Gose peach - Beer Recipe - Brewer's Friend

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Gose peach

279 calories 22.7 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 18 gallons (fermentor volume)
Pre Boil Size: 20 gallons
Post Boil Size: 18.5 gallons
Pre Boil Gravity: 1.064 (recipe based estimate)
Post Boil Gravity: 1.085 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Rono
Calories: 279 calories (Per 12oz)
Carbs: 22.7 g (Per 12oz)
Created: Sunday February 6th 2022
1.085
1.013
9.5%
8.9
4.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
24 lb German - Pale Wheat24 lb Pale Wheat 39 1.5 44%
19 lb Canada Malting - CMC 6-ROW MALT19 lb CMC 6-ROW MALT 37 2.2 34.9%
6.50 lb Cane Sugar6.5 lb Cane Sugar - (late boil kettle addition) 46 0 11.9%
5 lb German - Acidulated Malt5 lb Acidulated Malt 27 3.4 9.2%
54.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Saaz3 oz Saaz Hops Leaf/Whole 3.5 Boil 60 min 8.9 100%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 oz Sea salt Flavor Mash 10 min.
1 oz Coriander Seed Spice Mash 10 min.
 
Yeast
Escarpment Labs - Cali Ale
Amount:
2 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Medium
Optimum Temp:
65 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 488 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Ph of 4 after initial boil
See below
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 gal 150 °F 152 °F 40 min
162 °F 162 °F 40 min
170 °F 170 °F 20 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 19.61 gal (78.45 qt). Suggest reducing initial water volume to 11.52 gal (46.08 qt) and adding 7.61 gal (30.45 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 21.84 gal (87.36 qt). Suggest reducing strike water volume to 8.16 gal (32.64 qt) and adding 9.84 gal (39.36 qt) sparge/top-off. 18 72  
Strike water volume at mash thickness of 1.5 qt/lb 18 72  
Mash volume with grains 21.84 87.4  
Grain absorption losses -6 -24  
Remaining sparge water volume (equipment estimates 7.38 g | 29.5 qt) 8.25 33  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 19.13 g | 76.5 qt) 20 80  
Volume increase from sugar/extract (late additions) 0.48 1.9  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 18 g | 72 qt) 18.5 74  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 18.5 g | 74 qt) 18 72  
Total: 26.25 105
Equipment Profile Used: System Default
 
Notes

Cooled wart to 120 add lactobacillus escarpment labs times two for three days at 120 degrees
sealed and filled kettle with CO2

You can add fruit in secondary to taste

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  • Last Updated: 2022-02-06 21:03 UTC