Pickle Gose - Beer Recipe - Brewer's Friend

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Pickle Gose

150 calories 13.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 150 calories (Per 12oz)
Carbs: 13.1 g (Per 12oz)
Created: Thursday September 29th 2022
1.046
1.008
5.0%
4.9
3.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb Rahr - Standard 2-Row4.5 lb Standard 2-Row 36.8 1.8 50%
4.50 lb Rahr - Premium Pilsner4.5 lb Premium Pilsner 36.8 1.75 50%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Willamette0.25 oz Willamette Hops Pellet 4.5 Boil 90 min 4.91 100%
0.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.50 g Calcium Chloride Water Agt Boil 90 min.
0.50 oz Sea salt Spice Boil 5 min.
1 oz Crushed Coriander Spice Boil 5 min.
1 oz Dill Weed Herb Boil 5 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 76 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 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
3.5 gal Strike 164 °F 152 °F 60 min
3 gal Fly Sparge 170 °F 170 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 3.94 15.8  
Mash volume with grains 4.66 18.6  
Grain absorption losses -1.13 -4.5  
Remaining sparge water volume (equipment estimates 4.7 g | 18.8 qt) 2.94 11.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.26 g | 29 qt) 5.5 22  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 6.88 27.5
Equipment Profile Used: System Default
 
Notes

Make Lacto Starter using grains. Pitch and hold at 114 degrees for 1 to 2 days.

Typically use 1/4 oz Hallertau or Perle hops for Gose. Had a bunch of Willamette on hand. Could also use Sorachi Ace as they have some dill notes.

Can use 3 oz fresh dill weed instead of 1 oz dried.

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  • Last Updated: 2022-11-17 17:02 UTC