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There Gose the Neighborhood

123 calories 9.5 g 12 oz
Beer Stats
Method: All Grain
Style: Gose
Boil Time: 5 min
Batch Size: 10.9 gallons (ending kettle volume)
Pre Boil Size: 11 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Milk the Funk
Calories: 123 calories (Per 12oz)
Carbs: 9.5 g (Per 12oz)
URL: http://www.milkthefunk.com/wiki/Gose
Created Friday November 2nd 2018
1.038
1.005
4.26%
0
3.22
5.44
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb American - White Wheat7 lb White Wheat 40 2.8 48.7%
7 lb American - Pilsner7 lb Pilsner 37 1.8 48.7%
6 oz German - Acidulated Malt6 oz Acidulated Malt 27 3.4 2.6%
14.38 lb / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
6.5 gal Mash Infusion 145 °F 60 min
6.8 gal Sparge Fly Sparge 170 °F 60 min
Starting Mash Thickness: 1.8 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
1.40 oz Ground Coriander Seed Other Boil 0 min.
10 ml Lactic Acid Other Boil 0 min.
0.70 oz Salt Other Boil 0 min.
1,600 ml Goodbelly (starter) Other Primary 1 days
 
Yeast
White Labs - Saccharomyces "Bruxellensis" Trois WLP644
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
70 - 85 °F
Starter:
Yes
Fermentation Temp:
72 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 196 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
Mash Chemistry and Brewing Water Calculator
 
Notes

Milk the Funk Gose recipe:

  1. 1-2 days before brewing, make starters for lacto (recommend L. Plantarum and L. Brevis) and yeast
  2. Mash at 145°f for 60 minutes
  3. Sparge as normal
  4. Bring the wort to a boil, add salt and coriander, and then turn the heat off (no need to boil for more than a couple of minutes).
  5. Adjust PH to ~4.4 using lactic acid (start with 10ml and add more if needed)
  6. Chill the wort down to 105°f, and transfer to a CO2 purged fermenter or keg. Add the 1 liter of lacto starter. Allow it to sour for 24 hours. No external heating is required.
  7. After the souring phase, chill the soured wort down to ~70°F and pitch WLP644 Trois (boiling to kill the Lactobacillus before adding the WLP644 Trois is optional). You can aerate if you feel necessary. After 2 weeks a stable gravity should be reached.
    Rack or transfer off as normal to bottles or a keg.
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2018-11-02 18:21 UTC
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