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German Gose

144 calories 14.3 g 12 oz
Beer Stats
Method: BIAB
Style: Gueuze
Boil Time: 30 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 68% (brew house)
Source: BYO
Calories: 144 calories (Per 12oz)
Carbs: 14.3 g (Per 12oz)
Created Tuesday May 2nd 2017
1.044
1.010
4.5%
18.2
3.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 lb American - Wheat2.5 lb Wheat 38 1.8 58.8%
1.75 lb German - Pilsner1.75 lb Pilsner 38 1.6 41.2%
4.25 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Pellet 3.5 First Wort 0 min 25.46 100%
1 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
3.5 gal Heat 3.5gal to 153.4F Infusion 149 °F 30 min
 
Other Ingredients
Amount Name Cost Type Use Time
3.75 g Coriander Seeds (freshly ground) Spice Boil 0 min.
5 g Kosher Salt Spice Boil 0 min.
10 each Probiotic Capsules Other Primary 1 days
 
Yeast
White Labs - German Ale/ K├Âlsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 36 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Forced       Amount: 14psi       CO2 Level: 3 Volumes
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Add the following to the strike water:

Calcium Chloride - 1.4g
Lactic Acid - 2.2mL
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 4.07 g | 16.3 qt) 3.78 15.1  
Grain absorption losses -0.53 -2.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.29 g | 13.2 qt) 3 12  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 2.5 10  
Volume into fermentor 2.5 10  
Total: 3.78 15.1
 
Notes

After mash, bring to a boil, then chill to 95F.

Add the probiotic capsules.

Put in fermentation chamber and hold at 95F for 24 hours.

Add hops and bring to a boil.

After 30min boil, add coriander and salt at flameout, then steep for 5min.

Ferment at 68F, as normal.

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  • Last Updated: 2017-06-09 04:03 UTC