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Gose Too

131 calories 12.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Gose
Boil Time: 75 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 30.7 liters
Post Boil Size: 27.6 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 77% (brew house)
Source: John O'Farrell
Calories: 131 calories (Per 330ml)
Carbs: 12.4 g (Per 330ml)
Created: Monday October 28th 2019
1.043
1.009
4.5%
16.3
2.9
4.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg German - Pilsner2 kg Pilsner 38 1.6 44.4%
2 kg German - Pale Wheat2 kg Pale Wheat 39 1.5 44.4%
0.50 kg German - Acidulated Malt0.5 kg Acidulated Malt 27 3.4 11.1%
4.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Green Bullet12 g Green Bullet Hops Pellet 11 Boil 60 min 16.27 100%
12 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Deltafloc Water Agt Boil 10 min.
20 g Table Salt Water Agt Boil 10 min.
5 g Yeast Nutrient Other Boil 10 min.
2 kg Watermelon Flavor Secondary 7 days
10 ml Phosphoric acid Water Agt Mash 0 min.
0.13 tsp Acetic acid Water Agt Mash 0 min.
20 g Ginger Flavor Kegging 7 days
10 g Lime Zest Flavor Secondary 7 days
 
Yeast
Wyeast - Lactobacillus 5335
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
-
Optimum Temp:
16 - 35 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 134 B cells required
GigaYeast - Kölsch Bier Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Med-High
Optimum Temp:
16 - 22 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 134 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 Volumes
 
Target Water Profile
Townsville
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
10 3 26 30 1 37
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Mash In Infusion -- 66 °C 60 min
Infusion -- 76 °C 10 min
Mash OUt Infusion -- 78 °C 10 min
13.5 L Strike 74 °C 67 °C 60 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 13.5
Mash volume with grains 16.5
Grain absorption losses -4.5
Remaining sparge water volume (equipment estimates 24.1 L) 22.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.2 L) 30.7
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 25 L) 27.6
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 27.6 L) 25
Total: 36.1  
Equipment Profile Used: System Default
 
Notes

Inner health IBS support - Lacto plantarum is used to sour.

Mash as normal, 15 minute boil to pasteurize and cool to 25 C.

Measure pH, adjust with phosphoric acid to 4.5.

Add lacto in fermenter and seal.

Measure pH and boil when pH is at 3.8 or lower.

Watermelon - pulp fruit added (sanitized first)

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  • Last Updated: 2019-11-14 06:15 UTC