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Quick Smoked Gose by Jesse Derma

212 calories 16.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 45 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.3 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 90% (brew house)
Source: sofroglo
Calories: 212 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created: Monday December 31st 2018
1.065
1.009
7.3%
0.0
3.1
4.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb 2-Row (US)6 lb 2-Row (US) 36.8 1 57.1%
3 lb Wheat Malt (DE)3 lb Wheat Malt (DE) 36.8 2 28.6%
1 lb Acidulated Malt (DE)1 lb Acidulated Malt (DE) 26.8 3 9.5%
8 oz Flaked Oats8 oz Flaked Oats 32.8 2 4.8%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Nelson Sauvin (NZ)2 oz Nelson Sauvin (NZ) Hops Pellet 12.5 Dry Hop 3 days 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
14 g Smoked Sea Salt Spice Boil 45 min.
0.75 oz Crushed Coriander Spice Boil 45 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
85.5%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
GoodBelly L. plantarum
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 1.97 7.9  
Mash volume with grains 2.33 9.3  
Grain absorption losses -0.56 -2.3  
Remaining sparge water volume (equipment estimates 4.97 g | 19.9 qt) 4.65 18.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.5 2  
Pre boil volume (equipment estimates 6.63 g | 26.5 qt) 6.3 25.2  
Boil off losses -1.13 -4.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 6.61 26.5
Equipment Profile Used: System Default
 
Notes

Mashed at 154 with no mash out. Kettle soured with 1qt goodbelly mango (cooled down to 115f pitched goodbelly, then allowed to free fall) for my lacto 18 hrs later p.h was at 3.5 boiled for 45 mins with .75 crushed coriander and 14 grams of smoked sea salt. Moved to carboy with us-05 that that i rehydrated with some runnings of wort 2 days before adding to carboy. Saw fermentation within 4 hrs of pitching after 4 days when signs of fermentation slowed down added 2 ozs of Nelson hops dry hoped for 3 days and bottled

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  • Last Updated: 2018-12-31 23:35 UTC