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Gose V1

140 calories 11.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Gose
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.029 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Tristin
Calories: 140 calories (Per 12oz)
Carbs: 11.8 g (Per 12oz)
Created: Sunday August 25th 2019
1.043
1.007
4.8%
8.4
3.5
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 lb American - White Wheat2.5 lb White Wheat 40 2.8 55.6%
2 lb Rahr - Premium Pilsner2 lb Premium Pilsner 36.8 1.75 44.4%
4.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz X041900.25 oz X04190 Hops Pellet 5 Boil 60 min 8.4 100%
0.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 tsp Wyeast - Beer Nutrient Other Boil 10 min.
3.50 g Pink Himalayan salt Flavor Boil 10 min.
3.50 g Corriander Flavor Boil 10 min.
1 tsp Lactic acid Water Agt Mash 0 min.
1 each WildBrew Other Boil 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 35 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 80.8 124.7 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.5 gal Mash In Steeping -- 148 °F 60 min
Mash Out Infusion -- 168 °F 15 min
1 gal Sparge -- 170 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 4.82 g | 19.3 qt) 5.31 21.3  
Mash volume with grains (equipment estimates 5.18 g | 20.7 qt) 5.67 22.7  
Grain absorption losses -0.56 -2.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.01 g | 16 qt) 4.5 18  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume (equipment estimates 2.5 g | 10 qt) 3 12  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 3 g | 12 qt) 2.5 10  
Total: 5.31 21.3
Equipment Profile Used: System Default
 
Notes

Lallemand WildBrew Sour Pitch Used to Kettle Sour. Boil for 10 minutes post mash and sparge. After 10 minute boil adjust pH somewhere in 4.2-4.5 range using lactic acid. Pitch WildBrew between 95-100F and purge with CO2. Seal up kettle and allow to sour for 24-36hrs.

Post souring proceed with boil, hop addition, corriander, and salt.

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  • Last Updated: 2019-08-26 01:42 UTC