Salty Dog (grapefruit gose) - Beer Recipe - Brewer's Friend

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Salty Dog (grapefruit gose)

107 calories 9.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Gose
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.027 (recipe based estimate)
Efficiency: 70% (brew house)
Source: various
Calories: 107 calories (Per 12oz)
Carbs: 9.5 g (Per 12oz)
Created: Thursday May 25th 2017
1.033
1.006
3.7%
11.0
2.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.25 lb German - Pilsner3.25 lb Pilsner 38 1.6 48.1%
3.25 lb German - Wheat Malt3.25 lb Wheat Malt 37 2 48.1%
4 oz German - Acidulated Malt4 oz Acidulated Malt 27 3.4 3.7%
6.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Cascade10 g Cascade Hops Pellet 7 Boil 60 min 10.99 35.7%
18 g Cascade18 g Cascade Hops Pellet 7 Dry Hop 5 days 64.3%
28 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7 g grapefruit zest Flavor Boil --
7 g sea salt Flavor Boil 10 min.
14 g grapefruit zest Flavor Secondary 5 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Sparge -- 150 °F 60 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 2.11 8.4  
Mash volume with grains 2.65 10.6  
Grain absorption losses -0.84 -3.4  
Remaining sparge water volume (equipment estimates 5.75 g | 23 qt) 5.48 21.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.76 g | 27.1 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0.1  
Post boil Volume 5.25 21  
Going into fermentor 5.25 21  
Total: 7.59 30.4
Equipment Profile Used: System Default
 
Notes

add acidulated malt after 45 mins.
add 1 tsp gypsum to mash.
use phosphoric acid (10%) or lactic acid (88%) to lower mash pH to 4.5-4.6
kettle sour with lactobacillus until pH is around 3.5-3.7

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  • Last Updated: 2017-07-15 18:52 UTC