Goselada - Beer Recipe - Brewer's Friend

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Goselada Auto Scaled Down

124 calories 12.6 g 12 oz
Brewsters
Beer Stats
Method: BIAB
Style: Gose
Boil Time: 15 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.6 gallons
Post Boil Size: 5.6 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 124 calories (Per 12oz)
Carbs: 12.6 g (Per 12oz)
Created: Saturday May 29th 2021
1.038
1.009
3.9%
12.6
3.3
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.78 lb Rahr - Red Wheat2.78 lb Red Wheat 39.1 3.2 40%
3.92 lb Weyermann - Pilsner3.92 lb Pilsner 36 1.5 52%
10.04 oz Grain Millers - Flaked Oats10.04 oz Flaked Oats 34.6 1.5 8%
7.33 lbs / $ 0.00
 
Hops Summary
Amount Variety Cost IBU Bill %
0.45 oz BSG - Magnum (Pellet) 0.44999999897066 oz Magnum (Pellet) Hops 12.61 100%
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
2.50 g Gypsum Water Agt Mash 0 min.
 
Yeast
Imperial Yeast - G03 Dieter
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
60 - 69 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 63 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.35 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
7.37 gal Strike 148 °F 148 °F 75 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 14.75 gal (59.01 qt). Suggest reducing initial strike volume to 11.41 gal (45.66 qt) and adding 2.75 gal (11.01 qt) sparge/top-off. 14.17 56.7  
Strike water volume (equipment estimates 12.56 g | 50.2 qt) 14.17 56.7  
Mash volume with grains (equipment estimates 13.14 g | 52.6 qt) 14.75 59  
Grain absorption losses -0.92 -3.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 11.39 g | 45.6 qt) 13 52  
Boil off losses -0.38 -1.5  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 11 g | 44 qt) 11.8 47.2  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 11.8 g | 47.2 qt) 11 44  
Total: 14.17 56.7
Equipment Profile Used: System Default
 
Notes

After Mash has been completed:

Drop pH to 4.4
Boil for 15 minutes (just in case)
Cool down to ~90F-100F (and keep temperature)
Add 64 oz Goodbelly Probiotics
Take pH reading until ~3.3 is reached (~2 days)
Boil for 15 minutes/follow hop schedule
Add 36 grams of Salt and 28 grams of cracked Coriander @10mins
Cool down to 65-70F and pitch yeast

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  • Last Updated: 2021-05-30 21:10 UTC