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Gose

143 calories 12.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Gose
Boil Time: 45 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.9 gallons
Post Boil Size: 5.75 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 65% (brew house)
Hop Utilization: 97%
Calories: 143 calories (Per 12oz)
Carbs: 12.7 g (Per 12oz)
Created: Saturday July 1st 2023
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Briess - Brewers Malt 2-Row5 lb Brewers Malt 2-Row $ 1.14 / lb
$ 5.70 		37 1.8 50%
5 lb Avangard - Pilsner5 lb Pilsner $ 1.10 / lb
$ 5.49 		37.3 1.7 50%
10 lbs / $ 11.19
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Yakima Valley Hops - Hüll Melon0.75 oz Hüll Melon Hops $ 0.94 / oz
$ 0.70 		Pellet 8.4 Boil 12 min 9.99 100%
0.75 oz / $ 0.70
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Ascorbic Acid $ 2.99 / oz
$ 0.42 		Water Agt Mash 0 min.
1.50 tsp Irish Moss Fining Boil 15 min.
1 oz Coriander Seed Spice Boil 5 min.
0.50 oz Sea salt Spice Boil 5 min.
12 ml Lactic acid $ 0.81 / oz
$ 0.33 		Water Agt Mash 0 min.
$ 0.75
 
Yeast
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
$ 9.99 / each
$ 9.99
Attenuation (custom):
80%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 80 B cells required
$ 9.99 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 35.48 psi       Temp: 68 °F       CO2 Level: 3 Volumes
 
Target Water Profile
Garage hydrant w/ RV filter
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 160 °F 148 °F 45 min
4.9 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.4 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 3.5 14  
Mash volume with grains 4.3 17.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 4.65 g | 18.6 qt) 4.9 19.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.65 g | 26.6 qt) 6.9 27.6  
Boil off losses -1.13 -4.5  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.75 23  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.75 g | 23 qt) 5.5 22  
Total: 8.4 33.6
Equipment Profile Used: System Default
 
Notes

Boil wort ~5 min. w/ chiller to sterilize
Cool to 90 deg.
Check pH and adjust w/ lactic acid to 4.0-4.3 (~0.1 pH per 1mL)
Pitch 5 GoodBelly capsules (50 billion cells)
Plastic wrap over kettle w/ lid on.
Purge w/ CO2
Temp control at 90 deg. w/ carboy heater inside chest freezer

Check pH until 3.0-3.7 (target 3.5-3.6 for a nicely approachable summer beer)

1L yeast starter (1L to 100g LDME)

Lightly crush coriander seeds in mortar and pestle

Add 6+ lbs fruit to fermentor after fermentation is nearly finished.

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  • Last Updated: 2023-07-06 01:10 UTC