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Duck, Duck, Gose

119 calories 9.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Gose
Boil Time: 0 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 2.5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Milk the Funk
Calories: 119 calories (Per 12oz)
Carbs: 9.4 g (Per 12oz)
URL: http://www.milkthefunk.com/wiki/Gose#Milk_the_Funk_Gose_Recipe
Created: Saturday March 4th 2017
1.037
1.005
4.2%
0.0
3.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb German - Bohemian Pilsner2 lb Bohemian Pilsner 38 1.9 50%
2 lb American - White Wheat2 lb White Wheat 40 2.8 50%
4 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Omega Labs OYL-605 Flavor Other 1 days
7 g Salt Flavor Other --
14 g Ground Coriander Seed Flavor Other --
 
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) 31 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Keg       Amount: 12.3 psi       CO2 Level: 2.5 Volumes
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 7 5 60 75 35
1.22mL Lactic Acid
1g Gypsum
1g Calcium Chloride
Add salt during "boil"
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.38 gal No Sparge Single Infusion Infusion -- 145 °F --
Starting Mash Thickness: 3.38 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Based on your provided mash thickness (3.38 qt/lb), your strike volume will exceeds the total water needed for the recipe (3.25 g). Reduce mash thickness to 3.24 qt/lb or increase pre-boil volume to 2.63 g.    
Strike water volume at mash thickness of 3.38 qt/lb 3.38 13.5  
Mash volume with grains 3.7 14.8  
Grain absorption losses -0.5 -2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 2.5 10  
Boil off losses    
Post boil Volume 2.5 10  
Going into fermentor 2.5 10  
Total: 3.25 13
Equipment Profile Used: System Default
 
Notes

Steps

  1. 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.

  2. Mash in at 145°f for 60 minutes; if hops have to be used, make sure to add the hops to the mash.

  3. Sparge as normal.

  4. Bring the wort to a boil, add salt and coriander, and then turn the heat off (no need to boil for more than a couple of minutes).

  5. Adjust PH ~4.2 to limit growth Clostridium butyricum and other potential off-flavor bacteria. Not necessary, but this is a best practice suggestion. See How to Pre-Acidify for instructions.

  6. 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.

  7. After the souring phase, chill the soured wort down to ~70°F and pitch WLP644 Trois (boiling to kill the Lactobacillus before adding the WLP644 Trois is optional; see kettle souring). You can aerate if you feel necessary. After 2 weeks a stable gravity should be reached.

  8. Rack or transfer off as normal to bottles or a keg.


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  • Last Updated: 2017-05-09 13:56 UTC