Gose with Garrett - Beer Recipe - Brewer's Friend

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Gose with Garrett

121 calories 7.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Berliner Weisse
Boil Time: 1 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 10 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 121 calories (Per 12oz)
Carbs: 7.3 g (Per 12oz)
Created: Monday July 27th 2015
1.038
1.002
4.7%
0.0
2.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb German - Floor-Malted Bohemian Pilsner6.5 lb Floor-Malted Bohemian Pilsner 38 1.8 49.7%
6.20 lb Canadian - Pale Wheat6.2 lb Pale Wheat 36 2 47.4%
6 oz German - Acidulated Malt6 oz Acidulated Malt 27 3.4 2.9%
13.07 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g Pink salt Flavor Secondary 0 min.
 
Yeast
The Yeast Bay - Dry Belgian Ale
Amount:
1 Each
Cost:
Attenuation (avg):
92.5%
Flocculation:
Med/High
Optimum Temp:
68 - 74 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 270 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
2 g Gypsum
1 g Calcium Chloride
1 g Epsom Salt
1 tsp Lactic Acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.5 gal Strike water @ 157F Infusion -- 152 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 12.93 gal (51.72 qt). Suggest reducing initial strike volume to 10.95 gal (43.82 qt) and adding 0.93 gal (3.72 qt) sparge/top-off. 11.88 47.5  
Strike water volume (equipment estimates 11.91 g | 47.6 qt) 11.88 47.5  
Mash volume with grains (equipment estimates 12.96 g | 51.8 qt) 12.93 51.7  
Grain absorption losses -1.63 -6.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 10.03 g | 40.1 qt) 10 40  
Boil off losses -0.03 -0.1  
Post boil Volume 10 40  
Volume into fermentor 10 40  
Total: 11.88 47.5
Equipment Profile Used: System Default
 
Notes

Pitch probiotic lacto culture for 24 hours at 38C, then chill to 65C and pitch 1L yeast starter.

Use Dry Belgian Ale/Amalgamation mixed culture grown out of CPB (homebrew) bottle.

5 gallons for me, split into a few different batches. Maybe boil 2 gallons with hops, salt and coriander and leave 3 gallons for the following:

Fresh Ontario peaches or apricots - 2 lb ripe fruit per gallon, chopped and frozen with pits removed, then thawed and thrown in the fermenter. Watch for secondary fermentation blow-off.

Dry-hop with 1 oz each Amarillo and Citra.

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  • Last Updated: 2015-08-07 14:59 UTC