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Gose version 2.0 5%

Method: All Grain
Style: Berliner Weisse
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Rvssell
Calories: 150 calories (Per 12oz)
Carbs: 13.1 g (Per 12oz)

Created: Saturday June 5th 2021

Original Gravity:

1.046

Final Gravity:

1.008

ABV (standard):

4.9%

IBU (tinseth):

7.5

SRM (morey):

4.3

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5.50 lb	American - White Wheat5.5 lb White Wheat	40	2.8	45.8%
4.50 lb	American - Pilsner4.5 lb Pilsner	37	1.8	37.5%
1 lb	American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt)	33	1.8	8.3%
1 lb	Rice Hulls1 lb Rice Hulls	0	0	8.3%
12 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops		Pellet	3.75	Boil	60 min	7.51	100%
0.50 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.50 oz	Hallertau Mittelfruh (Pellet)		7.51	100%
0.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4.5 gal		Strike	163 °F	152 °F	60 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 68 °F

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) 83 B cells required

Lallemand - WILDBREW™ SOUR PITCH

Amount:	1 Each	Cost:
Attenuation (avg):	0%	Flocculation:	Low
Optimum Temp:	86 - 104 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 83 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 18.21 psi Temp: 68 °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

75 min boil total including your first boil

Kettle Sour

Boil collected wort for 10 minutes

Cool to 105 degrees

Pitch lallemand sour pitch

Heat kettle with temp control to maintain 100 degrees. ( I have a wrap for my kettle that raises temp by 30 degrees)

Check between 24 and 48 hours later to see if the ph has hit your goal. ( I prefer 3.25 or lower)

Boil for 65 min

Add hops at 60 min

.5 oz fresh cracked coriander. It is very important to use fresh cracked coriander seeds.

.5 oz of Coarse sea salt

At 10 min

After fermentation

Transfer and chill for 12 hours at 40 degrees.
Add a puree of your choice.
Cold crash for 3-5 days
Keg...............

Last Updated and Sharing

279

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Brews

Public: Yup, Shared
Last Updated: 2021-06-26 16:14 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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