Apple of the Pines Gose - Beer Recipe - Brewer's Friend

Apple of the Pines Gose

205 calories 35.7 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 205 calories (Per 12oz)
Carbs: 35.7 g (Per 12oz)
Created: Thursday April 9th 2020
1.059
1.035
3.2%
7.5
4.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Gladfield - Harraways Flaked Wheat7 lb Harraways Flaked Wheat 35.4 1.6 33.3%
7 lb Bestmalz - BEST Organic Pilsen Malt7 lb BEST Organic Pilsen Malt 37 2 33.3%
7 lb Pineapple7 lb Pineapple - (late fermenter addition) 5.85 0 33.3%
21 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.20 oz Artisan - Chinook0.2 oz Chinook Hops Pellet 11.6 Boil 60 min 7.53 100%
0.20 oz / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 qt Infusion 148 °F 150 °F 30 min
3.3 gal Sparge 150 °F 150 °F 30 min
 
Other Ingredients
Amount Name Cost Type Use Time
0.75 oz Sea Salt Flavor Boil 5 min.
0.75 oz Coriander Seed Spice Boil 5 min.
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
12.22 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - Voss Kveik OYL-061
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
Medium
Optimum Temp:
68 - 98 °F
Starter:
No
Fermentation Temp:
95 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 330 B cells required
Omega Yeast Labs - Lactobacillus Blend OYL-605
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
N/A
Optimum Temp:
68 - 95 °F
Starter:
No
Fermentation Temp:
95 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 330 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Mash Chemistry and Brewing Water Calculator
 
Notes

Pineapple Gose recipe...pretty straightforward.

Flaked wheat and Pilsen make up the body of our grain bill, in keeping with traditional gose style. 30 minute infusion mash with a a sac rest at 150, additions of LA(88%) along with gypsum and calcium chloride to get our mash pH and water profile on point.
Single sparge to get us to our desired pre-boil volume, then add hops.

Went with Chinook hops because they're comparatively inexpensive and barely going to be noticeable anyway. Salt and coriander (a la gose tradition) is added in the last 5 minutes of the boil, then we crash it.

Kveik yeast loves the heat, so we can pitch and ferment at 95. Lactobacillus cofermentation is easy because they like the same general ranges of pH and temperature. Kveik should run hot and clean as it's known, and the lacto should then come through with the sourness.

Pineapple is a particularly fine fruit to add in the fermenter because it ranges from pH 3.5-5.2, meaning that it will likely fall inside the goldilocks range.

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Last Updated: 2020-04-09 16:11 UTC

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