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Marne Dog Gose

187 calories
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Method: All Grain
Style: Gueuze
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (brew house)
Source: M. Florio
Calories: 187 calories (Per 12oz)
Share: <EMBED>
1.057
1.013
5.77%
5.92
4.3
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
4 lb German - Pilsner4 lb Pilsner 38 1.6 30.8%
6 lb German - Wheat Malt6 lb Wheat Malt 37 2 46.2%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 7.7%
1.5 lb German - Acidulated Malt1.5 lb Acidulated Malt 27 3.4 11.5%
0.5 lb Rice Hulls0.5 lb Rice Hulls 0 0 3.8%
13 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU
0.25 oz Tettnanger0.25 oz Tettnanger Hops Pellet 4.5 Boil 45 min 3.84
0.25 oz Tettnanger0.25 oz Tettnanger Hops Pellet 4.5 Boil 15 min 2.08
 
Mash Guidelines
Amount Description Type Temp Time
--only pilsner, wheat and oats and rice hullsDecoction150 °F60 min
--only pilsner, wheat and oats and rice hullsDecoction165 °F30 min
--Crash wort to 120F using ice cubes then sprinkle aciduated malt on top, seal with saran wrap and store at room temp for 12-24 hours.Temperature120 °F--
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Type Use Time
0.5 tsp Sea Salt Spice Boil 15 min.
0.5 oz coriander Spice Boil 15 min.
 
Yeast
Amount:
1
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
56 - 70 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: corn sugar       Amount: 3/4 cup      
 
Target Water Profile: Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Notes
This beer is my first try at a Gose style ale. I will let you know the results. My plan is to sour mash the wort overnight with the acidulated malt sprinkled on top and sealed with plastic wrap and a blanket. then boil it the usual manner adding salt and coriander to the last 15 minutes with the Irish Moss. I am planning to use the Kolsh yeast because it is winter now and my brew area stays a natural 60. I hope also that the Kolsh yeast brings a bit of fruitiness out to counter the sour and the saltiness.
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View Count: 943
Brew Count: 0
Last Updated: 2016-01-30 13:46 UTC
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