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Elder Goose

Method: All Grain
Style: Gose
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.26 gallons
Post Boil Size: 5.01 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 90% (brew house)
Calories: 176 calories (Per 12oz)
Carbs: 15 g (Per 12oz)

Created: Thursday November 21st 2019

Original Gravity:

1.054

Final Gravity:

1.009

ABV (standard):

5.9%

IBU (tinseth):

5.0

SRM (morey):

3.8

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 lb	Great Western - White Wheat4 lb White Wheat	37	3.5	50%
4 lb	Bestmalz - BEST Heidelberg4 lb BEST Heidelberg	38	1.3	50%
8 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
6 g	Barth-Haas - Hallertau Blanc6 g Hallertau Blanc Hops		Pellet	11.2	Boil	15 min	5.01	100%
6 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
6 g	Barth-Haas - Hallertau Blanc (Pellet) 6 g Hallertau Blanc (Pellet) Hops		5.01	100%
6 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
2.66 gal	Strike	158 °F	148 °F	60 min
4.25 gal	Batch Sparge	170 °F	170 °F	--
Starting Mash Thickness: 1.33 qt/lb Starting Grain Temp: 70 °F

Other Ingredients

Amount	Name	Type	Use	Time
8 g	Jacobsen Salt Sel Gris	Flavor	Kegging	5 min.
0.50 oz	Tellicherry Peppercorns (Lightly crushed)	Spice	Boil	5 min.
0.50 oz	Coriander Seed	Spice	Boil	5 min.

Yeast

Fermentis - Safale - German Ale Yeast K-97

Amount:	1 Each	Cost:
Attenuation (avg):	81%	Flocculation:	High
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 88 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.35 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

Bru'n Water profile - Yellow Balanced

1.020 starter using Omega Yeast's Lacto Blend kept at 85°F in a water bath with an immersion circulator for 2 days.

Day 1 - Boil for 45 minutes with no hops and chill to 90°F then pre-acidify using lactic acid to 4.3 pH and pitch lacto starter. Sanitize temp control and put in wort with a heat wrap to keep temp at 85°F

Day 2 - In 12 hours, my pH went from 4.3 to 3.5. Verify pH with meter and then bring the wort back up to a boil to kill lacto and then add hops and spices at listed times.

Version 1: added salt in fermentor when packaging. Salt level was appropriate to my palate but will decrease from 10g to 8g to see how it changes. Will consider adding salt near flame out for convenience and to further reduce oxygen pickup.

Last Updated and Sharing

243

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Brews

Public: Yup, Shared
Last Updated: 2021-09-23 16:10 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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