Supergose - Beer Recipe - Brewer's Friend

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Supergose

154 calories 14.7 g 12 oz
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Beer Stats
Method: BIAB
Style: Clone Beer
Boil Time: 30 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 154 calories (Per 12oz)
Carbs: 14.7 g (Per 12oz)
Created: Saturday December 19th 2015
1.047
1.010
4.8%
12.8
3.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb German - Pilsner4 lb Pilsner 38 1.6 48.5%
3 lb American - White Wheat3 lb White Wheat 40 2.8 36.4%
0.75 lb Rolled Oats0.75 lb Rolled Oats 33 2.2 9.1%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 6.1%
8.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.47 oz Northern Brewer0.47 oz Northern Brewer Hops Pellet 8 Boil 30 min 12.77 100%
0.47 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.23 oz sea salt Flavor Boil 10 min.
0.23 oz coriander Spice Boil 0.00017361111111111 days
 
Yeast
White Labs - German Ale II WLP003
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 221 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.3 qt Sacc rest Temperature -- 150 °F 60 min
acid malt to 4.5ph Temperature -- 150 °F 20 min
Sparge -- 185 °F 5 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 7.05 g | 28.2 qt) 8.28 33.1  
Mash volume with grains (equipment estimates 7.71 g | 30.8 qt) 8.94 35.8  
Grain absorption losses -1.03 -4.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.77 g | 23.1 qt) 7 28  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5 20  
Volume into fermentor 5 20  
Total: 8.28 33.1
Equipment Profile Used: System Default
 
Notes

Champagne SuperGose

75% Brewhouse Efficiency

4 lb Pilsner malt
3 lb White wheat malt
1 lb Flaked wheat
0.5 lb Rolled oats
0.5 lb Rice hulls (separate)
1.0 lb Acidulated malt (separate)

0.5 oz Northern Brewer (8% AAU) - 30 min
0.25 oz Sea salt - 10 min
0.25 oz Coriander, crushed - 10 min

Directions
Reserve 0.5 lb of fermentable grains and store in sanitized muslin bag. Mash in remaining grains (except acidulated malt) at 1.25 qt/lb for 60 minutes at 150F. After saccharification is complete, add 0.5-1.0 lb acidulated malt to target a mash pH of 4.5. Mash out at 168F. Sparge with 185F water. Collect 6 gal wort in sanitized kettle. Allow wort to freefall to 120F.

Place reserved grain bag in wort. Purge kettle of all oxygen by pushing CO2 through the wort. Attach ferm heater and maintain temperature between 110-120F for 24-72 hours. Check the wort pH every 12 hours to make sure you don't exceed your souring threshold.


When wort has achieved desired tartness (pH ~ 3.5), boil for 30 minutes, per the above boil schedule. Chill to 64F and pitch WY1007 starter (I used a Troublesome dreg starter in lieu of WY1007). Ferment in primary for 1 week at 64F and bottle or keg to medium-high carbonation (2.7 vols).

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  • Last Updated: 2016-08-20 05:21 UTC