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Sour Summer Holiday Ale

Method: All Grain
Style: Gose
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 24 liters
Post Boil Size: 5.5 liters
Post Boil Gravity: 1.2 °P (recipe based estimate)
Efficiency: 74% (brew house)
Source: Filipo136
Rating:

5.00 (1 Review)

Hop Utilization: 99.8185%
Calories: 19 calories (Per 500ml)
Carbs: 4.6 g (Per 500ml)

Created: Monday July 8th 2024

Original Gravity:

1.0 °P

Final Gravity:

1.0 °P

ABV (standard):

5.6%

IBU (tinseth):

10.0

SRM (morey):

3.6

Mash pH

5.2

Cost $

n/a

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
3 kg	Viking - Pilsner Malt3 kg Pilsner Malt	$ 0.00 / kg $ 0.00	37	1.9	75%
1 kg	Viking - Wheat Malt1 kg Wheat Malt	$ 0.00 / kg $ 0.00	38	2.5	25%
4 kg / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
10 g	Cascade10 g Cascade Hops	$ 0.00 / g $ 0.00	Pellet	7	Boil	20 min	6.27596	33.3%
20 g	Cascade20 g Cascade Hops	$ 0.00 / g $ 0.00	Pellet	7	Hop Stand	20 min	3.68463	66.7%
30 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
30 g	Cascade (Pellet) 30 g Cascade (Pellet) Hops	$ 0.00 / g $ 0.00	9.96059	100%
30 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
20 L	Infusion	66 °C	65 °C	60 min
	Temperature	72 °C	--	10 min
8 L	Sparge	--	75 °C	--
Starting Mash Thickness: 3.65 L/kg Starting Grain Temp: 20 °C

Other Ingredients

Amount	Name	Cost	Type	Use	Time
0.50 each	Whirlfloc	$ 0.00 / g $ 0.00	Water Agt	Boil	15 min.
300 g	Lactose	$ 0.00 / g $ 0.00	Flavor	Boil	--
300 g	raspberries	$ 0.00 / g $ 0.00	Flavor	Secondary	7 days
6 ml	Lactic acid	$ 0.00 / g $ 0.00	Water Agt	Mash	1 hr.
1,200 g	red currant	$ 0.00 / g $ 0.00	Flavor	Secondary	7 days

Yeast

Lallemand - WildBrew Philly Sour

Amount:	1 Each	Cost:	$ 0.00 / each $ 0.00
Attenuation (avg):	85%	Flocculation:	High
Optimum Temp:	20 - 25 °C	Starter:	No
Fermentation Temp:	25 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 7 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Temp: 68 °C

Target Water Profile

Sarpsborg, Østføld, Norway - Baterød vannverk 2025

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

You can use more fruits. Fresh fruits in small amount ca.2l of water warmed up to 80C and hold 15 min. Then separated juice from fruit pulp and added juice only to the fermentation tank on day 7.
No water adjusment, my water is pretty low on minerals.

Recipe Photos

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2026-02-14 10:48 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

Discussion about this recipe:

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Filip Marczak • 08/04/2024 at 06:02pm

5 of 5

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