How Gose Raspberry Sour - Beer Recipe - Brewer's Friend

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How Gose Raspberry Sour

185 calories 19.2 g 12 oz
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Beer Stats
Method: Extract
Style: Weissbier
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 2.5 gallons
Post Boil Size: 1 gallons
Pre Boil Gravity: 1.113 (recipe based estimate)
Post Boil Gravity: 1.282 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Anton
Calories: 185 calories (Per 12oz)
Carbs: 19.2 g (Per 12oz)
Created: Sunday July 2nd 2017
1.056
1.014
5.6%
11.2
3.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.30 lb Briess - DME Pilsen Light3.3 lb DME Pilsen Light 45 2 52.4%
3 lb Briess - DME Bavarian Wheat3 lb DME Bavarian Wheat 44.6 3 47.6%
6.30 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.8 Boil 60 min 8.21 33.3%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 2.8 Boil 15 min 3 33.3%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.2 Boil 0 min 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 oz Gypsum Water Agt Boil --
1 tbsp corriander Spice Boil --
3.10 lb raspberry compote Flavor Secondary --
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 261 B cells required
Omega Yeast Labs - Lactobacillus Blend OYL-605
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
N/A
Optimum Temp:
68 - 95 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 261 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 2.14 g | 8.6 qt) 2.03 8.1  
Volume increase from sugar/extract (early additions) 0.47 1.9  
Pre boil volume (equipment estimates 2.61 g | 10.5 qt) 2.5 10  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume 1 4  
Top off amount 4 16  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 6.03 24.1
Equipment Profile Used: System Default
 
Notes

Bring water to boil and add 3.3 lb. LM and Hallertau hops. At 45 minutes, add Tettnanger and Willamette hops and 3.3 lb LME. Cool wort and add cold water to 70-75F and OG target. Pitch yeast. A

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  • Last Updated: 2020-03-31 13:52 UTC