Blueberry Gose - Beer Recipe - Brewer's Friend

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Blueberry Gose

176 calories 15 g 12 oz
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Beer Stats
Method: All Grain
Style: Gose
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8.26 gallons
Post Boil Size: 6.01 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 176 calories (Per 12oz)
Carbs: 15 g (Per 12oz)
Created: Friday March 5th 2021
1.054
1.009
5.9%
8.6
4.3
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Bestmalz - BEST Pilsen6 lb BEST Pilsen 37 1.9 50%
6 lb American - White Wheat6 lb White Wheat 40 2.8 50%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Nugget5 g Nugget Hops Pellet 14 Boil at 207 °F 60 min 8.62 100%
5 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Campden Tablet Water Agt Mash 0 min.
4 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
2 g Gypsum Water Agt Mash 0 min.
10 g Table Salt Water Agt Mash 0 min.
3 lb frozen blueberries Flavor Secondary 7 days
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 13.9 psi       Temp: 40 °F       CO2 Level: 2.65 Volumes
 
Target Water Profile
Edmonton March 2018
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Strike 65 °F 120 °F 30 min
ramp up mash temp with anvil foundry 122 °F 150 °F 60 min
4 gal Sparge -- 170 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.5 18  
Mash volume with grains 5.46 21.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume 5.51 22  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 8.26 33  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 6.01 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor 6 24  
Total: 10.01 40
Equipment Profile Used: System Default
 
Notes

-After mashout perform a short 10 min boil.
-Chill to 113 Fahrenheit and pitch Escarpment Labs Lactobacillus blend.
-Cover wort and maintain temperature.
-Check pH or taste - typically, this blend hits the desired pH range (3.2-3.7 depending on beer style) within 18-36 hours.
-Boil to kill off the Lacto, chill, treat it like a normal beer from here on out.

-Thaw frozen blueberries and lightly crush them by hand inside the bag. pour them directly into fermentor for secondary. (7 days)

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  • Last Updated: 2021-04-18 23:30 UTC