Here we gose - Beer Recipe - Brewer's Friend

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Here we gose

131 calories 12.9 g 12 oz
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Beer Stats
Method: BIAB
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.030 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 131 calories (Per 12oz)
Carbs: 12.9 g (Per 12oz)
Created: Tuesday August 4th 2015
1.040
1.009
4.0%
10.0
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb American - Red Wheat5 lb Red Wheat 38 2.5 52.6%
3 lb American - Pale 2-Row3 lb Pale 2-Row 37 1.8 31.6%
1.50 lb German - Acidulated Malt1.5 lb Acidulated Malt 27 3.4 15.8%
9.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Saaz0.75 oz Saaz Hops Pellet 3.5 Boil 60 min 9.96 100%
0.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlflok Fining Boil 15 min.
1 oz Corriander Spice Boil 15 min.
1 oz Sea salt Spice Boil 15 min.
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 170 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
spring 19
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 148 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.97 g | 35.9 qt) 9.44 37.8  
Mash volume with grains (equipment estimates 9.73 g | 38.9 qt) 10.2 40.8  
Grain absorption losses -1.19 -4.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.53 g | 30.1 qt) 8 32  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 6 24  
Volume into fermentor 6 24  
Total: 9.44 37.8
Equipment Profile Used: System Default
 
Notes

Add acid malt after conversion , then mash for 1 more hour.


chill wort to 90ish. add 1 32 oz goodbelly probiotic and let bugs work for at least 48 hrs. check ph. should be around 3.5

return wort to boil as normal. ferment as normal.

3.0 vol gas.

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  • Last Updated: 2019-04-14 10:04 UTC