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Gose

164 calories 16 g 12 oz
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Beer Stats
Method: All Grain
Style: Clone Beer
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 70% (brew house)
Source: DAVE CARPENTER
Calories: 164 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Tuesday May 2nd 2017
1.050
1.011
5.1%
13.8
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.80 lb American - Wheat6.8 lb Wheat 38 1.8 56.8%
4.60 lb American - Pilsner4.6 lb Pilsner 37 1.8 38.5%
9 oz Rice Hulls9 oz Rice Hulls 0 0 4.7%
11.96 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Perle0.5 oz Perle Hops Pellet 8.2 Boil 50 min 13.82 100%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz coriander seed Spice Boil 10 min.
0.50 oz salt Spice Boil 10 min.
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
64 - 75 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
lacto
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
protein rest Temperature -- 122 °F 15 min
mash Temperature -- 148 °F 90 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.74 15  
Mash volume with grains 4.7 18.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 5.53 g | 22.1 qt) 6.01 24  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.52 g | 30.1 qt) 8 32  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.75 39
Equipment Profile Used: System Default
 
Notes

DIRECTIONS
Protein rest for 15 minutes at 122°F (50°C). Saccharification: 90 minutes at 148°F (64°C). Boil for 90 minutes (see Brewer’s Notes) following the hops schedule.

YEAST AND BACTERIA
Wyeast 5335 Lactobacillus
Wyeast 3068 Weihenstephan Weizen

BREWER’S NOTES
Mash as usual and collect the wort, but do not boil. Add Lactobacillus to the kettle when the wort temperature drops below 90°F (32°C). Cover, and let sour for 1–3 days. After the wort has soured, boil for 90 minutes. Chill to 65°F (18°C) and pitch Weihenstephan Weizen yeast. Ferment until the FG is stable, and bottle or keg. Drink this one young!

This recipe is built to yield a batch size of 5 gallons (19 liters) and assumes 72 percent brewhouse efficiency.

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  • Last Updated: 2017-05-18 19:14 UTC