Brew your best beer EVER. Save 5% on Brewer's Friend Premium today. Use code 5OFF. Sign Up ×

Blueberry Basil Gose (BBG)

172 calories 18 carbs
Beer Stats
Method: All Grain
Style: Gose
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Barry Preuett (Deviant Ale Works)
Calories: 172 calories (Per 12oz)
Carbs: 18 g (Per 12oz)
Created Friday June 28th 2019
1.052
1.013
5.09%
6.43
3.39
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
5.5 lb American - Pilsner5.5 lb Pilsner 37 1.8 47.8%
5.5 lb American - Pale 2-Row5.5 lb Pale 2-Row 37 1.8 47.8%
8 oz German - Acidulated Malt8 oz Acidulated Malt 27 3.4 4.3%
11.5 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
0.6 oz Saaz0.6 oz Saaz Hops Pellet 3.5 Boil 60 min 6.43 100%
 
Mash Guidelines
Amount Description Type Temp Time
4 gal Single Infusion = 152F Infusion 164.3 °F 60 min
3.5 gal Sparge to 7.5G Fly Sparge 170 °F 20 min
Starting Mash Thickness: 1.33 qt/lb
 
Other Ingredients
Amount Name Type Use Time
0.5 oz Sea Salt Flavor Boil 5 min.
0.5 oz Toasted Corriander Flavor Boil 5 min.
 
Yeast
Wyeast - German Ale 1007
Amount:
1
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 237 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
55 10 33 76 71 0
2g gypsum
6g calcium chloride
4g Epsom Salt
4.5g Baking soda

Chloride/Sulfate = 1.08 (Balanced)
Mash Chemistry and Brewing Water Calculator
 
Notes
  • Kettle soured with Omega Lacto blend till pH reached 3.2 then continued with boil phase as normal.
  • Gravity Reading taken on 8/6/19 = 1.012
  • Racked to 8lbs of Maine Blueberries under CO2 into a fresh carboy and rested for 10 days.
  • Dry "hopped" with 8 opal basil flower cones that had been dried at room temp for a few days. Strong aroma in the flower cones.
  • Flower cones in the keg for 3 days = no real aroma or taste of basil
  • Kegged at 30psi for 3 days at 35F and left the flowers in.
  • 8-21-19 added a full stalk of fresh opal basil directly to the keg and re-sealed and gassed the keg. Hoping that will give me some additional basil flavor/aroma. Note - fresh basil was soaked in a StarSan wash for a couple minutes before adding.
  • After a few more days, the basil aroma and flavor really came through.
Recipe Photos
Last Updated and Sharing
 
51
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-09-16 15:32 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top
https://www.brewersfriend.com/