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Brut Gose Pilot Recipe

Method: All Grain
Style: Gose
Boil Time: 15 min
Batch Size: 88 gallons (fermentor volume)
Pre Boil Size: 115 gallons
Pre Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Austin
Calories: 131 calories (Per 12oz)
Carbs: 12.9 g (Per 12oz)

Created: Friday February 15th 2019

Original Gravity:

1.040

Final Gravity:

1.009

ABV (standard):

4.0%

IBU (tinseth):

3.8

SRM (morey):

3.1

Mash pH

5.9

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
85 lb	American - Pilsner85 lb Pilsner	37	1.8	70.8%
35 lb	American - White Wheat35 lb White Wheat	40	2.8	29.2%
120 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
4 oz	Palisade4 oz Palisade Hops	Pellet	7.5	Boil	15 min	3.82	5.4%
7 oz	Hallertau Blanc7 oz Hallertau Blanc Hops	Pellet	8.6	Dry Hop	6 days		9.5%
14 oz	Huell Melon14 oz Huell Melon Hops	Pellet	7.1	Dry Hop	6 days		18.9%
14 oz	Mosaic14 oz Mosaic Hops	Pellet	10.9	Dry Hop	6 days		18.9%
7 oz	Hallertau Blanc7 oz Hallertau Blanc Hops	Pellet	8.6	Dry Hop	4 days		9.5%
14 oz	Huell Melon14 oz Huell Melon Hops	Pellet	7.1	Dry Hop	4 days		18.9%
14 oz	Mosaic14 oz Mosaic Hops	Pellet	10.9	Dry Hop	4 days		18.9%
74 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
4 oz	Palisade (Pellet)	3.82	5.4%
14 oz	Hallertau Blanc (Pellet)	0	19%
28 oz	Huell Melon (Pellet)	0	37.8%
28 oz	Mosaic (Pellet)	0	37.8%
74 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
42 gal		Infusion	--	164 °F	60 min
	Conversion Rest	Temperature	--	144 °F	60 min
98 gal		Sparge	--	168 °F	60 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Type	Use
16 oz	Coriander	Spice	Boil
12 oz	Sea Salt	Spice	Boil
30 ml	Amylo 300	Water Agt	Mash
36 lb	Pinot Grigio Must	Flavor	Mash

Yeast

White Labs - California Ale Yeast WLP001

Amount:	1 Each	Cost:
Attenuation (avg):	76.5%	Flocculation:	Medium
Optimum Temp:	68 - 73 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	1.0 (M cells / ml / ° P) 3329 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Cedar Falls, IA

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
120	12	17	100	121	140
1:1 RO:Muni Strike 42 gallons (21 RO/21 Muni) 102 g CaSO4 16 g NaCl 76 g CaCl2 Sparge 98 gallons (49 RO/49 Muni) 1 oz phos acid
Mash Chemistry and Brewing Water Calculator

Notes

Adjusted OG is 1.045, when considering the pinot grigio must addition

Kettle Sour to +/- 0.1 pH of 3.2

Pitch at 65F
Ferment at 68F

Add Pinot Grigio Must @~1.023

Crash to 62F after diacetyl rest; begin DH schedule after 48 hours

DH @ 1.5 lbs/bbl

Day One- Discard yeast, add DH1
Day Two - Idle
Day Three - Add DH2
Day Four - Idle
Day Five - Idle
Day Six - Crash to 34F
Day Seven - Remove DH

Mashing low to encourage beta-amylase activity, in hopes of reaching higher fermentability pre-enzyme addition. The amyloglucosidase will be added to the mash tun after diacetyl rest at a dosage rate of 4 ml/hL of preboil wort. 4 hL ~ 5bbl, so dosing with 30 mL of Amylo 300. Sparging cool as well to minimize the opportunity to kill conversion. Targeting mash pH of 5.5.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2019-02-18 23:02 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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