Hoppy Gose with Brettanomyces - Beer Recipe - Brewer's Friend

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Hoppy Gose with Brettanomyces

129 calories 9.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Gose
Boil Time: 90 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 129 calories (Per 12oz)
Carbs: 9.8 g (Per 12oz)
Created: Tuesday February 21st 2017
1.040
1.005
4.5%
9.9
3.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Belgian - Pilsner5 lb Pilsner 37 1.6 58.8%
3.50 lb American - White Wheat3.5 lb White Wheat 40 2.8 41.2%
8.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Pellet 2.8 Boil 45 min 9.94 20%
1 oz Citra1 oz Citra Hops Pellet 11 Boil 0 min 20%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Boil 0 min 20%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop 5 days 20%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Dry Hop 5 days 20%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
18 g Salt Spice Boil 3 min.
2 each Lemon Zest Spice Boil 3 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:
75 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 76 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 149 °F 90 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.19 12.8  
Mash volume with grains 3.87 15.5  
Grain absorption losses -1.06 -4.3  
Remaining sparge water volume (equipment estimates 6.24 g | 25 qt) 5.13 20.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.11 g | 32.5 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.75 23  
Going into fermentor 5.75 23  
Total: 8.31 33.3
Equipment Profile Used: System Default
 
Notes

Mash at 149 for 90 minutes with a Ph of 5.5 Sparge with 185 water. Collect 7.0 gallons in the kettle and boil for 15 minutes.

Cover and let cool to 115F. Added lactic acid (about 4 ml) to get the Ph to 4.6. Lactobacillus brevis 2 ltr starter, purge with CO2 (from picnic tap of Empty Keg going into headspace, and then wrap whole kettle in plastic wrap. Keep temp between 100 and 115 using therm wrap. Check pH after 24 hours. Target Ph is 3.3-3.8, preferably 3.4

Be prepared to boil and finish the beer after 24, 48, or 72 hours when target pH is reached. Pitch a 2 ltr starter of Brett (or US-05 for a cleaner ferment)

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  • Last Updated: 2017-08-03 20:51 UTC