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Here Gose Beer

131 calories 13.6 g 12 oz
Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 11 gallons
Post Boil Size: 9.8 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 58% (brew house)
Calories: 131 calories (Per 12oz)
Carbs: 13.6 g (Per 12oz)
Created Saturday April 6th 2019
1.040
1.010
3.8%
48.5
3.5
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb German - Pilsner10 lb Pilsner 38 1.6 50%
7.50 lb Briess - White Wheat Raw7.5 lb White Wheat Raw 34.5 2 37.5%
1 lb German - Acidulated Malt1 lb Acidulated Malt 27 3.4 5%
0.50 lb German - Carapils0.5 lb Carapils 35 1.3 2.5%
1 lb Rice Hulls1 lb Rice Hulls 0 0 5%
20 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz El Dorado0.25 oz El Dorado Hops Pellet 15.7 Boil 60 min 8.46 5.4%
0.75 oz El Dorado0.75 oz El Dorado Hops Pellet 15.7 Boil 45 min 23.29 16.1%
1 oz El Dorado1 oz El Dorado Hops Pellet 15.7 Boil 15 min 16.79 21.5%
0.66 oz El Dorado0.66 oz El Dorado Hops Pellet 15.7 Boil 0 min 14.2%
2 oz El Dorado2 oz El Dorado Hops Pellet 15.7 Dry Hop 7 days 42.9%
4.66 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
5.6 gal Strike water 182° beginning mash 156° End Mash 149° Infusion 156 °F 60 min
6 gal 11 gallons minus first runnings volume = sparge volume Sparge 170 °F 60 min
Starting Mash Thickness: 1.18 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
1.20 oz Pink Himalayan Salt Flavor Boil 10 min.
5 tsp Yeast Nutrients Water Agt Boil 15 min.
 
Yeast
Imperial Yeast - A24 Dry Hop
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 132 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

After Mash bring to boil for 10 minutes. Check PH and add Lactic Acid until PH reads 4.5. Cool to 100° then pitch to container of Lactobacillus brevis. Cover with cling wrap at liquid line in kettle. Keep at 90°-100° for 24 to 48 hours until PH reads 3.5 or lower (depending on preference). Once wort has reached desired sourness proceed to the 60 minute boil with normal hop schedule.

After boil, rack to two different 5 gallon carboys. Pitch 1200 ml of yeast starter in each. After 7 days rack one car boy to secondary and add desired fruit.

Sat 4 days at 97-99 degrees and ended with a PH of 3.4

Pre-Boil - 1.041
Update. I bottle conditioned 12 beers just after fermentation, then with half the remaining beer added 2 cucumbers 1 small water melon and half a cantaloupe. The remaining half had an addition of 6 lbs of mixed berries (blueberry, blackberry & raspberry)




Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-09-30 00:22 UTC
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