSCH KOLSCH STYLE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Medium
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.55 bar       Temp: 4 °C       CO2 Level: 3.5 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15
Mash volume with grains 18.3
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 19.8 L) 21.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.9 L) 30.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 23 L) 26.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 26.2 L) 23
Total: 36.1  
Equipment Profile Used: System Default
 
Notes

After mash, cool to 35 degrees C then add wildbrew sour pitch.
Cover air tight and keep between 30-35 degrees C for up to 72hrs until ph in desired range 3.2-3.5

Then uncover and boil, continuing as a normal brew.

Around 1.010 - 1.015, add 1kg raspberries and continue to ferment +3 days and FG around 1.008

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  • Public: Yup, Shared
  • Last Updated: 2021-03-24 09:14 UTC