Salty Coriander Gose - Philly Sour - Beer Recipe - Brewer's Friend

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Salty Coriander Gose - Philly Sour

198 calories 19 g 12 oz
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Beer Stats
Method: BIAB
Style: Gueuze
Boil Time: 90 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3.63 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 78% (brew house)
Source: BenMan HomeBrew
Calories: 198 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Thursday July 27th 2023
1.060
1.013
6.2%
10.3
3.5
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.90 lb American - Wheat2.9 lb Wheat 38 1.8 47.5%
2.50 lb German - Pilsner2.5 lb Pilsner 38 1.6 41%
0.20 lb Corn Sugar - Dextrose0.2 lb Corn Sugar - Dextrose 42 0.5 3.3%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 8.2%
6.10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.28 oz Northern Brewer0.28 oz Northern Brewer Hops Pellet 6.3 Boil 45 min 10.26 100%
0.28 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.46 oz Coriander Seed Spice Boil 10 min.
3.50 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
68 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 59 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17.4 qt Infusion -- 149 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 6.23 g | 24.9 qt) 4.6 18.4  
Mash volume with grains (equipment estimates 6.7 g | 26.8 qt) 5.07 20.3  
Grain absorption losses -0.74 -3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.02 0.1  
Pre boil volume (equipment estimates 5.26 g | 21 qt) 3.63 14.5  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 3 12  
Volume into fermentor 3 12  
Total: 4.6 18.4
Equipment Profile Used: System Default
 
Notes

pitch yeast at 68F
ferment at 68F or above (up to 86F)
Fermentation takes about 10 days

Philly sour best practice:
https://www.lallemandbrewing.com/wp-content/uploads/2021/10/LAL-bestpractices-Philly_Sour-ENG-A4.pdf

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  • Last Updated: 2023-07-29 11:48 UTC