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GOSE

171 calories 17 g 12 oz
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Beer Stats
Method: BIAB
Style: Gose
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 171 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Thursday May 3rd 2018
1.052
1.012
5.3%
16.0
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb German - Wheat Malt6 lb Wheat Malt 37 2 60%
4 lb German - Bohemian Pilsner4 lb Bohemian Pilsner 38 1.9 40%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Perle0.5 oz Perle Hops Pellet 8.2 Boil 45 min 16.02 100%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each whirfloc Fining Boil 15 min.
1 oz coriander Flavor Boil 10 min.
0.50 oz salt Flavor Boil 10 min.
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
64 - 75 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Gose
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
52 3 8 77 55 0
Estimated Mash PH: 5.33
Gypsum: 3.4g
Calcium Chloride:1.9
Epsom Salt: .8g
Canning Salt: .6g
Lactic Acid: 3.8ml
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.58 gal Strike Temp 125F Temperature -- 122 °F 15 min
Temperature -- 148 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.77 g | 35.1 qt) 8.5 34  
Mash volume with grains (equipment estimates 9.57 g | 38.3 qt) 9.3 37.2  
Grain absorption losses -1.25 -5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.27 g | 29.1 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5 20  
Volume into fermentor 5 20  
Total: 8.5 34
Equipment Profile Used: System Default
 
Notes

Add Wyeast 5335 Lactobacillus to the kettle when the wort temperature drops below 90°F (32°C). Cover, and let sour for 1–3 days. After the wort has soured, boil for 90 minutes. Chill to 65°F and pitch Weihenstephan Weizen yeast.

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  • Last Updated: 2018-05-03 17:59 UTC