Blackberry Gose
168 calories
16.9 g
12 oz
Other Ingredients
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
2.50 g |
Calcium Chloride (anhydrous)
|
|
Water Agt |
Mash |
1 hr. |
1 g |
Epsom Salt
|
|
Water Agt |
Mash |
1 hr. |
2 g |
Gypsum
|
|
Water Agt |
Mash |
1 hr. |
14 g |
Salt
|
|
Water Agt |
Mash |
1 hr. |
8 oz |
lactose
|
|
Water Agt |
Secondary |
0 min. |
Priming
Method: co2
Amount: 9.67 psi
Temp: 38 °F
CO2 Level: 2.35 Volumes |
Target Water Profile
Balanced Profile
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
6 gal |
Add all malts except Blueberries and 2lbs of acidulated malts to kettle. |
Infusion |
150 °F |
152 °F |
60 min |
6 gal |
Once steeping is complete add 2lbs of Acidulated malt and bring down to 100 degrees. Keep this steeping for up to 24 hours or until sour enough for taste. After this step remove grains and bring kettle to boil. |
Infusion |
120 °F |
100 °F |
1440 min |
2 gal |
|
Sparge |
170 °F |
170 °F |
10 min |
Quick Water Requirements
Water |
Gallons |
Quarts |
Strike water volume (equipment estimates 8.66 g | 34.7 qt)
|
7.66 |
30.7
|
Mash volume with grains (equipment estimates 9.57 g | 38.3 qt)
|
8.57 |
34.3
|
Grain absorption losses
|
-1.41 |
-5.7
|
Mash Lauter Tun losses
|
-0.25 |
-1
|
Pre boil volume (equipment estimates 7 g | 28 qt)
|
6 |
24
|
Boil off losses
|
-1.5 |
-6
|
Post boil Volume
|
5.5 |
22
|
Volume into fermentor
|
5.5 |
22
|
Total:
|
7.66
|
30.7
|
Equipment Profile Used: |
System Default |
"Blackberry Gose" Gose beer recipe by Josh. BIAB, ABV 5.1%, IBU 0, SRM 4.69, Fermentables: (Wheat Malt, White, Maris Otter Pale Ale, Acidulated Malt, Blackberry, BEST Acidulated) Other: (Calcium Chloride (anhydrous), Epsom Salt, Gypsum, Salt, lactose)
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2021-09-23 16:51 UTC