Blood Orange Gose - Beer Recipe - Brewer's Friend

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Blood Orange Gose

151 calories 14.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Gueuze
Boil Time: 60 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 6.25 gallons
Post Boil Size: 5.58 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 88% (brew house)
Source: Joebobbadfish
Hop Utilization: 96%
Calories: 151 calories (Per 12oz)
Carbs: 14.6 g (Per 12oz)
Created: Saturday November 6th 2021
1.046
1.010
4.6%
11.0
3.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb Briess - Brewers Malt 2-Row5.5 lb Brewers Malt 2-Row 37 1.8 68.5%
2.40 lb Briess - American - Wheat Malt, White2.4 lb American - Wheat Malt, White 39.1 2.5 29.9%
2 oz Rice Hulls2 oz Rice Hulls 0 0 1.6%
8.02 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Nugget0.25 oz Nugget Hops Pellet 14 Boil 45 min 10.97 100%
0.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.43 lb Blood Orange Juice Concentrate Flavor Secondary --
0.02 oz Crushed Coriander Herb Boil 5 min.
0.61 oz Sea salt Spice Bottling --
2.40 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.80 g Gypsum Water Agt Mash 1 hr.
1.30 g Salt Water Agt Mash 1 hr.
3 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Jarrow - Lactobacillus Probiotics
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Low
Optimum Temp:
80 - 90 °F
Starter:
No
Fermentation Temp:
69 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
Lallemand - LALBREW® KÖLN KÖLSCH KOLSCH STYLE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
59 - 72 °F
Starter:
No
Fermentation Temp:
69 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.66 psi       Temp: 34 °F       CO2 Level: 2.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.01 gal Strike 158 °F 150 °F 60 min
3.5 gal Batch Sparge 190 °F 170 °F 10 min
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 4.01 16.1  
Mash volume with grains (equipment estimates 4.48 g | 17.9 qt) 4.65 18.6  
Grain absorption losses -1 -4  
Remaining sparge water volume (equipment estimates 4.33 g | 17.3 qt) 3.49 14  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.09 g | 28.4 qt) 6.25 25  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 5.58 22.3  
Top off amount 0.17 0.7  
Going into fermentor 5.75 23  
Total: 7.5 30
Equipment Profile Used: System Default
 
Notes

Kettle sour to aprox pH 3.4
Add blood orange juice near end of active fermentation
Add sea salt at kegging

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  • Public: Yup, Shared
  • Last Updated: 2021-11-06 02:52 UTC