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Cherry gose

138 calories 14.8 g 330 ml
Beer Stats
Method: All Grain
Style: Gose
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Wallace and Gromit Brewing
Calories: 138 calories (Per 330ml)
Carbs: 14.8 g (Per 330ml)
Created Thursday March 1st 2018
1.045
1.012
4.4%
10.48
3.96
5.36
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg American - White Wheat2.5 kg White Wheat 40 2.8 58.7%
1.60 kg United Kingdom - Pilsen1.6 kg Pilsen 36 1.8 37.6%
0.16 kg German - Acidulated Malt0.16 kg Acidulated Malt 27 3.4 3.8%
4.26 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz helga1 oz helga Hops Pellet 5.3 Boil 15 min 10.48 100%
1 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
Temperature 68 °C 60 min
Temperature 78 °C 15 min
Temperature 101 °C 60 min
Starting Mash Thickness: 4 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
7 g Himalayan Sea Salt Spice Boil 10 min.
7 g Coriander Spice Boil 10 min.
3 g whirlfloc Water Agt Boil 5 min.
0.50 tsp Yeast Nutrient Water Agt Boil 15 min.
6.50 g Calcium Chloride Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
4 g Baking Soda Water Agt Mash 1 hr.
7 g Table Salt Water Agt Mash 1 hr.
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 176 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
10 gallons RO add:
Chalk CaCO3 2 grams add 0.53 tsp
Baking Soda NaHCO3 3.5 grams add 0.80 tsp
Gypsum CaSO4 4 grams add 1.00 tsp
Calcium Chloride CaCl2 6 grams add 1.76 tsp
Epsom Salt MgSO4 2grams add 0.44 tsp
Mash Chemistry and Brewing Water Calculator
 
Notes

Mash-Mashout-Sparge

10 Min boil

Reduce ph to 4.5 with lactic acid

Pitch lacto at 110F

Reduce ph to 3.5

Boil 60 mins- cool and pitch yeast- ferment 7 days-dry hop 7 days- tart cherry (blend up 250 g of frozen tart cherries with warm water (wrapped in cheese cloth) added on day 5 of 7 during dryhop,

Day 7 of dryhop cold crash.


Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-10-24 18:45 UTC
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