Anything Gose - Beer Recipe - Brewer's Friend

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Anything Gose

167 calories 16.1 g 12 oz
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Beer Stats
Method: Extract
Style: Weissbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.094 (recipe based estimate)
Post Boil Gravity: 1.188 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 167 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Sunday June 27th 2021
1.051
1.011
5.3%
8.5
14.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb German - Wheat Malt5 lb Wheat Malt 37 2 43.5%
5 lb German - Pilsner5 lb Pilsner 38 1.6 43.5%
8 oz Belgian Candi Sugar - Dark (275L)8 oz Belgian Candi Sugar - Dark (275L) 38 275 4.3%
1 lb Rice Hulls1 lb Rice Hulls 0 0 8.7%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Leaf/Whole 3.75 Boil 20 min 4.81 50%
1 oz Saaz1 oz Saaz Hops Leaf/Whole 3.5 Boil 15 min 3.68 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Coriander Water Agt Mash 0 min.
1 oz Sea salt Spice Mash 0 min.
1 oz Lime Zest Flavor Mash 0 min.
 
Yeast
Wyeast - Belgian Lambic Blend 3278
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
63 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 92 B cells required
Wyeast - Bavarian Wheat 3056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
64 - 74 °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: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Saint Louis water profile
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Strike 162 °F 150 °F 60 min
3 gal Sparge 212 °F 170 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 4.41 g | 17.6 qt) 4.33 17.3  
Mash volume with grains (equipment estimates 4.41 g | 17.6 qt) 5.21 20.9  
Grain absorption losses (steeping) -1.38 -5.5  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume (equipment estimates 3.08 g | 12.3 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 1.5 6  
Top off amount 4 16  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 8.33 33.3
Equipment Profile Used: System Default
 
Notes
  • Add acidulated malt 30 minutes into mash
  • At 10 minutes remaining in boil, add both the ground coriander seed and the salt
  • Add juice from 5 limes to secondary

    Sourced from: https://byo.com/article/gose/

    Pitching the 3056 first, then adding the 3278 later to finish out since it has all the souring bacteria.

    Made a yeast starter with 1 can Proper and 1 pack of 3056.
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  • Public: Yup, Shared
  • Last Updated: 2021-07-03 07:34 UTC