Tropical Gose - Beer Recipe - Brewer's Friend

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Tropical Gose

155 calories 11.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Gose
Boil Time: 60 min
Batch Size: 2.75 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Post Boil Size: 2.75 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 155 calories (Per 12oz)
Carbs: 11.8 g (Per 12oz)
Created: Monday May 10th 2021
1.048
1.006
5.5%
28.3
3.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb American - Wheat3 lb Wheat 38 1.8 60%
2 lb US - Pale 2-Row2 lb Pale 2-Row 37 1.8 40%
5 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Artisan - Cascade1 oz Cascade Hops Pellet 5.8 Boil 20 min 28.31 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 tsp Lactic acid Water Agt Other --
3.50 g Sea salt Spice Boil 10 min.
0.75 oz Lime Peel Flavor Boil 10 min.
5 each Lactobascillus shot (Wholefoods) Other Other --
2 each Mango Flavor Primary --
6 each Prickly Pear Flavor Primary --
 
Yeast
White Labs - Saccharomyces "Bruxellensis" Trois WLP644
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
70 - 85 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 43 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 3.5 oz       Temp: 68 °F       CO2 Level: 3 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Protein Rest 122 °F 122 °F 20 min
4 gal Mash 148 °F 148 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 2.19 8.8  
Mash volume with grains 2.59 10.4  
Grain absorption losses -0.63 -2.5  
Remaining sparge water volume (equipment estimates 2.98 g | 11.9 qt) 2.69 10.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.29 g | 17.2 qt) 4 16  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 2.75 11  
Going into fermentor 2.75 11  
Total: 4.88 19.5
Equipment Profile Used: System Default
 
Notes
  • Protein Rest @ 122
  • Mash @ 148 for 60min
  • Boil for 15min
  • Chill to 95deg
  • Add Lactic Acid until pH reaches 4.5
  • Pitch 5 Lacto shots from WholeFoods (100bill cells)
  • Close Kettle and cover all external ports and seal lid with foil or tape.
  • Check pH until desired sourness (3.2-3.6), this one took 48hours to reach 3.4
  • Boil for 60min
  • Hop add'n at 20min
  • Lime and Salt add'n at 10min
  • Chill, add to fermenter, pitch WLP644
  • Fermend for 5 days
  • Add Fruit Puree (1lb of fruit per gal of wort)
  • Ferment 3 more days before bottling
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2021-05-14 16:53 UTC