3 Gal Salzig Gose - Beer Recipe - Brewer's Friend

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3 Gal Salzig Gose

152 calories 11.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Gose
Boil Time: 60 min
Batch Size: 3.25 gallons (fermentor volume)
Pre Boil Size: 4.08 gallons
Post Boil Size: 3.31 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Stephen Stanley
Hop Utilization: 82%
Calories: 152 calories (Per 12oz)
Carbs: 11.7 g (Per 12oz)
Created: Tuesday August 15th 2023
1.047
1.006
5.4%
8.3
3.2
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.63 lb German - Pilsner3.625 lb Pilsner 38 1.6 61.7%
1.63 lb German - Spelt Malt1.625 lb Spelt Malt 37 2 27.7%
10 oz Bestmalz - BEST Chit Malt10 oz BEST Chit Malt 23 1.4 10.6%
5.87 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
11 g Hallertau Hersbrucker11 g Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 8.28 100%
11 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Indian Coriander Water Agt Boil 0 min.
8 g Non-Iodized Salt Water Agt Mash 0 min.
0.52 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3.12 g Epsom Salt Water Agt Mash 1 hr.
3.90 g Gypsum Water Agt Mash 1 hr.
4.34 ml Lactic acid Water Agt Mash 1 hr.
0.65 each Whirlfloc Water Agt Boil 10 min.
1.30 g Yeast Nutrient Other Boil 10 min.
7.80 g Table Salt Flavor Boil 0 min.
3.12 g Chalk Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
7.80 Grams
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 50 B cells required
Lallemand - Sourvisiae
Amount:
2.60 Grams
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 50 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 Volumes
 
Target Water Profile
Berlin, Germany
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
120 13 35 57 150 159
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.6 gal Strike 160 °F 148 °F 60 min
3.4 gal Fly Sparge 170 °F 170 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 74 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 2.2 8.8  
Mash volume with grains 2.67 10.7  
Grain absorption losses -0.73 -2.9  
Remaining sparge water volume (equipment estimates 3.55 g | 14.2 qt) 2.86 11.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.76 g | 19.1 qt) 4.08 16.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0.1  
Post boil Volume (equipment estimates 3.25 g | 13 qt) 3.31 13.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 3.31 g | 13.2 qt) 3.25 13  
Total: 5.06 20.3
Equipment Profile Used: System Default
 
Notes

Mash at 148°F, adding all salts, including table salt, adjust mash pH to 5.2. Sparge and lauter. Boil 60 mins.
Add crushed coriander.
Chill to pitch temperature.
Pitch blended yeast at/below 68° F

Variations: Celery Salt Gose - replace table salt with celery salt
Guava Gose: Add guava puree.
Cucumber Gose: Refer to 1 gal process, add sliced cucumber to fermenter or use fresh cucumber juice.

Recipe modified following 10/9/24 brew session: 1 g Sourvisiae, 3 g K-97, coriander and salt amounts modified.

1/17/2025: Scaled to 3 gal

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  • Last Updated: 2025-01-17 21:52 UTC