The Toy Gose Squeak Beer Recipe | All Grain Gose | Brewer's Friend
Brew your best beer EVER. Save 10% on Brewer's Friend Premium today. Use code TAKE10. Sign Up ×

The Toy Gose Squeak

155 calories 15.5 g 12 oz
Beer Stats
Method: All Grain
Style: Gose
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 155 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)
Created: Tuesday June 30th 2020
1.047
1.011
4.7%
10.9
3.5
5.3
8.94
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Briess - White Wheat Raw6 lb White Wheat Raw 1.49 / lb
8.94
34.5 2 60%
4 lb Avangard - Pilsner4 lb Pilsner 37.3 1.7 40%
10 lbs / 8.94
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 2.8 Boil at 212 °F 60 min 10.86 100%
1 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Strike 152 °F 152 °F 60 min
3.04 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 154 °F
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Magnesium Chloride Water Agt Mash 0 min.
1 tbsp Lactic acid Water Agt Mash 0 min.
21 g Coriander Seed Spice Boil 10 min.
12 g Sea salt Spice Boil 5 min.
 
Yeast
Imperial Yeast - G03 Dieter
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
60 - 69 °F
Starter:
Yes
Fermentation Temp:
58 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 3.32 psi       Temp: 34 °F       CO2 Level: 1.9 Volumes
 
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
 
Notes

Originally named The Trail Gose OnOn

Won 1st place; Frederick's Original Ale Maker's (Maryland) Battle of the Bubbles Sour and Wild Ale category.

Day 1: Mash, then kettle sour using Lactobacillus Plantarum until pH is ~3.4.
Day 2: Boil like normal.



Award Winning Recipe
Recipe Photos
Last Updated and Sharing
 
1,015
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-12-15 06:14 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top