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Gose version 2.0 5%

150 calories 13.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Rvssell
Calories: 150 calories (Per 12oz)
Carbs: 13.1 g (Per 12oz)
Created Saturday June 5th 2021
1.046
1.008
4.9%
7.5
4.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb American - White Wheat5.5 lb White Wheat 40 2.8 45.8%
4.50 lb American - Pilsner4.5 lb Pilsner 37 1.8 37.5%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 8.3%
1 lb Rice Hulls1 lb Rice Hulls 0 0 8.3%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 7.51 100%
0.50 oz / $ 0.00
 
Mash Guidelines
Amount Description Type Temp Time
4.5 gal Strike 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 83 B cells required
Lallemand - WILDBREW™ SOUR PITCH
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Low
Optimum Temp:
86 - 104 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 83 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 18.21 psi       Temp: 68 °F       CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.5 18  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 4.64 g | 18.6 qt) 4.75 19  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.39 g | 29.6 qt) 7.5 30  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.25 37
Equipment Profile Used: System Default
 
Notes

75 min boil total including your first boil

Kettle Sour

Boil collected wort for 10 minutes

Cool to 105 degrees

Pitch lallemand sour pitch

Heat kettle with temp control to maintain 100 degrees. ( I have a wrap for my kettle that raises temp by 30 degrees)

Check between 24 and 48 hours later to see if the ph has hit your goal. ( I prefer 3.25 or lower)

Boil for 65 min

Add hops at 60 min

.5 oz fresh cracked coriander. It is very important to use fresh cracked coriander seeds.

.5 oz of Coarse sea salt

At 10 min

After fermentation

  1. Transfer and chill for 12 hours at 40 degrees.

  2. Add a puree of your choice.

  3. Cold crash for 3-5 days

  4. Keg...............
Last Updated and Sharing
 
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  • Last Updated: 2021-06-26 16:14 UTC