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All Dogs Gose to Heaven - Kettle Soured

146 calories 12.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Gose
Boil Time: 75 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.25 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Rob B
Hop Utilization: 53%
Calories: 146 calories (Per 12oz)
Carbs: 12.1 g (Per 12oz)
Created: Friday June 24th 2016
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OG: 1.041 FG: 1.008 ABV: 4.4% IBU: 3

1.045
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4.9%
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Fermentables
Amount Fermentable Cost PPG °L Bill %
3.25 lb German - Wheat Malt3.25 lb Wheat Malt 37 2 38.7%
4 lb US - Pale 2-Row4 lb Pale 2-Row 37 1.8 47.6%
0.70 lb Munich - Light 10L0.7 lb Munich - Light 10L 33 10 8.3%
0.20 lb German - CaraMunich I0.2 lb CaraMunich I 34 39 2.4%
0.25 lb Weyermann - Acidulated0.25 lb Acidulated 27 3.4 3%
8.40 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Whirlpool 10 min 3.37 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.75 oz Sea Salt Flavor Boil 10 min.
1 oz Coriander Flavor Boil 10 min.
1 each Whirlfloc Water Agt Boil 15 min.
 
Yeast
Wyeast - Lactobacillus 5335
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
-
Optimum Temp:
60 - 95 °F
Starter:
No
Fermentation Temp:
69 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 106 B cells required
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
69 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 106 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 4.5 oz       CO2 Level: 2.5 Volumes
 
Target Water Profile
Colorado Springs 2015
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
1 1 3 3 1 28
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal Temperature -- 150 °F 60 min
3.25 gal Sparge -- 165 °F 10 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 2.63 10.5  
Mash volume with grains 3.3 13.2  
Grain absorption losses -1.05 -4.2  
Remaining sparge water volume (equipment estimates 5.59 g | 22.4 qt) 4.93 19.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.91 g | 27.7 qt) 6.25 25  
Boil off losses -1.88 -7.5  
Post boil Volume 5.04 20.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Going into fermentor 5 20  
Total: 7.55 30.2
Equipment Profile Used: System Default
 
Notes

This is a kettle soured recipe. You will mash the grains, cool and pitch the berliner weisse blend. This has lactobacillus which will quickly sour your beer. When the pH reaches 3.4-3.6 (around 48 hours), boil the wort and add hops as usual. When this is finished, chill and repitch with the European ale yeast. Keep in mind, the point of the first pitch is not to fully attenuate the beer, it is simply to reach your target pH.

When you are finished TRIPLE your amount of cleaning and sterilization. THIS IS KEY. Unless, you want your next beer to be a sour also. The boil helps, but is not fool-proof.

Additional note: This recipe is designed for use with a 8 gal MLT & kettle and requires a top off into the fermenter. If you have a 10+ gal vessel, increase your sparge water amount to 3.5 gal and the boil volume to 6 gal.

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  • Last Updated: 2024-10-13 20:26 UTC