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Marne Dog Gose

187 calories 18 carbs
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Beer Stats
Method: All Grain
Style: Gueuze
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (brew house)
Source: M. Florio
Calories: 187 calories (Per 12oz)
Carbs: 18 g (Per 12oz)
Created Saturday January 30th 2016
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 Bill %
0.25 oz Tettnanger0.25 oz Tettnanger Hops Pellet 4.5 Boil 45 min 3.84 50%
0.25 oz Tettnanger0.25 oz Tettnanger Hops Pellet 4.5 Boil 15 min 2.08 50%
 
Mash Guidelines
Amount Description Type Temp Time
qt only pilsner, wheat and oats and rice hulls Decoction 150 °F 60 min
qt only pilsner, wheat and oats and rice hulls Decoction 165 °F 30 min
qt 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. Temperature 120 °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
Wyeast - Kölsch 2565
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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  • Public: Yup, Shared
  • Last Updated: 2016-01-30 13:46 UTC
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