Thyme to Gose (206) - Beer Recipe - Brewer's Friend

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Thyme to Gose (206)

116 calories 11.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Gose
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Daily Beer Recipes
Calories: 116 calories (Per 330ml)
Carbs: 11.7 g (Per 330ml)
URL: http://sourbeerblog.com/lactobacillus-2-0-advanced-techniques-for-fast-souring-beer/
Created: Wednesday May 17th 2017
1.038
1.009
3.9%
5.6
5.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2.40 kg German - Pilsner2.4 kg Pilsner 38 2.77 59.3%
1.40 kg German - Wheat Malt1.4 kg Wheat Malt 37 3.84 34.6%
0.25 kg Flaked Oats0.25 kg Flaked Oats 33 4.37 6.2%
4.05 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Hallertau Mittelfruh20 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 30 min 5.58 100%
20 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g coriander Herb Boil 5 min.
10 g Salt Spice Boil 5 min.
15 g Lemon Thyme Herb Secondary --
 
Yeast
Wyeast - Lactobacillus 5335
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
-
Optimum Temp:
16 - 35 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 164 B cells required
Safale US-05
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 164 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 65 °C 60 min
Sparge -- 78 °C --
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 14.8
Mash volume with grains 17.5
Grain absorption losses -4.1
Remaining sparge water volume (equipment estimates 19 L) 18.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.8 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 23
Going into fermentor 23
Total: 33  
Equipment Profile Used: System Default
 
Notes

Kettle Souring:
For best results, follow directions for Souring via link below...
http://sourbeerblog.com/lactobacillus-2-0-advanced-techniques-for-fast-souring-beer/

Secondary:
For Lemon Thyme addition, strip leaves from stem. Rinse thoroughly with water and add directly to fermenter. Leave for 5-7 days

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  • Last Updated: 2017-05-17 13:04 UTC