There's Two "O's" in Gose, Boys. - Beer Recipe - Brewer's Friend

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There's Two "O's" in Gose, Boys.

158 calories 16.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Gose
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.031 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Source: ndog
Calories: 158 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Friday October 22nd 2021
1.048
1.012
4.7%
5.2
3.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Weyermann - Barke Pilsner Malt5 lb Barke Pilsner Malt 37.03 1.75 50%
5 lb German - Floor-Malted Bohemian Wheat5 lb Floor-Malted Bohemian Wheat 38 2 50%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Yakima Valley Hops - Perle0.4 oz Perle Hops Leaf/Whole 4.5 Boil 30 min 5.16 100%
0.40 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Baking Soda Water Agt Mash 1 hr.
1.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.25 g Epsom Salt Water Agt Mash 1 hr.
10 g Lactic acid Water Agt Mash 1 hr.
1 oz Coriander Seed Spice Boil 5 min.
1 each Grapefruit Zest Flavor Boil 5 min.
0.50 oz Sea salt Water Agt Boil 5 min.
16 oz prickly pear syrup Water Agt Secondary 3 days
0.50 oz Salt Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - G02 Kaiser
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Low
Optimum Temp:
55 - 65 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
di water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
12 3 9 21 13 23
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.75 gal Strike 163 °F 152 °F 60 min
5.51 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.75 15  
Mash volume with grains 4.55 18.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 5.52 g | 22.1 qt) 6.25 25  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.77 g | 31.1 qt) 8.5 34  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 10 40
Equipment Profile Used: System Default
 
Notes

kettled sour. acidify to whatever ph you want. I used 4 good belly shots left for a day.

i added 1/4 of the syrup towards the end of primary. Then left cold for another week, crashed kegged and back sweetened with the rest. I pulled a sample and added syrup to it until it was where i wanted it then did math to get the amount to use for the whole keg. P.S. (used potassium sorbate and metabisulfate)

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  • Public: Yup, Shared
  • Last Updated: 2021-11-13 23:53 UTC