GOSE - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

GOSE

120 calories 9.9 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Gose
Boil Time: 60 min
Batch Size: 46 liters (fermentor volume)
Pre Boil Size: 52.5 liters
Post Boil Size: 49 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Arturo Barrera
Calories: 120 calories (Per 330ml)
Carbs: 9.9 g (Per 330ml)
Created: Monday January 15th 2024
1.040
1.006
4.5%
5.0
3.2
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg Weyermann - Pale Wheat4.5 kg Pale Wheat 36 2 49.5%
3.40 kg Weyermann - Pilsner3.4 kg Pilsner 36 1.5 37.4%
1.20 kg Flaked Oats1.2 kg Flaked Oats 33 2.2 13.2%
9.10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
16 g Barth-Haas - Hallertauer Mittelfrüher16 g Hallertauer Mittelfrüher Hops Pellet 4.25 Boil at 100 °C 60 min 4.2 50%
16 g Barth-Haas - Hallertauer Mittelfrüher16 g Hallertauer Mittelfrüher Hops Pellet 4.25 Boil at 100 °C 5 min 0.84 50%
32 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
14.17 g Coriander Seed Spice Boil 5 min.
14.17 g Sea salt Flavor Boil 5 min.
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
9.96 ml Phosphoric acid Water Agt Mash 1 hr.
0.07 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
4 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
20 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 161 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.89 bar       CO2 Level: 3 Volumes
 
Target Water Profile
AGUA PARA GOSE
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
37 4 12 37 43 48
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
26.58 L Infusion 67 °C 67 °C 60 min
40.07 L Fly Sparge 78 °C 78 °C 10 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 51.86 L. Suggest reducing initial water volume to 45.4 L and adding 6.46 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 27.3
Mash volume with grains 33.3
Grain absorption losses -9.1
Remaining sparge water volume (equipment estimates 34.6 L) 35.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 51.9 L) 52.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 46 L) 49
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 49 L) 46
Total: 62.5  
Equipment Profile Used: System Default
 
Notes
  • 0,88 g of Servomyces added 10 min before to finish the boil
  • Agregar 1,2 tableta Whirlfloc 5 minutos antes de finalizar el proceso de hervor.
Last Updated and Sharing
 
117
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2024-01-15 03:49 UTC