Brick West Get Right Gose Beer Recipe | All Grain Gueuze by slidingmike | Brewer's Friend
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Brick West Get Right Gose

128 calories 12.7 g 12 oz
Beer Stats
Method: All Grain
Style: Gueuze
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 98%
Calories: 128 calories (Per 12oz)
Carbs: 12.7 g (Per 12oz)
URL: https://beerandbrewing.com/recipe-brick-west-get-right-gose/
Created: Sunday November 15th 2020
1.039
1.009
4.0%
12.2
3.1
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.30 lb Weyermann - Pilsner3.3 lb Pilsner 36 1.5 39.5%
4.40 lb Weyermann - Pale Wheat4.4 lb Pale Wheat 36 2 52.7%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 6%
2.50 oz Weyermann - Acidulated2.5 oz Acidulated 27 3.4 1.9%
8.36 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.10 oz Yakima Chief Hops - German Magnum0.1 oz German Magnum Hops Pellet 13.5 Boil 90 min 6.25 14.3%
0.10 oz Perle0.1 oz Perle Hops Pellet 8.2 Boil 60 min 3.55 14.3%
0.25 oz Huell Melon0.25 oz Huell Melon Hops Pellet 7.2 Boil 5 min 1.55 35.7%
0.25 oz Huell Melon0.25 oz Huell Melon Hops Pellet 7.2 Whirlpool at 180 °F 5 min 0.89 35.7%
0.70 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.5 gal Strike 130 °F 122 °F 5 min
Temperature -- 140 °F 10 min
-- 151 °F 50 min
-- 171 °F 5 min
3 gal Sparge 171 °F -- --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
 
Other Ingredients
Amount Name Cost Type Use Time
4.80 g Himalayan Pink Salt Water Agt Boil 20 min.
4 g Crushed coriander Water Agt Boil 20 min.
3 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
1 each Campden Tablets Water Agt Mash 0 min.
 
Yeast
Omega Yeast Labs - Lactobacillus Blend OYL-605
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
N/A
Optimum Temp:
68 - 95 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 65 B cells required
Lallemand - LALBREW® KÖLN KÖLSCH KOLSCH STYLE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
59 - 72 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 65 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.75 Volumes
 
Target Water Profile
BrewRO Reverse Osmosis
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
43 0 0 77 1 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Prepare a starter with the ale yeast 1–3 days in advance. For the water profile, go soft—aim for calcium 43 ppm, chloride 77 ppm, sulfate 1 ppm. Dough in with 3.5 gallons (13.2 liters) for the multistep mash: start at 122°F (50°C), rest 5 minutes; raise to 140°F (60°C), rest 10 minutes; raise to 151°F (66°C), rest 50 minutes; raise to 171°F (77°C), rest five minutes; and mash out. (If you’re unable to perform a step mash, mash at 149°F/65°C for 60 minutes.) Vorlauf until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort—or more, depending on your evaporation rate. Using lactic acid, acidify the wort to a pH of 4.8–4.9.

Boil the wort for 5 minutes, then allow it to cool to about 95°F (35°C)—or your Lacto strain’s preferred temperature, if different. If possible, purge the kettle’s headspace with CO2, then pitch the Lacto and cover tightly, sealing with plastic wrap. If possible, connect CO2 to the kettle and slowly trickle gas over the wort. Check pH hourly, starting at 8–10 hours after the Lacto pitch. Once 3.35 pH is reached, bring the wort to boil.

Boil 90 minutes, adding hops and additions according to the schedule. After the boil, whirlpool 5 minutes, add whirlpool hops, and whirlpool for another 5 minutes. Chill to about 62°F (17°C), aerate well—ideally with 10–12 mg/liter of pure oxygen—and pitch the ale yeast starter. Ferment at about 65°F (18°C) until gravity has dropped by about half, then allow the temperature to rise to about 68°F (20°C). When the final gravity has been stable for at least 2 days, drop by 9°F (5°C) per day until it reaches 30°F (-1°C), and lager there for about 10 days. Package and carbonate to 3 volumes.

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  • Public: Yup, Shared
  • Last Updated: 2020-11-15 06:53 UTC
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