Hibiscus Gose 3.0 - Beer Recipe - Brewer's Friend

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Hibiscus Gose 3.0

168 calories 16.9 g 12 oz
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Beer Stats
Method: BIAB
Style: Gose
Boil Time: 20 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.59 gallons
Post Boil Size: 6.01 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Nick Guzek (Lazy Cat Brewing Co.)
Calories: 168 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Thursday March 11th 2021
1.051
1.012
5.2%
4.1
4.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb American - White Wheat6 lb White Wheat 40 2.8 60%
4 lb American - Pilsner4 lb Pilsner 37 1.8 40%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz BSG - Magnum0.25 oz Magnum Hops Pellet 12.8 Boil 10 min 4.12 100%
0.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 oz Hibiscus Leaf Herb Boil 0 min.
1 oz Coriander Spice Boil 10 min.
0.75 oz Table Salt Spice Boil 10 min.
3.25 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.75 g Epsom Salt Water Agt Mash 1 hr.
0.66 g Gypsum Water Agt Mash 1 hr.
4.06 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 92 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Preboil 6.6 Infusion 155 °F 149 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 7.51 g | 30 qt) 8.09 32.4  
Mash volume with grains (equipment estimates 8.31 g | 33.2 qt) 8.89 35.6  
Grain absorption losses -1.25 -5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.01 g | 24 qt) 6.59 26.4  
Boil off losses -0.5 -2  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.01 24  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 6.01 g | 24 qt) 5.5 22  
Total: 8.09 32.4
Equipment Profile Used: System Default
 
Notes

Mash, then boil for 10 min, lower pH to 4.5, then soured with Goodbelly for 24 hours as close to 90F as possible. 10 min real boil, hibiscus in bag at flameout for duration of chilling/letting trub cone form

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  • Last Updated: 2021-03-11 16:25 UTC