Salty Coriander Gose - 10-2022 - Beer Recipe - Brewer's Friend

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Salty Coriander Gose - 10-2022

184 calories 17.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Gueuze
Boil Time: 90 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3.13 gallons
Post Boil Size: 2.75 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 78% (brew house)
Source: https://www.beercraftr.com/1-gallon-salt-coriander
Calories: 184 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created: Sunday October 16th 2022
1.056
1.012
5.8%
9.8
3.4
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.73 lb American - Wheat2.73 lb Wheat 38 1.8 58%
1.82 lb American - Pilsner1.82 lb Pilsner 37 1.8 38.6%
0.16 lb Corn Sugar - Dextrose0.16 lb Corn Sugar - Dextrose 42 0.5 3.4%
4.71 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.15 oz Northern Brewer0.15 oz Northern Brewer Hops Pellet 9.3 Boil 45 min 9.8 100%
0.15 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.38 oz Coriander Seed Spice Boil 10 min.
4.50 g Gypsum Water Agt Mash 1 hr.
0.13 oz Salt Water Agt Mash 1 hr.
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
68 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 46 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.7 qt Infusion -- 149 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.56 g | 22.2 qt) 3.94 15.7  
Mash volume with grains (equipment estimates 5.93 g | 23.7 qt) 4.3 17.2  
Grain absorption losses -0.57 -2.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.01 0  
Pre boil volume (equipment estimates 4.76 g | 19 qt) 3.13 12.5  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume (equipment estimates 2.5 g | 10 qt) 2.75 11  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 2.75 g | 11 qt) 2.5 10  
Total: 3.94 15.7
Equipment Profile Used: System Default
 
Notes

pitch yeast at 68F
ferment at 68F or above (up to 86F)
Fermentation takes about 10 days

Philly sour best practice:
https://www.lallemandbrewing.com/wp-content/uploads/2021/10/LAL-bestpractices-Philly_Sour-ENG-A4.pdf

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  • Last Updated: 2023-02-12 15:18 UTC