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MTF Gose

126 calories 10 carbs
Beer Stats
Method: All Grain
Style: Gose
Boil Time: 60 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 28.5 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Ash Gillman
Calories: 126 calories (Per 355mL)
Carbs: 10 g (Per 355mL)
Created Monday September 16th 2019
1.039
1.005
4.43%
0
3.38
5.35
 
Brew Log History

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Fermentables
Amount Fermentable PPG °L Bill %
4 kg New Zealand - Wheat Malt4 kg Wheat Malt 35.4 2.13 50%
3.7 kg American - Pilsner3.7 kg Pilsner 37 1.8 46.2%
0.3 kg New Zealand - Sour Grapes Malt0.3 kg Sour Grapes Malt 34 2.03 3.7%
8 kg Total      
 
Mash Guidelines
Amount Description Type Temp Time
L Infusion 63 °C 60 min
Starting Mash Thickness: 2.5 L/kg
 
Other Ingredients
Amount Name Type Use Time
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
8 g Gypsum Water Agt Mash 1 hr.
3 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
White Labs - Saccharomyces "Bruxellensis" Trois WLP644
Amount:
1
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
21 - 29 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 137 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 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

Normal starter for 644. 2 yakult into 2 ball jars of wort.

Sparge as normal.

Heat wort to 80C, add salt and coriander, and then turn the heat off.

Adjust PH ~4.2 to limit growth Clostridium butyricum and other potential off-flavor bacteria. Not necessary, but this is a best practice suggestion. See How to Pre-Acidify for instructions. http://www.milkthefunk.com/wiki/SourWorting#Howto_Pre-Acidify

Chill the wort down to 95°f, and transfer to a CO2 purged carboy or keg. Add the 1 liter of OYL-605 Lactobacillus Blend starter. Allow it to sour for 24 hours. No external heating is required.

After the souring phase, pitch WLP644 Trois. You can aerate if you feel necessary. After 2 weeks a stable gravity should be reached.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-09-17 11:08 UTC
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