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Tart Cherry Gose

139 calories 11.1 g 12 oz
Beer Stats
Method: All Grain
Style: Gose
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 63% (brew house)
Source: Robert Neal
Calories: 139 calories (Per 12oz)
Carbs: 11.1 g (Per 12oz)
Created Monday March 28th 2022
1.043
1.006
4.9%
7.5
3.4
5.6
55.56
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb American - Wheat5 lb Wheat 2.00 / lb
10.00
38 1.8 50%
5 lb American - Pilsner5 lb Pilsner 2.00 / lb
10.00
37 1.8 50%
10 lbs / 20.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Citra10 g Citra Hops 3.69 / oz
1.30
Pellet 11 Boil at 212 °F 15 min 7.52 100%
10 g / 1.30
 
Mash Guidelines
Amount Description Type Temp Time
7.6 gal No-sparge mash - started at full volume Strike 152 °F 60 min
7 gal Secondary mash after pH of first mash looked high Steeping 160 °F 20 min
Starting Mash Thickness: 3.04 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Baking Soda 0.69 / oz
0.07
Water Agt Mash 0 min.
7.50 g Calcium Chloride (anhydrous) 4.39 / lb
0.07
Water Agt Mash 0 min.
3 g Gypsum 3.00 / lb
0.02
Water Agt Mash 0 min.
0.75 tbsp Yeast Nutrient 8.00 / oz
3.00
Other Boil 15 min.
7 g Coriander Seed 5.61 / oz
1.39
Spice Boil 10 min.
15 g Sea salt 0.22 / oz
0.12
Spice Boil 10 min.
2 g Whirlfloc 0.25 / g
0.50
Water Agt Boil 5 min.
3 lb Dark Sweet Cherries (Meijer - Frozen) 3.89 / lb
11.67
Flavor Primary 1 days
3 lb Tart Pitted Cherries (Meijer - Frozen) 3.89 / lb
11.67
Flavor Primary 1 days
15 g Salt 0.05 / g
0.75
Water Agt Mash 1 hr.
29.26
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
1 Each
Cost:
5.00 / each
5.00
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
68 - 77 °F
Starter:
No
Fermentation Temp:
77 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 78 B cells required
5.00 Yeast Pitch Rate and Starter Calculator
Priming
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 3.04 qt/lb 7.6 30.4  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 0.91 g | 3.7 qt) 0.4 1.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.01 g | 28.1 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0.1  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.1 36.4
Equipment Profile Used: System Default
 
Notes

1st beer brew ever!

HYDROMETER READINGS (ROOM TEMP)
Gravity after 1st mash - 1.029
Gravity after 2nd mash - 1.036
Gravity after boil - 1.043
Gravity after 24hrs fermenting - 1.030
Gravity after 2weeks fermenting - 1.016

pH READINGS (ROOM TEMP)
pH after 1st mash - 6.0
pH after 2st mash - 5.9
pH after boil - 6.4
pH after 24hrs fermenting - 4.2
pH after 2weeks fermenting - 3.1

MASH:
Grains slowly poured in at 157 strike with medium stirring. Recirculated for the last 50 minutes, no recirculation for the first 10 minutes of mash. For the 2nd higher temp mash, again did not circulate for the first 10 minutes then recirculated for the last 10 minutes. Gravity was low after first mash so second mash was done. Stirred vigorously for the first 5 minutes of the second mash pH seemed high after mash phase. Added 2.5g more of CaCl (originally added only 5g) immediately before the boil to try and combat this. Would recommend using lactic acid instead to lower pH for this sour in the future. Used 50/50 wheat/pilsner (10lbs total) and potentially had too thick of mash/stuck mash. I believe the issue was not giving a vigorous enough stir. Would stir more thoroughly next time at each 10 minute mark and forego the secondary mashing phase.

BOIL:
Anvil Foundry was set to 85% power during boil, which seemed to give a good boil. I believe the yeast nutrient (DAP) added during the boil significantly raised the pH. Would not use yeast nutrient again for this recipe. Hop spider was used for hop pellets, everything else went into the main boil volume.

FERMENTATION:
Wort cooled rapidly from boil to approximately 90 degrees. Would probably go to 80 degrees for cooling next time. Used Anvil Foundry pump to go into fermenter, and made sure to splash on wall to maximize oxygenation. Yeast was pitched at approximately 90F. Fermenter stored at approximately 77F. 6lbs of cherries (50/50 tart/sweet - frozen from meijer) were added 24 hours into fermentation. Cherries were stored in freezer. 24 hours before putting in they were transferred to the fridge to thaw. Then on the day they were put in they were heated rapidly from fridge in ~130F water for 20 minutes, blended to near uniformity, and then poured into the fermenter using a big bowl and the wide mouth fermenter. There was lots of splashing and it seemed like it was poured in with a significant to medium amount of agitation to the liquid surface. At 2 week mark cold crashed for 2 days at about 38F. Immediately racked to keg after 2 days of cold crashing.

TASTING NOTES:
Tasting after 1st mash - strong wheat and sugar flavor, a little bit watery, mild chalkiness
Tasting after 2st mash - stronger wheat and especially stronger sugar flavor; still a bit watery, mild chalkiness
Tasting after boil - extremely bitter; a lot of harsh taste with regards to bitterness - hops very pronounced and just bitey in general. Sugar was hard to taste but still present. Salty and almost chalky. Definitely able to taste the aromatics from the coriander as well.
Tasting after 24hrs fermenting - much less bitter, very salty tasting, fair as far as sugar goes, definitely there but not overwhelming, and honestly a bit chalky tasting. Starting to taste a hint of sour/tart/acidity. Much "thicker" feeling, less watery and more full mouth feel. After 2 weeks taste was much more tart and smooth, with a good balance between salty, sweet, and tart. Very nuanced cherry flavor, really just popping with tartness.

FUTURE THINGS TO TRY:
-90 minute mash
-add 0.5lbs acidulated malt to mash
-lactic acid to lower pH
-adding epsom salt to supply magnesium
-no yeast nutrient
-add half lb of rice hulls to mash to prevent sticking

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  • Last Updated: 2022-07-06 15:44 UTC