Snout Juice Flows Again (Boysenberry Gose) - Beer Recipe - Brewer's Friend

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Snout Juice Flows Again (Boysenberry Gose)

176 calories 15.3 g 330 ml
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Beer Stats
Method: BIAB
Style: Specialty Fruit Beer
Boil Time: 45 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 21.45 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 63% (brew house)
Source: https://brewdogrecipes.com/recipes/b-sides-mango-gose
Calories: 176 calories (Per 330ml)
Carbs: 15.3 g (Per 330ml)
Created: Thursday January 14th 2021
1.058
1.010
6.3%
45.6
4.5
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Voyager Craft Malt - Atlas Latrobe5 kg Atlas Latrobe 37.6 2.03 80.6%
0.60 kg Flaked Wheat0.6 kg Flaked Wheat 34 2 9.7%
0.60 kg Gladfield - Wheat Malt0.6 kg Wheat Malt 38.8 2.13 9.7%
6.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g El Dorado LUPOMAX5 g El Dorado LUPOMAX Hops Pellet 19.5 Boil 45 min 11.2 11.1%
10 g Yakima Chief Hops - Mosaic LupuLN2 (Cryo)10 g Mosaic LupuLN2 (Cryo) Hops Lupulin Pellet 22 Boil 45 min 25.28 22.2%
10 g El Dorado LUPOMAX10 g El Dorado LUPOMAX Hops Pellet 19.5 Whirlpool at 80 °C 20 min 2.79 22.2%
20 g Yakima Chief Hops - Mosaic LupuLN2 (Cryo)20 g Mosaic LupuLN2 (Cryo) Hops Lupulin Pellet 22 Whirlpool at 80 °C 20 min 6.29 44.4%
45 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 tsp Potassium Metabisulfite Water Agt Mash 65 min.
3.80 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.20 g Gypsum Water Agt Mash 1 hr.
0.50 each Whirlfloc tablet Water Agt Boil 15 min.
6 g Fermaid AT Water Agt Boil 10 min.
1 kg Frozen blueberries Flavor Primary 2 days
1 kg Frozen raspberries Flavor Primary 2 days
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
2 Each
Cost:
Attenuation (custom):
82%
Flocculation:
High
Optimum Temp:
20 - 25 °C
Starter:
No
Fermentation Temp:
23 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 105 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.55 bar       Temp: 2 °C       CO2 Level: 3.75 Volumes
 
Target Water Profile
Snout Juice Mango Sour Ale
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Calcium chloride - 2g
Gypsum - 3g
Pink Himalayan Rock Salt (Non-iodised) - 10g (Late in boil)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L Infusion 70 °C 67 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 32.6 L) 34.1
Mash volume with grains (equipment estimates 36.7 L) 38.2
Grain absorption losses -6.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.5 L) 27
Boil off losses -4.3
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 21.2 L) 21.5
Hops absorption losses (whirlpool, hop stand) -0.2
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 21.3 L) 21
Total: 34.1  
Equipment Profile Used: System Default
 
Notes

Batch #3 - 23/9/24 (Eff.: %, Att.: %, ABV: %)

  • Mash vol.: 30 L, Pre-boil vol.: L, Batch vol.: L
    OG: 1058 (Refract.) 10 (Hyd.) 10 (Tilt) Boil Time: 45min
  • Philly sour (x2) dry pitched at 25 C.
    Switched from Sorachi Ace to El Dorado due to availability.
    Dropped mash vol to 30 L from 31.5 L to make room for berries in fermenter.
    13/10/24 - Added 1kg frozen blueberries and 1kg frozen raspberries that were mashed and boiled to extract maximum colour and flavour. Added straight to fermenter and chilled to 5 C.
    19/10/24 - Kegged and carbed through coarse bouncer filter.

    Batch #2 - 26/12/21 (Eff.: 67%, Att.: 82%, ABV: 6.2%)
  • Mash vol.: 31.5 L, Pre-boil vol.: 28.5 L, Batch vol.: 22.5 L
    OG: 1057 (Refract.) 10 (Hyd.) 10 (Tilt) Boil Time: 45min
  • Philly sour (x2) dry pitched at 25 C.
    Switched to Mosaic from Amarillo to go with the frozen boysenberries.
    Himalayan salt up to 10g from 8g.
    Ferm temp set to 23 C as this is recommended for proper acid production and atten. Left for a few weeks while away.
    13/1/22 - SG: 1011, cold crashed
    14/1/22 - Added 1kg frozen boysenberries
    16/1/22 - Kegged and carbed, nice pink colour.
    19/1/22 - Looks amazing, tastes only mildly of boysenberry and not overly sour, this is very refreshing and not overly sweet. People seem to really like it and should make it again.


    Batch #1 (Eff.: 75%, Att.: 88 %, ABV: 7 %) - 7/2/21
    Notes: Max Sodium of 250 ppm, Yellow Balanced Bru'n Water Profile for mash then extra (NON-IODISED) Sea Salt added late in boil and tasted after ferm before final additions if needed. 14g recommended by one recipe but I'm adding 8g late in boil then
  • Mash vol.: 32 L, Pre-boil vol.: 27.5 L, Batch vol.: 22 L
  • OG: 1065 (Refract.), 10 (Tilt)
  • Accidentally mashed about 3 C higher (73 C strike temp) than I wanted to, should be about (70 C strike temp) 66 C next time.
  • x2 pack of rehydrated yeast pitched at 28 C.
    9/2/21 - SG: 1051
    11/2/21 - SG: 1046
    12/2/21 - SG: 1040
    13/2/21 - SG: 1025
    14/2/21 - SG: 1017
    15/2/21 - SG: 1016
    16/2/21 - SG: 1015
    18/2/21 - SG: 1014
    19/2/21 - SG: 1013
    20/2/21 - SG: 1013
    21/2/21 - SG: 1012, cold crashed to 5 C, mango added
    27/2/21 - Cold crashed to 1 C.
    1/3/21 - Kegged and carbed.
    9/4/21 - Crystal clear, heaps of lemon, not as salty as expected, not great head retention. This is a very refreshing beer that I'll do again in summer for sure.
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  • Last Updated: 2024-10-19 05:32 UTC