Sour Cherry Gose Beer Recipe | BIAB Gueuze | Brewer's Friend
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Sour Cherry Gose

179 calories 18.9 g 12 oz
Beer Stats
Method: BIAB
Style: Gueuze
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Chickenwing
Calories: 179 calories (Per 12oz)
Carbs: 18.9 g (Per 12oz)
Created: Thursday August 31st 2017
1.054
1.014
5.3%
19.3
5.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb German - Acidulated Malt2 lb Acidulated Malt 27 3.4 16.7%
3 lb American - White Wheat3 lb White Wheat 40 2.8 25%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 16.7%
3 lb American - Pale 2-Row3 lb Pale 2-Row 37 1.8 25%
1 lb United Kingdom - Maris Otter Pale1 lb Maris Otter Pale 38 3.75 8.3%
1 lb German - Vienna1 lb Vienna 37 4 8.3%
12 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 40 min 13.68 50%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 10 min 5.65 50%
2 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 qt Infusion -- 155 °F 45 min
Add in Acidulated malt for additional 25 Infusion -- 155 °F 25 min
 
Other Ingredients
Amount Name Cost Type Use Time
4 lb Frozen Sour Cherries Flavor Secondary 14 days
1 each Whirlfloc Fining Boil 15 min.
1 each Servomyces Other Boil 10 min.
2 tbsp Pink Himalyan Salt Spice Boil 10 min.
0.50 tbsp Coriander Spice Boil 10 min.
 
Yeast
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
"Sour Cherry Gose" Gueuze beer recipe by Chickenwing. BIAB, ABV 5.25%, IBU 19.34, SRM 5.07, Fermentables: (Acidulated Malt, White Wheat, Flaked Oats, Pale 2-Row, Maris Otter Pale, Vienna) Hops: (Tettnanger) Other: (Frozen Sour Cherries, Whirlfloc, Servomyces, Pink Himalyan Salt, Coriander)
Recipe Picture
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  • Public: Yup, Shared
  • Last Updated: 2017-09-01 14:15 UTC
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