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2015 - 5/3 - Gose

171 calories 17 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Dr. Sherlock
Rating:
3.00 (1 Review)

Calories: 171 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Wednesday August 13th 2014
1.052
1.012
5.3%
10.9
4.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb American - Pale 2-Row4.5 lb Pale 2-Row 37 1.8 34%
3 lb American - Wheat3 lb Wheat 38 1.8 22.6%
1.25 lb American - Vienna1.25 lb Vienna 35 4 9.4%
3.50 lb German - Acidulated Malt3.5 lb Acidulated Malt 27 3.4 26.4%
1 lb Rice Hulls1 lb Rice Hulls 0 0 7.5%
13.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.20 oz Magnum0.2 oz Magnum Hops Pellet 14.5 Boil 60 min 10.9 6.3%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 6.7 Boil 0 min 15.6%
0.50 oz Galena0.5 oz Galena Hops Pellet 13 Boil 0 min 15.6%
1 oz Citra1 oz Citra Hops Pellet 11 Whirlpool 10 min 31.3%
0.50 oz El Dorado0.5 oz El Dorado Hops Pellet 15.7 Whirlpool 10 min 15.6%
0.50 oz pacific jade0.5 oz pacific jade Hops Pellet 14.2 Whirlpool 10 min 15.6%
3.20 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
17 g Sea Salt Water Agt Boil 10 min.
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 201 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1 gal Infusion -- 150 °F 45 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.14 16.6  
Mash volume with grains 5.2 20.8  
Grain absorption losses -1.66 -6.6  
Remaining sparge water volume (equipment estimates 4.89 g | 19.5 qt) 4.77 19.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.12 g | 28.5 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5.58 22.3  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Going into fermentor 5.5 22  
Total: 8.91 35.6
Equipment Profile Used: System Default
 
Notes

http://www.themadfermentationist.com/2010/10/sour-leipziger-gose-recipe.html

http://www.beersmith.com/forum/index.php?topic=7970.0

https://byo.com/stories/issue/item/2349-gose

souring a mash:
https://byo.com/videos/item/889-how-to-make-a-sour-mash-techniques
______________

Grind the coriander prior to use in boil.
Use sea salt not iodized salt.
Add the acid malt after 45 min then mash for 45 more min.

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  • Last Updated: 2015-06-29 05:39 UTC