Holy Gose 2021 batch 2 - Beer Recipe - Brewer's Friend

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Holy Gose 2021 batch 2

151 calories 14.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Gose
Boil Time: 45 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Post Boil Size: 10.9 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 75% (brew house)
Source: TKC/Mashup
Calories: 151 calories (Per 12oz)
Carbs: 14.6 g (Per 12oz)
Created: Sunday May 16th 2021
1.046
1.010
4.6%
9.9
3.4
6.0
17.15
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb US - Pilsner7.5 lb Pilsner $ 1.22 / lb
$ 9.17 		37.7 2 41.7%
10.50 lb Avangard - German - Wheat Malt10.5 lb German - Wheat Malt 37 2 58.3%
18 lbs / $ 9.17
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz BSG - East Kent Goldings1 oz East Kent Goldings Hops Pellet 5.3 First Wort 0 min 9.94 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 oz Coriander Seed (Crushed) Flavor Boil 10 min.
1 oz Dead Sea Salt Flavor Boil 10 min.
4 tsp Lactic acid Water Agt Primary 0 min.
2 oz Lime Peel Flavor Boil 5 min.
192 oz POM Pomegranate Juice Flavor Secondary 7 days
 
Yeast
Lallemand - Voss Kveik
Amount:
2 Each
Cost:
$ 3.99 / each
$ 7.98
Attenuation (avg):
%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 238 B cells required
$ 7.98 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 14.69 psi       Temp: 35 °F       CO2 Level: 3 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 2 2 6 8 16
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Acid Rest Temperature -- 122 °F 60 min
2 gal Mash Temperature -- 148 °F 69 min
2 gal Mash Infusion -- 168 °F 10 min
7.5 gal Batch Sparge -- 168 °F --
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.06 gal (48.25 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.06 gal (0.25 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 5.63 22.5  
Mash volume with grains (equipment estimates 6.97 g | 27.9 qt) 7.07 28.3  
Grain absorption losses -2.25 -9  
Remaining sparge water volume (equipment estimates 8.94 g | 35.8 qt) 8.88 35.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.06 g | 48.3 qt) 12 48  
Boil off losses -1.13 -4.5  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 10.9 43.6  
Top off amount 0.1 0.4  
Going into fermentor 11 44  
Total: 14.5 58
Equipment Profile Used: System Default
 
Notes

After Sparge….raise temp and boil wort for 10 min...turn off burner chill to 95F and add enough Lactic Acid to reach a ph of 4.5 (I have 4 tsp listed)...Add 16 oz of Pomegranate Blackberry Goodbelly drink, purge with C02, cover with cellophane and wrap in a blanket...maintain at 95F for 24 hrs.....then test for PH...target is 3.3 - 3.5, boil recommended time, add hops and flavorings per schedule and then chill to 64F.

Ferment for 5 days, 2 days at 64F then 3 days at 65F. Add 192 oz of POM juice....(four of the 64 oz containers) and let ferment for an additional 7 days....at 66F. Transfer to Keg and chill to serving temp and carbonate to 3-3.5 vols. Enjoy!!

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  • Last Updated: 2022-05-01 22:07 UTC