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Gose

134 calories 13 g 12 oz
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Beer Stats
Method: BIAB
Style: Gose
Boil Time: 60 min
Batch Size: 11.5 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Chris Proulx
Calories: 134 calories (Per 12oz)
Carbs: 13 g (Per 12oz)
Created: Tuesday April 30th 2019
1.041
1.009
4.2%
6.6
8.9
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Belgian - Pilsner8 lb Pilsner 37 1.6 47.1%
8 lb American - Wheat8 lb Wheat 38 1.8 47.1%
1 lb German - Acidulated Malt1 lb Acidulated Malt 27 3.4 5.9%
17 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 3.5 Boil 60 min 6.55 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz corriander Flavor Boil 10 min.
1 oz salt Flavor Boil 10 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 156 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.5 gal Infusion -- 148 °F 60 min
6.5 gal Sparge -- 170 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.04 gal (52.15 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.04 gal (4.15 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 16.74 gal (66.94 qt). Suggest reducing initial strike volume to 10.64 gal (42.56 qt) and adding 4.74 gal (18.94 qt) sparge/top-off. 15.38 61.5  
Strike water volume (equipment estimates 15.41 g | 61.7 qt) 15.38 61.5  
Mash volume with grains (equipment estimates 16.77 g | 67.1 qt) 16.74 66.9  
Grain absorption losses -2.13 -8.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.04 g | 52.2 qt) 13 52  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 11.5 46  
Volume into fermentor 11.5 46  
Total: 15.38 61.5
Equipment Profile Used: System Default
 
Notes

Mash at 148ยบ and rinse the bag to get pre-boil volume. Add Wyeast 5335 lactobacillus for 48 hours then boil for 60 minutes. Add 1oz hops at 60 min coriander and salt at 10 min.

Chill into two fermenters. One batch will ferment for 10 days then keg. Second batch will ferment for 7 days then rack to secondary on 3 pounds of raspberry puree. Let sit for additional 7 days before racking to a keg.

Next time try adding pounds of acid malt after initial 60 minute mash to drop pH to 3.8 - 4.0.

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  • Last Updated: 2019-05-06 01:19 UTC