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Its About to Gose Down - MTF

149 calories 11.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Gose
Boil Time: 60 min
Batch Size: 22 gallons (fermentor volume)
Pre Boil Size: 26 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 75% (brew house)
Source: D. Carver
Calories: 149 calories (Per 12oz)
Carbs: 11.5 g (Per 12oz)
Created: Friday March 4th 2016
1.046
1.006
5.3%
10.7
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb German - Pilsner13 lb Pilsner 38 1.6 36.1%
18 lb American - White Wheat18 lb White Wheat 40 2.8 50%
1 lb German - Acidulated Malt1 lb Acidulated Malt 27 3.4 2.8%
4 lb German - Acidulated Malt4 lb Acidulated Malt - (late boil kettle addition) 27 3.4 11.1%
36 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Hallertau Hersbrucker3 oz Hallertau Hersbrucker Hops Leaf/Whole 4 Boil 60 min 10.71 100%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz Coriander Seed Herb Boil 15 min.
4 oz Pink Sea Salt Herb Boil 15 min.
 
Yeast
White Labs - Brettanomyces Bruxellensis Trois WLP644
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
70 - 85 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 714 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11.25 gal Infusion -- 150 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 23.61 gal (94.45 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 11.61 gal (46.45 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 14.13 gal (56.52 qt). Suggest reducing strike water volume to 9.12 gal (36.48 qt) and adding 2.13 gal (8.52 qt) sparge/top-off. 11.25 45  
Strike water volume at mash thickness of 1.25 qt/lb 11.25 45  
Mash volume with grains 14.13 56.5  
Grain absorption losses -4.5 -18  
Remaining sparge water volume (equipment estimates 17.11 g | 68.5 qt) 19.5 78  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 23.61 g | 94.5 qt) 26 104  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 22 88  
Going into fermentor 22 88  
Total: 30.75 123
Equipment Profile Used: System Default
 
Notes

Kettle Sour Using Lacto Plantarum - Omega OYL-605; Goodbelly Mango or Shots; Swanson Probiotics. 2L Starter, 1.040, 3 days @ 100F. Add 4# acidulated malt after 60 min mash to drop pH to 4.5, add lactic acid to adjust if needed. Collect 26 gallons wort and bring to 180F for 10-15 min, chill to 100F, pitch Lacto starter. Purge with CO2, cover let sit at RT for 18-24hrs. Freefall should be around 85-90F after 24hrs. Check pH, target 3.2-3.4pH. Boil as normal.

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  • Last Updated: 2016-08-04 22:37 UTC