Wheat Gose Dual-Batch Combo - Beer Recipe - Brewer's Friend

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Wheat Gose Dual-Batch Combo

147 calories 13.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Post Boil Size: 11 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 147 calories (Per 12oz)
Carbs: 13.7 g (Per 12oz)
Created: Friday July 17th 2020
1.045
1.009
4.7%
14.4
3.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - Pale 2-Row9 lb Pale 2-Row 37 1.8 46.2%
8 lb American - Red Wheat8 lb Red Wheat 38 2.5 41%
2 lb Flaked Wheat2 lb Flaked Wheat 34 2 10.3%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 2.6%
19.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz BSG - Motueka0.5 oz Motueka Hops Pellet 4.6 Boil 30 min 3.4 25%
0.50 oz BSG - Nelson Sauvin0.5 oz Nelson Sauvin Hops Pellet 10.8 Boil 30 min 7.99 25%
0.50 oz BSG - Motueka0.5 oz Motueka Hops Pellet 4.6 Boil 5 min 0.88 25%
0.50 oz BSG - Nelson Sauvin0.5 oz Nelson Sauvin Hops Pellet 10.8 Boil 5 min 2.07 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.30 oz orange zest Flavor Boil 5 min.
1 oz Coriander Seed Spice Boil 5 min.
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low-Med
Optimum Temp:
67 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 163 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:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 163 B cells required
- Good Belly Mango Probiotic (Lactobacilus)
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 163 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 4.04 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.5 gal Strike 163 °F 148 °F 60 min
7.5 gal Batch Sparge -- 168 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.58 gal (50.3 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.57 gal (2.3 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 7.31 29.3  
Mash volume with grains 8.87 35.5  
Grain absorption losses -2.44 -9.8  
Remaining sparge water volume (equipment estimates 7.95 g | 31.8 qt) 8.38 33.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.58 g | 50.3 qt) 13 52  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 15.69 62.8
Equipment Profile Used: System Default
 
Notes

Created two separate 5 gallon batches with single grist / mash and single boil kettle (used same hops and seasoning schedule)

1) Boiled first 6.5 gallons for 10 minutes - no additions

   - cooled to 120 degrees, added lactic acid to get pH to ~4.5<br />
   - transferred to bucket fermentor, pitched ~1/2 Goodbelly probiotic drink (at temp &lt; 115 degrees)<br />
  - wrapped in blankets/towels - 12 hours still at 90 degrees<br />
  - check pH, proceed with normal brew process (boil) once desired sourness achieved<br />
  - followed hop &amp; seasoning schedule (but half of hops shown -  1 ounce total)<br />
  - pitched White Labs - San Diego Super Yeast<br />
  - salt to taste<br />


2) Boiled second 6.5 gallon batch following hop & seasoning schedule above (half of hops shown - 1 ounce total)


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  • Last Updated: 2020-07-20 19:22 UTC