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Passion Fruit Gose

Method: BIAB
Style: Gose
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 27.65 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 203 calories (Per 500ml)
Carbs: 20.1 g (Per 500ml)

Created: Thursday April 2nd 2026

Original Gravity:

1.044

Final Gravity:

1.010

ABV (standard):

4.5%

IBU (tinseth):

10.4

SRM (morey):

4.0

Mash pH

5.8

Cost $

52.12

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
1.75 kg	Innomalt - Pils Moderne1.75 kg Pils Moderne	$ 2.36 / kg $ 4.13	37	1.8	43.8%
1.75 kg	Canada Malting - WHITE WHEAT MALT1.75 kg WHITE WHEAT MALT	$ 2.38 / kg $ 4.17	38.1	3.5	43.8%
0.25 kg	OiO - Raw Wheat0.25 kg Raw Wheat	$ 3.30 / kg $ 0.83	36.8	2.5	6.3%
0.13 kg	American - Carapils (Dextrine Malt)0.125 kg Carapils (Dextrine Malt)	$ 4.90 / kg $ 0.61	33	1.8	3.1%
0.13 kg	Flaked Oats0.125 kg Flaked Oats	$ 5.75 / kg $ 0.72	33	2.2	3.1%
4 kg / $ 10.45

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
15 g	Hallertau Mittelfruh15 g Hallertau Mittelfruh Hops	$ 74.00 / kg $ 1.11	Pellet	3.8	Boil	60 min	7.64	50%
15 g	Hallertau Mittelfruh15 g Hallertau Mittelfruh Hops	$ 74.00 / kg $ 1.11	Pellet	3.8	Boil	10 min	2.77	50%
30 g / $ 2.22

Show Summary View

Amount	Variety	Cost	IBU	Bill %
30 g	Hallertau Mittelfruh (Pellet)	$ 74.00 / kg $ 2.22	10.41	100%
30 g / $ 2.22

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
20 L		Infusion	68 °C	65 °C	--
5 L		Sparge	75 °C	--	--

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1.05 g	Calcium Chloride (anhydrous)		Water Agt	Mash	1 hr.
0.53 g	Epsom Salt		Water Agt	Mash	1 hr.
1.31 g	Gypsum		Water Agt	Mash	1 hr.
0.39 g	Salt		Water Agt	Mash	1 hr.
2.50 g	Irish Moss		Fining	Boil	15 min.
2.50 g	Yeast Nutrient		Other	Boil	15 min.
1.80 kg	Passion fruit	$ 8.00 / lb $ 31.75	Water Agt	Mash	0 min.
$ 31.75

Yeast

Lallemand - WildBrew Philly Sour

Amount:	1 Each	Cost:	$ 7.70 / each $ 7.70
Attenuation (custom):	75%	Flocculation:	High
Optimum Temp:	20 - 25 °C	Starter:	No
Fermentation Temp:	22 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 81 B cells required

$ 7.70 Yeast Pitch Rate and Starter Calculator

Priming

Method: MapleSyrup Temp: 20 °C CO₂ Level: 3.5 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
60	10	20	60	60	110
Mash Chemistry and Brewing Water Calculator

Notes

Mash at 65°C for 60 minutes. Boil for 60 minutes. At high krausen (24–48 hours after pitching yeast), add 2 kg of fruit Passion Fruit to the fermentor.

Note: The fruit addition contributes approximately 1.0035 gravity points, increasing ABV from 4.5% to 4.9%.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2026-04-02 13:13 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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