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

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1 Gal Salzig Gose

149 calories 11.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Gose
Boil Time: 60 min
Batch Size: 1.25 gallons (fermentor volume)
Pre Boil Size: 2.01 gallons
Post Boil Size: 1.38 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Stephen Stanley
Hop Utilization: 82%
Calories: 149 calories (Per 12oz)
Carbs: 11.5 g (Per 12oz)
Created: Tuesday August 15th 2023
1.046
1.006
5.3%
8.8
3.2
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.38 lb German - Pilsner1.38 lb Pilsner 38 1.6 60.5%
0.65 lb German - Spelt Malt0.65 lb Spelt Malt 37 2 28.5%
0.25 lb Bestmalz - BEST Chit Malt0.25 lb BEST Chit Malt 23 1.4 11%
2.28 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.15 oz Hallertau Hersbrucker0.15 oz Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 8.82 100%
0.15 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Indian Coriander Water Agt Boil 0 min.
3 g Non-Iodized Salt Water Agt Mash 0 min.
0.20 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.20 g Epsom Salt Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
1.67 ml Lactic acid Water Agt Mash 1 hr.
0.25 each Whirlfloc Water Agt Boil 10 min.
0.50 g Yeast Nutrient Other Boil 10 min.
3 g Table Salt Flavor Boil 0 min.
1.20 g Chalk Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
2.40 Grams
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 19 B cells required
Lallemand - Sourvisiae
Amount:
1.60 Grams
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 19 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
1 gal Strike 160 °F 148 °F 60 min
1.3 gal Fly Sparge 170 °F 170 °F --
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 74 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 1 4  
Mash volume with grains 1.18 4.7  
Grain absorption losses -0.29 -1.1  
Remaining sparge water volume (equipment estimates 2.29 g | 9.2 qt) 1.55 6.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 2.76 g | 11 qt) 2.01 8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume (equipment estimates 1.25 g | 5 qt) 1.38 5.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 1.38 g | 5.5 qt) 1.25 5  
Total: 2.55 10.2
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 brew session: 1 g Sourvisiae, 3 g K-97, coriander and salt amounts modified.

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  • Last Updated: 2024-10-26 02:37 UTC