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Gose

314 calories 27.2 g 12 oz
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Beer Stats
Method: BIAB
Style: Gose
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 11 gallons
Pre Boil Gravity: 1.104 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 314 calories (Per 12oz)
Carbs: 27.2 g (Per 12oz)
Created: Thursday July 6th 2017
1.095
1.017
10.2%
0.0
6.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
25 lb German - Floor-Malted Bohemian Wheat25 lb Floor-Malted Bohemian Wheat 38 2 50%
25 lb German - Floor-Malted Bohemian Pilsner25 lb Floor-Malted Bohemian Pilsner 38 1.8 50%
50 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.80 oz Salt Other Boil 0 min.
3.44 oz Ground Goriander Seed Other Boil 0 min.
 
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:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 360 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.35 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 145 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.5 gal (54 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.5 gal (6 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 21.5 gal (86 qt). Suggest reducing initial strike volume to 8 gal (32 qt) and adding 9.5 gal (38 qt) sparge/top-off. 17.5 70  
Strike water volume (equipment estimates 20 g | 80 qt) 17.5 70  
Mash volume with grains (equipment estimates 24 g | 96 qt) 21.5 86  
Grain absorption losses -6.25 -25  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.5 g | 54 qt) 11 44  
Boil off losses -1.5 -6  
Post boil Volume 12 48  
Volume into fermentor 12 48  
Total: 17.5 70
Equipment Profile Used: System Default
 
Notes

Bring to boil and add salt and coriander. Then cut boil. Cool to 95 degrees. Add Lacto. Let sour for 24-48 hours. After souring occurs, bring to boil. Chill to 70 degrees and pitch WLP644 Trois.

Let sit for 2 weeks.

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  • Last Updated: 2019-07-30 13:37 UTC