Rasberry GOSE? - Beer Recipe - Brewer's Friend

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Rasberry GOSE?

157 calories 13 g 330 ml
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Beer Stats
Method: BIAB
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 21.3 liters (fermentor volume)
Pre Boil Size: 27.02 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 157 calories (Per 330ml)
Carbs: 13 g (Per 330ml)
Created: Wednesday December 20th 2023
1.052
1.008
5.8%
11.8
5.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.90 kg Castle Malting - Château Pilsen 2RS1.9 kg Château Pilsen 2RS 37 1.9 35.8%
1.90 kg Crisp Malting - Torrefied Wheat1.9 kg Torrefied Wheat 36.8 3 35.8%
0.50 kg Castle Malting - Château Vienna0.5 kg Château Vienna 38 2.6 9.4%
0.30 kg Castle Malting - Château Munich0.3 kg Château Munich 34 12.7 5.7%
0.30 kg Castle Malting - Château Cara Clair0.3 kg Château Cara Clair 35 3.2 5.7%
0.10 kg Castle Malting - Château Acid (Malta Acida)0.1 kg Château Acid (Malta Acida) 34 4.1 1.9%
0.30 kg Cane Sugar0.3 kg Cane Sugar - (late boil kettle addition) 46 0 5.7%
5.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Pacifica20 g Pacifica Hops Pellet 4.8 Boil 30 min 9.9 44.4%
25 g Hallertau Mittelfruh25 g Hallertau Mittelfruh Hops Pellet 2.8 Boil 5 min 1.87 55.6%
45 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1,000 g raspberries Flavor Secondary 3 days
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
22 Grams
Cost:
Attenuation (custom):
83%
Flocculation:
High
Optimum Temp:
20 - 25 °C
Starter:
No
Fermentation Temp:
24 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 126.8 g       Temp: 20 °C       CO2 Level: 2.35 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 32.9 L) 32.9
Mash volume with grains (equipment estimates 36.2 L) 36.2
Grain absorption losses -5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27 L) 27
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 21.3
Volume into fermentor 21.3
Total: 32.9  
Equipment Profile Used: System Default
 
Notes

Fermented around 22-24°C.
Really like what Philly sour achived. Added extra tablesugar into boil - its said to produce more lactic acid. After primary fermentation I took a sample and it was suprisingly sour(in a good way) and already were good on its own. Added 1000g of frozen raspberry for the flavour. I was expecting to get extra tartness/sourness from the raspberry and maybe some more when yeast eats the sugars. And it did go down few point on FG. But for my suprise it actually left some residual sweetness and body.
Cold crushed. Bottled with hopes that priming sugar makes it more sour. 5 days later.. It does start sour on the tounge but immidently feel rasberry with soft sweetnes and i even get hints of vanilla in the end. It is pleasant and balanced but i was aiming for kinda only sour beer.
Yes need one week before final toughts.

Ca t remember why i chose those hops, but they arent stars of the show so it doesnt really matter.
Maybe reduce the amount of cara clair and munich and more 2 row to fight the extra sweetness. Also mash lower.
I forgot coriander ;facepalm;.
Overall it was okay and i would like to improve it on the notes i made.

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  • Last Updated: 2024-02-21 11:01 UTC