Gose Recipe - Beer Recipe - Brewer's Friend

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Gose Recipe

158 calories 16.4 g 12 oz
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Beer Stats
Method: Extract
Style: Clone Beer
Boil Time: 60 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 2 gallons
Pre Boil Gravity: 1.024 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Calories: 158 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Monday January 15th 2018
1.048
1.012
4.7%
13.5
4.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.75 lb Liquid Malt Extract - Wheat0.75 lb Liquid Malt Extract - Wheat 35 3 45.3%
0.50 lb Liquid Malt Extract - Pilsen0.5 lb Liquid Malt Extract - Pilsen 35 2 30.2%
1.25 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
6.50 oz German - Acidulated Malt6.5 oz Acidulated Malt 27 3.4 24.5%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.10 oz Santium0.1 oz Santium Hops Pellet 5.6 Boil 60 min 13.47 100%
0.10 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.18 each Whirlfloc Tablet Fining Boil 15 min.
5.10 g Coriander Spice Boil 10 min.
4 g Sea Salt Flavor Boil 10 min.
 
Yeast
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 2.45 g | 9.8 qt) 1.94 7.8  
Mash volume with grains (equipment estimates 2.45 g | 9.8 qt) 1.98 7.9  
Grain absorption losses (steeping) -0.05 -0.2  
Volume increase from sugar/extract (early additions) 0.11 0.4  
Pre boil volume (equipment estimates 2.5 g | 10 qt) 2 8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0 -0  
Post boil volume 1 4  
Going into fermentor 1 4  
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: 1.94 7.8
Equipment Profile Used: System Default
 
Notes

Step by Step

Mill the acidulated malt. Place it in a grain bag and steep using .5 gallon of 154 °F water for 45 minutes. Rinse the grain bag with about .5 gallon of water and allow it to drip into the kettle for about 15 minutes, but be sure not to squeeze the bag.
Add enough water for a pre-boil volume of 2 gallons. Stir in both malt extracts and begin the boil. The total wort boiling time for this recipe is 60 minutes. At the onset of a full rolling boil, add your scheduled hop addition. When there are 15 minutes remaining in the boil, be sure to add your Irish moss or Whirlfloc® tablet to help with precipitation of the hot break. At 10 minutes remaining, add both the ground coriander seed and the salt.

Cool the wort to 68 °F (20 °C), transfer to your fermentation vessel and aerate the wort adequately. Add the contents of your yeast starter to the chilled wort. Ferment around 68 °F
(20 °C) until the final gravity is reached, which should be in 5 to 7 days.

Rack to a secondary vessel and allow the beer to mature another 5 to 7 days around the same temperature. Your beer is now ready to rack into a keg or bottles along with the priming sugar.

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  • Last Updated: 2018-01-21 18:25 UTC