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Here I gose again

178 calories 17.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Gose
Boil Time: 60 min
Batch Size: 12.5 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.113 (recipe based estimate)
Efficiency: 70% (brew house)
Source: lukasaurus
Calories: 178 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
Created: Saturday June 3rd 2023
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Gose - 10 gal 2023 Foundry

by Todd Cogswell

OG: 1.050 FG: 1.011 ABV: 5.1% IBU: 12

1.054
1.012
5.5%
12.9
4.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb American - Wheat12 lb Wheat 38 1.8 34.3%
8 lb American - Pilsner8 lb Pilsner 37 1.8 22.9%
5 lb Weyermann - Acidulated5 lb Acidulated - (late mash tun addition) 27 3.4 14.3%
10 lb Pineapple10 lb Pineapple - (late fermenter addition) 5.85 0 28.6%
35 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Saaz3 oz Saaz Hops Pellet 3.5 Boil 30 min 12.91 100%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz Coriander Spice Boil 10 min.
1.70 oz Sea Salt Water Agt Boil 10 min.
 
Yeast
Wyeast - German Ale 1007
Amount:
3 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 221 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 22.6 psi       Temp: 32 °F       CO2 Level: 4.04 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11.8 gal BIAB Strike 149 °F 149 °F 60 min
5.2 gal Batch Sparge 168 °F 168 °F --
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 149 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 14.5 gal (58 qt). Suggest reducing strike water volume to 10 gal (40 qt) and adding 2.5 gal (10 qt) sparge/top-off. 12.5 50  
Strike water volume at mash thickness of 2 qt/lb 12.5 50  
Mash volume with grains (equipment estimates 7.5 g | 30 qt) 14.5 58  
Grain absorption losses -3.13 -12.5  
Remaining sparge water volume 4.88 19.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 14 56  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Top off amount 7 28  
Going into fermentor 12.5 50  
Total: 17.38 69.5
Equipment Profile Used: System Default
 
Notes

Mash for 1 hr (150F) using just Wheat and Pilsner Malt

After 1 hr, add Acidulated Malt, mash additional 45-60 min (lactic acid on acidulated malt replaces Brett/souring bacteria)

Boil as normal for 5.5 fermenter volume, with 60 minute hop addition and 10 minute Coriander/Salt additions (with yeast nutrient/Irish moss as necessary)

After primary fermentation is complete (7-10 days) puree and and pasteurize fruit, add to fermenter and leave for an additional 7-10 days.

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  • Public: Yup, Shared
  • Last Updated: 2023-06-03 18:59 UTC