SchuBrew Cranberry Gose - Beer Recipe - Brewer's Friend

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SchuBrew Cranberry Gose

140 calories 12.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Gose
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 140 calories (Per 12oz)
Carbs: 12.6 g (Per 12oz)
Created: Wednesday August 23rd 2017
1.043
1.008
4.6%
1.1
3.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb German - Floor-Malted Bohemian Pilsner4.5 lb Floor-Malted Bohemian Pilsner 38 1.8 50%
4.50 lb German - Wheat Malt4.5 lb Wheat Malt 37 2 50%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.10 oz Styrian Goldings0.1 oz Styrian Goldings Hops Pellet 5.5 Boil 15 min 1.11 100%
0.10 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Coriander Spice Boil 5 min.
0.50 oz Salt Spice Boil 5 min.
 
Yeast
Danstar - Belle Saison Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
63 - 75 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 78 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
KCMO tap water - 1/2 campden tablet
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 150 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.38 g | 33.5 qt) 8.88 35.5  
Mash volume with grains (equipment estimates 9.1 g | 36.4 qt) 9.6 38.4  
Grain absorption losses -1.13 -4.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7 g | 28 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0 -0  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 8.88 35.5
Equipment Profile Used: System Default
 
Notes

Mash like normal
Do a quick boil for 15 minutes mainly to sanitize immersion chiller
Hops are optional
Cool down to 120 and transfer to fermenter - add lactic acid to pre acidify wort to a pH under 5.0
Pitch Omega Lacto and hold temp at 100 until desired pH is reached 3.2 - 3.5
Drop wort to 68 and pitch Belle Saison and ferment out
Transfer to keg and blend Old Orchard Cranberry frozen concentrate

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  • Public: Yup, Shared
  • Last Updated: 2017-08-23 19:17 UTC