Peach Gose - Beer Recipe - Brewer's Friend

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Peach Gose

123 calories 10.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Gose
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 68% (brew house)
Hop Utilization: 82%
Calories: 123 calories (Per 12oz)
Carbs: 10.3 g (Per 12oz)
Created: Friday October 6th 2023
1.038
1.006
4.1%
0.0
3.3
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.25 lb Weyermann - German - Pilsner4.25 lb German - Pilsner 38 1.6 50%
4.25 lb American - White Wheat4.25 lb American - White Wheat 40 2.8 50%
8.50 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.30 g Gypsum Water Agt Mash --
2 g Calcium Chloride (anhydrous) Water Agt Mash --
5.40 ml Lactic acid Water Agt Mash --
0.50 each Campden Tablets Water Agt Mash --
0.81 oz Coriander Seed Spice Boil --
0.41 oz Sea salt Spice Boil --
5 lb Previously Frozen Palisade Peaches Water Agt Primary --
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 76 B cells required
Lallemand - WILDBREW™ SOUR PITCH
Amount:
1 Grams
Cost:
Attenuation (avg):
0%
Flocculation:
Low
Optimum Temp:
86 - 104 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 76 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Aurora March 2022
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
61 2 54 30 74 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.75 gal Infusion 149 °F 149 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.81 g | 35.3 qt) 7.81 31.3  
Mash volume with grains (equipment estimates 9.49 g | 38 qt) 8.49 34  
Grain absorption losses -1.06 -4.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.5 g | 30 qt) 6.5 26  
Boil off losses -1.5 -6  
Post boil Volume 6 24  
Volume into fermentor 6 24  
Total: 7.81 31.3
Equipment Profile Used: System Default
 
Notes
  1. Mash for 60 minutes.
  2. Bring to a boil.
  3. Cool to 95.
  4. Adjust PH to 4.2
  5. Pich half pack of wild brew sour pack
  6. Check PH after 24.
  7. Boil for 2 minutes, cool
  8. Pitch yeast
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2023-10-07 15:09 UTC