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It gose around

150 calories 11.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Gose
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 24.1 liters
Post Boil Size: 21.11 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
No Chill: 10 minute extended hop boil time
Calories: 150 calories (Per 330ml)
Carbs: 11.3 g (Per 330ml)
Created: Thursday August 6th 2020
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OG: 1.048 FG: 1.010 ABV: 5.0% IBU: 7

1.050
1.006
5.9%
7.6
3.6
5.4
21.29
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.30 kg Weyermann - Pale Wheat2.3 kg Pale Wheat $ 6.16 / kg
$ 14.17 		36 2 54.8%
1.50 kg Weyermann - Pale Ale1.5 kg Pale Ale $ 4.75 / kg
$ 7.13 		39 2.3 35.7%
0.15 kg Weyermann - Acidulated0.15 kg Acidulated 27 3.4 3.6%
250 g Cane Sugar250 g Cane Sugar 46 0 6%
4.20 kg / $ 21.29
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14.50 g Saaz14.5 g Saaz Hops Pellet 2.7 Boil 10 min 3.17 52.7%
13 g Hallertau Mittelfruh13 g Hallertau Mittelfruh Hops Pellet 4.2 Boil 10 min 4.43 47.3%
27.50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
21 g Coriander Seed Spice Boil 10 min.
10 g Table Salt Flavor Secondary 10 min.
10 g Salt Water Agt Mash 1 hr.
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
20 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19.5 L Infusion 70 °C 65 °C 60 min
9.5 L Batch Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 15.8
Mash volume with grains 18.4
Grain absorption losses -4
Remaining sparge water volume (equipment estimates 14.7 L) 13
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 25.8 L) 24.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 20 L) 21.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21.1 L) 20
Total: 28.8  
Equipment Profile Used: System Default
 
Notes

Split the batch before boil into 2 to account for 15L + 5L after boil

Only 30 mins boil

Pitch 15L with Philly Sour
10L of this goes into keg
5L gets dry hopped

Boil the other 5L with no hops and then sour with L.plantarum for 48 hours, then boil for 20 mins, add hops to 7 ibus and pitch with Belle saison

Brew day 23/08/2020
Mash PH: 5.26 (should check the PH meter calibration)
Pre sparge SG: 1.052

OG: 1.049

28/08/2020
1.5L batch pitched with L.plantarum and Voss ended at PH of 3.63 and FG: 1.012 (OG for this one was 1.052 because of added sugar)
Tasted good, decently tart. Detected no flavor from voss, if there was orange, it got marked because of PH

01/09/2020
Philly Sour PH: 3.26.
SG: 1.014
Taste lemony with some pineapple flavours. Aroma masked by the yeast in suspension
This and belle saison still bubbling away





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  • Last Updated: 2020-09-01 06:29 UTC