Gose - 5-11-23 - Beer Recipe - Brewer's Friend

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Gose - 5-11-23

218 calories 23.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Gose
Boil Time: 60 min
Batch Size: 75 gallons (ending kettle volume)
Pre Boil Size: 75 gallons
Pre Boil Gravity: 16.0 °P (recipe based estimate)
Efficiency: 78% (ending kettle)
Hop Utilization: 97%
Calories: 218 calories (Per 12oz)
Carbs: 23.6 g (Per 12oz)
Created: Thursday May 11th 2023
16.0 °P
4.6 °P
6.2%
6.4
4.4
5.2
158.10
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
80 lb Bestmalz - BEST Wheat Malt80 lb BEST Wheat Malt $ 0.99 / lb
$ 79.20 		37.7 2.2 47.3%
75 lb Bestmalz - BEST Pilsen75 lb BEST Pilsen $ 0.92 / lb
$ 69.00 		37 1.9 44.4%
14 lb Bestmalz - BEST Acidulated14 lb BEST Acidulated 35.9 2.81 8.3%
169 lbs / $ 148.20
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
16 oz Hallertau Mittelfruh16 oz Hallertau Mittelfruh Hops $ 9.90 / lb
$ 9.90 		Pellet 3.75 Boil 15 min 6.37 100%
16 oz / $ 9.90
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
10 g Gypsum Water Agt Mash 1 hr.
100 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1.03 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 3409 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
77.4 gal Infusion -- 156 °F 75 min
44.3 gal Sparge -- 160 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 77.1 gal (308.4 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 65.1 gal (260.4 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 76.9 gal (307.58 qt) 63.38 253.5  
Strike water volume at mash thickness of 1.5 qt/lb 63.38 253.5  
Mash volume with grains 76.9 307.6  
Grain absorption losses -21.13 -84.5  
Remaining sparge water volume 33 132  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 77.1 g | 308.4 qt) 75 300  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.6 -2.4  
Post boil volume (equipment estimates 72.9 g | 291.6 qt) 75 300  
Estimated amount in fermentor 75 300  
Total: 96.38 385.5
Equipment Profile Used: System Default
 
Notes

Mill base malts on one notch below normal setting on small mill
Target Strike Temp - 172F
Mash Volume: 60 Gallons
Mash Time: 60 Minutes
Vorlauf 5 minutes
Kettle volume pre-boil = 75 gallons
General Steps:

  • Bring wort up to a boil for a few minutes - DO NOT add hops
  • Chill wort down to 95F - add lactic acid to kettle during whirlpool until pH of 4 - 4.2 is achieved
  • pitch lacto
  • Add heat wraps and temperature sensor to side, set temp to keep at about 90 to 95F
  • Check pH next day, looking for 3.3 - 3.6
  • Bring up to boil - add hops, boil for 15 minutes
    5 Tabs Whirlfloc
    5 minute whirlpool, 20 minute rest
    67F Knockout temp, 68F Fermenter set temp
    3g servo
    12ml ALDC
    1 TBSP Yeast Nutrient
    15 minutes oxygen at 0.5 L/min
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  • Last Updated: 2023-05-11 04:49 UTC