And So It Gose - Beer Recipe - Brewer's Friend

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And So It Gose

166 calories 13.1 g 12 oz
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Beer Stats
Method: BIAB
Style: Gueuze
Boil Time: 30 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Post Boil Size: 4.5 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 55% (brew house)
Source: Bob Auger
Calories: 166 calories (Per 12oz)
Carbs: 13.1 g (Per 12oz)
Created: Saturday November 13th 2021
1.051
1.007
5.7%
8.8
5.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Belgian - Pilsner6 lb Pilsner 37 1.6 42.9%
6 lb Belgian - Wheat6 lb Wheat 38 1.8 42.9%
1 lb American - Caramel / Crystal 20L1 lb Caramel / Crystal 20L 35 20 7.1%
1 lb Corn Syrup1 lb Corn Syrup 37 0.5 7.1%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 30 min 8.84 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
20 g Coriander Seed Spice Boil 15 min.
38 g Lactic acid Water Agt Primary 0 min.
18 g Canning Salt Water Agt Primary 0 min.
 
Yeast
White Labs - Lactobacillus plantarum
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
70 - 100 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 100 B cells required
Fermentis - Safale-WB06
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
59 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 100 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Steeping 160 °F 154 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 7.08 g | 28.3 qt) 6.79 27.2  
Mash volume with grains (equipment estimates 8.12 g | 32.5 qt) 7.83 31.3  
Grain absorption losses -1.63 -6.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 5.29 g | 21.2 qt) 5 20  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 4.5 18  
Top off amount 1.5 6  
Volume into fermentor 6 24  
Total: 6.79 27.2
Equipment Profile Used: System Default
 
Notes

Heat wort to 180 F then cool to 100 F and add lacto, keep warm at 100 F until desired sourness (3 days), then boil, carboy, top up and ferment.

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  • Public: Yup, Shared
  • Last Updated: 2021-11-16 17:36 UTC