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Smoked Gose

145 calories
Method: All Grain
Style: Gueuze
Boil Time: 60 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Cypress Brewing
Calories: 145 calories (Per 12oz)
Share: <EMBED>
1.044
1.011
4.32%
13.27
4.28
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
2 lb German - Pilsner2 lb Pilsner 38 1.6 28.6%
3 lb German - Wheat Malt3 lb Wheat Malt 37 2 42.9%
1 lb German - Munich Light1 lb Munich Light 37 6 14.3%
1 lb German - Acidulated Malt1 lb Acidulated Malt 27 3.4 14.3%
7 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU
0.5 oz Yakima Chief Hops - German Hallertau0.5 oz German Hallertau Hops Pellet 4.6 Boil 60 min 13.27
 
Mash Guidelines
Amount Description Type Temp Time
8.5 qtSacch RestTemperature150 °F60 min
16 qtSpargeSparge170 °F20 min
Starting Mash Thickness: 1.25 qt/lb
 
Other Ingredients
Amount Name Type Use Time
50 g cold smoked Applewood salt..12 gms per gallon Spice Boil 10 min.
0.5 oz Freshly pulverized coriander seed ...(.13oz) per gallon Spice Boil 10 min.
0.75 tsp Yeast Nutrient Other Boil 10 min.
0.25 tsp Citric, Tartric, Lactic Acid Blend Water Agt Mash 0 min.
1 each Pure O2/diffusion Other Primary 0.00034722222222222 days
 
Yeast
Amount:
1
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 83 B cells required
Yeast Pitch Rate and Starter Calculator
Lactobacillus in 0.75 Gallon of Secondary, 0/75 gallon Kombucha soured wort/beer.
Amount:
1
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 83 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: Dry Malt Extract       CO2 Level: 2.4 Volumes
 
Target Water Profile: Essex Municipal Water (VT, USA)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
53 0 8 17 13 74
As per above, added 1/4 TSP acid blend to end of the mash (strike-water).
Mash Chemistry and Brewing Water Calculator
 
Notes
Topped up the kettle prior to the 10-minute addition to achieve final volume.

Ferment in split batches. 4 gallons at 66F (room temp) range with ale yeast for a day. Once fermentation is going, rack off 3 QT and pitch SCOBY Kombucha strain.

After a week in Primary, rack off 3 QT of beer to ferment with Lacto culture.

Perform blending trials to determine appropriate volumes of Beer, Kombeercha, and Lactic to achieve the desired end-product.

Potentially throwing a dried Chipotle (seeds removed) into secondary a day before bottling.
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View Count: 1156
Brew Count: 0
Last Updated: 2015-03-16 01:31 UTC
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