Gose

Method: BIAB
Style: Weizen/Weissbier
Boil Time: 60 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 65% (ending kettle)
Source: combination
Calories: 148 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)

Created: Thursday April 9th 2015

Original Gravity:

1.045

Final Gravity:

1.010

ABV (standard):

4.6%

IBU (tinseth):

7.0

SRM (morey):

4.0

Mash pH

n/a

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
5.38 lb	German - Wheat Malt5.38 lb Wheat Malt	37	2	49.7%
3.45 lb	German - Pilsner3.45 lb Pilsner	38	1.6	31.9%
2 lb	German - Acidulated Malt2 lb Acidulated Malt	27	3.4	18.5%
10.83 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Saaz0.5 oz Saaz Hops		Pellet	3.5	Boil	60 min	7.03	100%
0.50 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.50 oz	Saaz (Pellet) 0.49999999885628 oz Saaz (Pellet) Hops		7.03	100%
0.50 oz / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
0.70 oz	corriander		Spice	Boil	10 min.
25 g	sea salt		Flavor	Boil	0 min.

Yeast

Wyeast - German Ale 1007

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Low
Optimum Temp:	55 - 68 °F	Starter:	Yes
Fermentation Temp:	66 °F	Pitch Rate:	-

$ 0.00 Yeast Pitch Rate and Starter Calculator

Mash Guidelines

Description	Type	Start Temp	Target Temp	Time
w/ out the acidulated malt	Infusion	--	149 °F	45 min
w/ the acidulated malt	Infusion	--	149 °F	45 min
mash out	Sparge	--	168 °F	10 min

Quick Water Requirements

Water	Gallons	Quarts
Total strike volume	9.1	36.4
Mash volume with grains	9.97	39.9
Grain absorption losses	-1.35	-5.4
Mash Lauter Tun losses	-0.25	-1
Pre boil volume (equipment estimates 7.02 g \| 28.1 qt)	7.5	30
Boil off losses	-1.5	-6
Hops absorption losses (first wort, boil, aroma)	-0.02	-0.1
Post boil volume (equipment estimates 5.98 g \| 23.9 qt)	5.5	22
Estimated amount in fermentor	5.5	22
Total:	9.1	36.4
Equipment Profile Used:	System Default

Batch Performance

Efficiency:

Conversion: 87.2%

Pre-Boil: 74% 26.3 ppg

Ending Kettle: 72% 25.7 ppg

Brew House: 66% 23.5 ppg

Wort Volume:

5.8 Gallons

Expected 5.5 Gallons of fermentable wort.
Adjust your equipment profile and calibrate your equipment to dial this in.
Expected OG: 1.045
Actual OG: 1.048

Alcohol and Attenuation:

ABV: 4.86%

Apparent Attenuation: 77.1%
Actual FG: 1.011
Calories per 12oz 148 calories
Carbohydrates per 12oz 14.4 g

Amount Packaged:

Pending - N/A

Requires Packaged log entry with a volume reading.

Latest Brew Log

Date	Days	Event	Gravity	Volume	Updated	Comment
4/25/2015 3:10 PM over 9 years ago	+0	Mash Complete	1.039	8.06 Gallons	2/20/2021 3:43 AM over 3 years ago
4/25/2015 3:14 PM over 9 years ago	+0	Pre-Boil Gravity	1.039	7.3 Gallons	2/20/2021 3:43 AM over 3 years ago	had to add water to bring volume up, was hoping to bring og down but to no avail.
4/25/2015 4:57 PM over 9 years ago	+0	Boil Complete	1.048	5.8 Gallons	2/20/2021 3:43 AM over 3 years ago	had to add water to compensate for high extraction efficiency
4/25/2015 6:11 PM over 9 years ago	+0	Brew Day Complete	1.048	5.3 Gallons	2/20/2021 3:43 AM over 3 years ago	Oxygenated for 60 secs and pitched at 70. Fermenting at 68. Poured into a 5.5gal carboy which makes me a retard
5/17/2015 5:00 PM over 9 years ago	+22	Fermentation Complete	1.011		2/20/2021 3:43 AM over 3 years ago	added on tbs of biofine and 1 oz of lactic acid (spilled some of it before adding so who fucking knows how much i actually added)
7/2/2015 9:55 PM over 9 years ago	+68	Tasting Note			2/20/2021 3:43 AM over 3 years ago	Beer tastes good, coriander and salt are very subtle. Added about 1/2oz. more of lactic acid and over did it of course but it dulled out over time. Will use regular sea salt next time. Pink salt lacks that harsh taste sea salt has, seems almost "sweet" and somewhat dull to me.

Notes

-consider adding more salt at bottling
-consider bringing ibus up to 9

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Last Updated: 2015-04-09 19:11 UTC

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