5 Queens a Gose - Beer Recipe - Brewer's Friend

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5 Queens a Gose

140 calories 12.4 g 330 ml
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Beer Stats
Method: Extract
Style: Gose
Boil Time: 15 min
Batch Size: 400 liters (ending kettle volume)
Pre Boil Size: 409.5 liters
Pre Boil Gravity: 11.2 °P (recipe based estimate)
Efficiency: 80% (steeping grains only)
Calories: 140 calories (Per 330ml)
Carbs: 12.4 g (Per 330ml)
Created: Tuesday May 18th 2021
11.5 °P
2.1 °P
5.0%
7.6
3.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
36.84 kg American - Pilsner36.84 kg Pilsner 37 1.8 46.7%
36.84 kg American - Wheat36.84 kg Wheat 38 1.8 46.7%
5.27 kg Rice Hulls5.27 kg Rice Hulls 0 0 6.7%
78.95 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
210.52 g Citra210.52 g Citra Hops Pellet 11 Boil 15 min 7.62 100%
210.52 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
25 g Whirlfloc Fining Boil 15 min.
320 g Coriander Seed Spice Boil 45 min.
525 g Sea salt Spice Boil 45 min.
100 g Lime Zest Herb Secondary 5 days
100 g Lemon Zest Spice Secondary 5 days
147.37 g Orange Zest Spice Secondary 0 min.
147.37 g Pomelo Zest Water Agt Secondary 0 min.
147.37 g Grapefruit Zest Water Agt Secondary 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
21.05 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 1605 B cells required
- Lacto Plantarum
Amount:
21.05 Each
Cost:
Attenuation (custom):
65%
Flocculation:
Low
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 1605 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
This i
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
631.6 L Infusion -- 67 °C 60 min
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 402.48 L. Suggest reducing initial water volume to 45.4 L and adding 357.08 L sparge/top-off.  
Water added to kettle 488.5
Grain absorption losses (steep / mash) -79
Pre boil volume (equipment estimates 402.5 L) 409.5
Boil off losses -1.4
Hops absorption losses (first wort, boil, aroma) -1.1
Post boil volume (equipment estimates 407 L) 400
Estimated amount in fermentor 400
Total: 488.5  
Equipment Profile Used: System Default
 
Notes

This sit is really just for figuring out rough drafts.

//NEED TO UPDATE WITH NOTES, Needs

Kettle sour with Lacto P

possibly reduce PH down to 4 with citric acid before adding bacteria,

Remove O2 from top of kettle by a slow 10 PSI injection of CO2

Seal Kettle,

PH Requirement Range 3.2-3.7 after kettle sour


Rack to a secondary vessel after FG reached to allow settling.

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  • Last Updated: 2023-01-11 17:53 UTC