Philly Chilli Rhubarb Gose - Beer Recipe - Brewer's Friend

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Philly Chilli Rhubarb Gose

191 calories 15.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 14 liters (fermentor volume)
Pre Boil Size: 17 liters
Post Boil Size: 15 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 191 calories (Per 330ml)
Carbs: 15.3 g (Per 330ml)
Created: Saturday September 26th 2020
1.063
1.009
7.2%
22.2
4.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg German - Wheat Malt1 kg Wheat Malt 37 2 25%
0.30 kg German - Carapils0.3 kg Carapils 35 1.3 7.5%
0.50 kg German - Acidulated Malt0.5 kg Acidulated Malt 27 3.4 12.5%
1 kg Thomas Fawcett - Maris Otter Low Colour Malt1 kg Maris Otter Low Colour Malt 36.8 1.8 25%
0.20 kg Rice Hulls0.2 kg Rice Hulls 0 0 5%
0.50 kg Grain Millers - Flaked Oats0.5 kg Flaked Oats 34.6 1.5 12.5%
0.50 kg Torrified Wheat0.5 kg Torrified Wheat 36 2 12.5%
4 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Bramling Cross10 g Bramling Cross Hops Pellet 6.5 Boil 45 min 10.25 10%
20 g Bramling Cross20 g Bramling Cross Hops Pellet 6.5 Boil 10 min 8.09 20%
30 g Bramling Cross30 g Bramling Cross Hops Pellet 6.5 Whirlpool at 80 °C 0 min 3.9 30%
40 g Bramling Cross40 g Bramling Cross Hops Pellet 6.5 Dry Hop 5 days 40%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Habanero Chilli Flavor Boil 15 min.
20 g Sea salt Spice Boil 10 min.
15 g Coriander seeds Spice Boil 10 min.
1.90 kg Rhubarb Flavor Boil 15 min.
1 each Protafloc Fining Boil 15 min.
15 g Yeast Nutrient Water Agt Boil 15 min.
3 each Birds eye chilli Flavor Boil 15 min.
2 kg Rhubarb Flavor Secondary 5 days
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
20 - 25 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 76 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 7 22 54 15 54
85J05XX
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 L Step 1 Protein Rest Strike 58 °C 50 °C 20 min
8 L Step 2 Saccharification Infusion 90 °C 67 °C 60 min
6 L Sparge Sparge 90 °C 77 °C 10 min
Starting Mash Thickness: 1.5 L/kg
Starting Grain Temp: 22 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 6
Mash volume with grains 8.6
Grain absorption losses -4
Remaining sparge water volume (equipment estimates 18.9 L) 15.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 20 L) 17
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 14.2 L) 15
Hops absorption losses (whirlpool, hop stand) -0.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 14.9 L) 14
Total: 21.9  
Equipment Profile Used: System Default
 
Notes

Kept chilli’s after boil and put in fermenter
Pitched @ 27 degrees
Full Pack of Lallemand Philly Sour Yeast
14 Litres in the ferm bucket

1060 Pre Boil Gravity
OG 1062

Ferment for 14 days at 23 degrees
Dry Hop and Rhubarb addition (cooked with salt) at 5 days

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  • Last Updated: 2020-09-27 15:58 UTC