Who Gose There? - Beer Recipe - Brewer's Friend

Who Gose There?

124 calories 11 g 12 oz
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Beer Stats
Method: All Grain
Style: Gose
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.029 (recipe based estimate)
Post Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 124 calories (Per 12oz)
Carbs: 11 g (Per 12oz)
Created: Wednesday August 5th 2020
1.038
1.007
4.1%
14.9
2.5
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb German - Pale Wheat5 lb Pale Wheat 39 1.5 71.4%
2 lb German - Pilsner2 lb Pilsner 38 1.6 28.6%
7 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.20 oz Jarrylo0.2 oz Jarrylo Hops Pellet 16.3 Boil 60 min 14.94 100%
0.20 oz / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal Strike 160 °F 149 °F 60 min
2.5 gal First Sparge Batch Sparge 168 °F 168 °F 10 min
2.5 gal Second Sparge Batch Sparge 168 °F 168 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
 
Other Ingredients
Amount Name Cost Type Use Time
5 lb Watermelon Flavor Primary 7 days
0.25 oz Crushed Coriander Spice Boil 10 min.
0.30 oz Salt Spice Boil 10 min.
 
Yeast
Bootleg Biology - Sour Weapon P
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Low
Optimum Temp:
80 - 100 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 63 B cells required
White Labs - San Diego Super Yeast WLP090
Amount:
1 Each
Cost:
Attenuation (avg):
79.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 63 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 4 oz       Temp: 68 °F       CO2 Level: 2.35 Volumes
 
Target Water Profile
Grand Rapids, Michigan
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Adjust mash water to 5.2 pH using lactic/phosphoric acid
Mash Chemistry and Brewing Water Calculator
 
Notes

Kettle Sour with Sour Weapon P, then finish with San Diego Super.

Target 3.5 pH for kettle souring - aiming for lightly tart, not an acid bomb.

View Count: 276
Brew Count: 0
Last Updated: 2020-08-11 03:46 UTC

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