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Hibiscus Gose

141.1 calories 14.11 g 12 oz
Beer Stats
Method: All Grain
Style: Gose
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: (Per 12oz)
Carbs: (Per 12oz)
Created Wednesday July 17th 2019
1.043
1.010
4.41%
10.05
3.98
4.22
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.75 lb German - Wheat Malt4.75 lb Wheat Malt 37 2 42.2%
3.25 lb American - Pilsner3.25 lb Pilsner 37 1.8 28.9%
2.25 lb German - Acidulated Malt2.25 lb Acidulated Malt 27 3.4 20%
1 lb Rice Hulls1 lb Rice Hulls 0 0 8.9%
11.25 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Perle10 g Perle Hops Pellet 7 Boil 60 min 10.05 100%
0.35 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
3.52 gal Infusion 149 °F --
5.47 gal Sparge 168 °F --
Starting Mash Thickness: 1.25 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
2 ml Lactic acid Water Agt Mash 1 hr.
0.75 oz Coriander Flavor Boil 10 min.
0.75 oz Pink Sea Salt Flavor Boil 10 min.
1 each Whirlfloc Water Agt Boil 5 min.
0.50 tsp Wyeast - Beer Nutrient Other Boil 5 min.
1.50 oz Dried Hibiscus Flowers Flavor Secondary 5 days
 
Yeast
Imperial Yeast - G03 Dieter
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
60 - 69 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 167 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 Volumes
 
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

Dough in all but the acidulated malt using 4.0 gallons (15 L) of water with a target mash holding temperature of 149 °F (65 °C). Hold the mash temperature for approximately 60 minutes or until the conversion is complete. Add the acidulated malt to the mash for an additional 45 minutes. Try to keep the temperature as close to original mash temperature as possible using an available heat source. Anything between 144–149 °F (62–65 °C) will work. Raise the temperature of the mash to 168 °F (76 °C) and begin sparging with 170 °F (77 °C) water until you collect 6.0 gallons (23 L) of wort in the kettle.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-07-17 22:16 UTC
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