Syntra AB Gose 2018

488,065 calories
Method: All Grain
Style: Gose
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Boil Size: 28.5 liters
Boil Gravity: 7.4 °P (recipe based estimate)
Efficiency: 65% (brew house)
Source: Robin Bertels
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10.5 °P
1.8 °P
Amount Fermentable PPG °L Bill %
2090 gGerman - Pilsner2090 g Pilsner381.647.7%
2040 gGerman - Wheat Malt2040 g Wheat Malt37246.6%
250 gRice Hulls250 g Rice Hulls005.7%
4.38 kg Total      
Amount Variety Type AA Use Time IBU
15 gHallertau Mittelfruh15 g Hallertau Mittelfruh HopsPellet3.75Boil60 min6.87
Mash Guidelines
Amount Description Type Temp Time
14.5 LMashing inInfusion50 C--
--BetaInfusion65 C60 min
--Mashing outInfusion78 C5 min
--SpargeSparge78 C--
Starting Mash Thickness: 3.5 L/kg
Other Ingredients
Amount Name Type Use Time
0.01 gLactic acid0.01 g Lactic acidWater AgtMash0 min.
25 gGround coriander seed25 g Ground coriander seedSpiceBoil10 min.
20 gSea salt20 g Sea saltSpiceBoil10 min.
0.01 gLactic acid0.01 g Lactic acidOtherBoil0 min.
0.01 gLactic acid0.01 g Lactic acidOtherBottling0 min.
Attenuation (avg):
Optimum Temp:
12.2 - 25 °C
Fermentation Temp:
20 °C
Pitch Rate:
Additional Yeast: WYEAST 5335 Lactobacillus
Yeast Pitch Rate and Starter Calculator
Target Water Profile: Heverlee (onthard gebied HAC)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 8 74 52 78 170
Mash Chemistry and Brewing Water Calculator
Safale German Ale Yeast K-97 technical data sheet:

- Wyeast German Ale 1007 (, att: 75%)
- White Labs German Ale/ Kölsch Yeast WLP029 (, att: 75%)

Add lactic acid at end of boil to adjust pH to 4.5

Fermenting with lactobacillus at 29-35 °C

Add lactic acid before bottling to adjust acidity if needed
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View Count: 8
Brew Count: 0
Last Updated: 2018-09-21 05:45 UTC
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