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MTF Gose

136 calories 10.9 g 12 oz
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Beer Stats
Method: Extract
Style: Specialty Beer
Boil Time: 1 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Milk The Funk
Calories: 136 calories (Per 12oz)
Carbs: 10.9 g (Per 12oz)
Created: Tuesday August 4th 2015
1.042
1.006
4.7%
0.0
2.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 lb Dry Malt Extract - Pilsen2.5 lb Dry Malt Extract - Pilsen 42 2 50%
2.50 lb Dry Malt Extract - Wheat2.5 lb Dry Malt Extract - Wheat 42 3 50%
5 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.40 oz Salt Spice Boil 0 min.
0.80 oz Ground Coriander Seed Spice Boil 0 min.
 
Yeast
White Labs - Brettanomyces Bruxellensis Trois WLP644
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
70 - 85 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
-
OYL-605 Lactobacillus Blend
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 4.64 g | 18.5 qt) 2.61 10.4  
Volume increase from sugar/extract (early additions) 0.39 1.6  
Pre boil volume (equipment estimates 5.03 g | 20.1 qt) 3 12  
Boil off losses -0.03 -0.1  
Post boil volume 5 20  
Going into fermentor 5 20  
Total: 2.61 10.4
Equipment Profile Used: System Default
 
Notes

http://www.milkthefunk.com/wiki/Gose

  • 1-2 days before brewing make a 1 liter starter of 1.040 wort, and add your vial of WLP644. Let it sit at room temperature until use. Also make 1 liter of 1.040 wort, and pour OYL-605 into the starter. Incubate 24-48 hours at room temperature to increase the cell count.
  • Mash in at 145°f for 60 minutes; if hops have to be used, make sure to add the hops to the mash.
  • Bring the wort to a boil, add salt and coriander, and then turn the heat off.
    Chill the wort down to 95°f, and transfer to a CO2 purged carboy or keg. Add the 1 liter of OYL-605 Lactobacillus Blend starter. Allow it to sour for 24 hours. No external heating is required.
  • After the souring phase, pitch WLP644 Trois. You can aerate if you feel necessary.
  • After 2 weeks a stable gravity should be reached.
  • Rack or transfer off as normal to bottles or a keg.
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  • Last Updated: 2016-04-30 11:16 UTC