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Base Gose (with fruit addition)

168 calories 17.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Gueuze
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 168 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created: Wednesday September 21st 2016
1.051
1.013
4.9%
0.0
4.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb American - Pale 2-Row6 lb Pale 2-Row 37 1.8 52.2%
5 lb American - White Wheat5 lb White Wheat 40 2.8 43.5%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 4.3%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Citra3 oz Citra Hops Leaf/Whole 11 Dry Hop 5 days 100%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 lb Fruit puree Flavor Secondary 7 days
 
Yeast
White Labs - East Coast Ale Yeast WLP008
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-Low
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 287 B cells required
Lactobicillis D
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 287 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water 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
Temperature -- 152 °F 60 min
Sparge -- 172 °F 30 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 3.82 15.3  
Mash volume with grains 4.74 19  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume 5.36 21.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7.5 30  
Boil off losses -1.5 -6  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.19 36.8
Equipment Profile Used: System Default
 
Notes

Gather wort after mash/sparge runnings.
Pitch lacto starter when temp ~ 100 *F
Check PH daily until desired PH
When PH hit, boil Wort for 15min to kill Lacto
-15min addition= Sea salt + coriander
-Flame out hops if wanted
Cool wort as normal, pitch Sach strain
When active fermentation dies down (per gravity reading) dump fruit puree into primary.
Dry hop as desired after fermentation starts to finish after fruit addition.
Keg as normal.

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  • Last Updated: 2016-09-21 18:30 UTC