Gose-Dera - Beer Recipe - Brewer's Friend

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Gose-Dera

158 calories 16.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Gose
Boil Time: 70 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 10 gallons
Post Boil Size: 6.61 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 80% (brew house)
Hop Utilization: 98%
Calories: 158 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Monday November 9th 2020
1.048
1.012
4.8%
6.2
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb German - Wheat Malt5 lb Wheat Malt 37 2 55.6%
2 lb German - Pilsner2 lb Pilsner 38 1.6 22.2%
2 lb Bestmalz - BEST Acidulated2 lb BEST Acidulated 35.9 2.81 22.2%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 g Huell Melon8 g Huell Melon Hops Pellet 7.2 Boil 30 min 6.22 100%
8 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
25 g Sea salt Flavor Boil 10 min.
20 g Coriander Seed Spice Boil 10 min.
35 g lime peel Flavor Boil 10 min.
7 g white pepper Spice Boil 10 min.
100 g Hibiscus Flavor Boil 10 min.
10 ml Lactic acid Water Agt Other 0 min.
1 each Whirlfloc Water Agt Boil 15 min.
1 tsp Yeast Nutrient Water Agt Boil 15 min.
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 27.65 psi       Temp: 68 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 3 qt/lb 6.75 27  
Mash volume with grains 7.47 29.9  
Grain absorption losses -1.13 -4.5  
Remaining sparge water volume (equipment estimates 1.89 g | 7.5 qt) 4.63 18.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.26 g | 29 qt) 10 40  
Boil off losses -1.75 -7  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.61 26.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.61 g | 26.4 qt) 5.5 22  
Total: 11.38 45.5
Equipment Profile Used: System Default
 
Notes

1.- Strike water to 122F (50C) and add the grain bill. Mash for 20 minutes.
2.- Step up to 148F (64.4C) the mash temp for 60 minutes.
3.- Heat to a boil (for 15 minutes total).
4.- Cool wort to 95F (35C) and adjust ph down to 4.5 (Lactid acid).
5.- Add a lacto source
6.- Cover the the top of the kettle with plastic film to prevent any contaminants from entering while the wort is souring Allow to sit 24-48 hours at 95F (35C).
7.- Heat to a boil and brew as normal .

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  • Last Updated: 2020-11-10 06:28 UTC