Apricot Gose - Beer Recipe - Brewer's Friend

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Apricot Gose

180 calories 16 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 180 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Friday February 17th 2023
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1.055
1.010
5.9%
12.8
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Weyermann - Pilsner5 lb Pilsner 36 1.5 44.4%
4.50 lb Briess - Wheat Malt, White4.5 lb Wheat Malt, White 39.1 2.5 40%
1 lb German - CaraFoam1 lb CaraFoam 37 1.8 8.9%
6 oz German - Acidulated Malt6 oz Acidulated Malt 27 3.4 3.3%
6 oz Rice Hulls6 oz Rice Hulls 0 0 3.3%
11.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Saaz2 oz Saaz Hops Pellet 3.5 Boil at 212 °F 15 min 12.76 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.80 oz Crushed Coriander Spice Boil 10 min.
0.80 oz Pink Himalayan sea salt Spice Boil 10 min.
0.50 tsp Yeast Nutrient Other Boil 10 min.
1 each Whirlfloc Water Agt Boil 10 min.
1 tsp Gypsum Water Agt Mash 0 min.
0.50 tsp Calcium Chloride Water Agt Mash 0 min.
3 lb Apricot puree Flavor Secondary 4 days
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 99 B cells required
White Labs - Lactobacillus Brevis
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 99 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 13.89 psi       Temp: 39 °F       CO2 Level: 2.7 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
3.67 gal Strike 167 °F 150 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 60 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.52 14.1  
Mash volume with grains 4.42 17.7  
Grain absorption losses -1.41 -5.6  
Remaining sparge water volume (equipment estimates 5.22 g | 20.9 qt) 5.14 20.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.66 34.6
Equipment Profile Used: System Default
 
Notes
  1. Sour wort for 36-48 hours to get to a PH of 3.2 - 3.3

  2. Once fermentation has ended, transfer to secondary on top of fruit puree for 3-4 days, then transfer to keg & carbonate
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  • Last Updated: 2023-02-17 23:44 UTC