Gose 2 - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Gose 2

144 calories 14.3 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Gose
Boil Time: 60 min
Batch Size: 2.6 gallons (fermentor volume)
Pre Boil Size: 3.6 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 63% (brew house)
Source: James Sweeny
Calories: 144 calories (Per 12oz)
Carbs: 14.3 g (Per 12oz)
Created: Thursday May 24th 2018
1.044
1.010
4.4%
7.4
4.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.80 lb German - Bohemian Pilsner1.8 lb Bohemian Pilsner 38 1.9 39.1%
2.80 lb American - White Wheat2.8 lb White Wheat 40 2.8 60.9%
4.60 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Hallertau Mittelfruh0.25 oz Hallertau Mittelfruh Hops Leaf/Whole 3.75 Boil 60 min 7.35 100%
0.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Sea Salt Spice Boil 15 min.
0.50 oz Toasted, Ground Coriander Seed Spice Boil 15 min.
 
Yeast
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=BMKXXCX

4g Epsom salt
4.1g CaCl2
2.5g Chalk (CaCO3)
1.4g Baking Soda
4.5tsp 10% phosphoric acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.75 qt 5.75 qts (5.44L) @160.2F Infusion -- 148 °F 60 min
10.6 qt Sparge -- 168 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 1.44 5.8  
Mash volume with grains 1.81 7.2  
Grain absorption losses -0.58 -2.3  
Remaining sparge water volume (equipment estimates 3.5 g | 14 qt) 2.99 12  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.11 g | 16.4 qt) 3.6 14.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 2.6 10.4  
Going into fermentor 2.6 10.4  
Total: 4.43 17.7
Equipment Profile Used: System Default
 
Notes

Kettle sour to pH around 3.5 with Omega Yeast OYL-605

Last Updated and Sharing
 
533
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-05-27 16:48 UTC