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1 Gal Salzig Gose

Method: All Grain
Style: Gose
Boil Time: 60 min
Batch Size: 1.25 gallons (fermentor volume)
Pre Boil Size: 2.01 gallons
Post Boil Size: 1.38 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Stephen Stanley
Hop Utilization: 82%
Calories: 149 calories (Per 12oz)
Carbs: 11.5 g (Per 12oz)

Created: Tuesday August 15th 2023

Original Gravity:

1.046

Final Gravity:

1.006

ABV (alternate):

5.3%

IBU (tinseth):

8.8

SRM (morey):

3.2

Mash pH

5.2

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
1.38 lb	German - Pilsner1.38 lb Pilsner	38	1.6	60.5%
0.65 lb	German - Spelt Malt0.65 lb Spelt Malt	37	2	28.5%
0.25 lb	Bestmalz - BEST Chit Malt0.25 lb BEST Chit Malt	23	1.4	11%
2.28 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.15 oz	Hallertau Hersbrucker0.15 oz Hallertau Hersbrucker Hops		Pellet	4	Boil	60 min	8.82	100%
0.15 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.15 oz	Hallertau Hersbrucker (Pellet)		8.82	100%
0.15 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
1 gal		Strike	160 °F	148 °F	60 min
Starting Mash Thickness: 1.75 qt/lb Starting Grain Temp: 74 °F

Other Ingredients

Amount	Name	Type	Use	Time
14.20 g	Indian Coriander	Water Agt	Boil	--
0.10 g	Non-Iodized Salt	Water Agt	Mash	--
0.60 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
0.20 g	Epsom Salt	Water Agt	Mash	1 hr.
0.25 g	Gypsum	Water Agt	Mash	1 hr.
1.32 ml	Lactic acid	Water Agt	Mash	1 hr.
0.25 each	Whirlfloc	Water Agt	Boil	10 min.
0.50 g	Yeast Nutrient	Other	Boil	10 min.
7 g	Table Salt	Flavor	Boil	--

Yeast

Fermentis - Safale - German Ale Yeast K-97

Amount:	2.40 Grams	Cost:
Attenuation (avg):	81%	Flocculation:	High
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 19 B cells required

Lallemand - Sourvisiae

Amount:	1.60 Grams	Cost:
Attenuation (avg):	85%	Flocculation:	Medium
Optimum Temp:	50 - 72 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 19 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^-
60	5	10	95	55	0
Mash Chemistry and Brewing Water Calculator

Notes

Mash at 148°F, adding all salts, including table salt, adjust mash pH to 5.2. Sparge and lauter. Boil 60 mins.
Add crushed coriander.
Chill to pitch temperature.
Pitch blended yeast at/below 68° F

Variations: Celery Salt Gose - replace table salt with celery salt
Guava Gose: Add guava puree.
Cucumber Gose: Refer to 1 gal process, add sliced cucumber to fermenter or use fresh cucumber juice.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2024-02-06 03:05 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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