Fruited Gose - Beer Recipe - Brewer's Friend

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Fruited Gose

121 calories 10.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Gose
Boil Time: 75 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 72% (brew house)
Source: The Yeast Within
Hop Utilization: 94%
Calories: 121 calories (Per 330ml)
Carbs: 10.6 g (Per 330ml)
Created: Tuesday June 21st 2022
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OG: 1.041 FG: 1.005 ABV: 4.7% IBU: 12

1.040
1.007
4.4%
11.9
3.2
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.80 kg German - Bohemian Pilsner1.8 kg Bohemian Pilsner 38 1.9 45%
2 kg German - Wheat Malt2 kg Wheat Malt 37 2 50%
200 g German - Acidulated Malt200 g Acidulated Malt 27 3.4 5%
4 kg / CHF 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Hallertau Mittelfruh25 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 11.85 100%
25 g / CHF 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g Salt Water Agt Mash 0 min.
 
Yeast
Wyeast - Kölsch 2565
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
13 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 77 B cells required
White Labs - Lactobacillus Brevis
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
21 - 35 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 77 B cells required
CHF 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Bern, Bümpliz
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
15 L Strike 67 °C 65 °C 60 min
Mash Out Temperature 77 °C -- 15 min
17 L Sparge 77 °C 77 °C --
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 14.6
Mash volume with grains 17.2
Grain absorption losses -4
Remaining sparge water volume (equipment estimates 19.6 L) 17.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.3 L) 27
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 22
Going into fermentor 22
Total: 31.9  
Equipment Profile Used: System Default
 
Notes

First Day: Mash, 15min Boil, cool to 35°C, add Lacto

Ferment to pH 3.6 (not too low)

Second Day: 60 min Boil

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2022-06-21 15:12 UTC