Traminette Gose - Beer Recipe - Brewer's Friend

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Traminette Gose

240 calories 25.4 g 12 oz
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Beer Stats
Method: BIAB
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 70% (brew house)
Source: ChickenWing
Calories: 240 calories (Per 12oz)
Carbs: 25.4 g (Per 12oz)
Created: Monday August 28th 2017
1.072
1.019
6.9%
19.3
5.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb American - Wheat5 lb Wheat 38 1.8 31.3%
5 lb United Kingdom - Pilsen5 lb Pilsen 36 1.8 31.3%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 6.3%
3 lb German - Acidulated Malt3 lb Acidulated Malt 27 3.4 18.8%
1 lb American - White Wheat1 lb White Wheat 40 2.8 6.3%
1 lb German - Pilsner1 lb Pilsner 38 1.6 6.3%
16 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 60 min 14.13 50%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 10 min 5.12 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 15 min.
0.25 oz Coriander Spice Boil 10 min.
1.25 oz Himalayan Pink Salt Spice Boil 10 min.
4 lb Traminette Grapes Flavor Primary 5 days
1 oz Pectic Enzyme Fining Primary --
1 tsp Amylase Enzyme Other Mash 1 hr.
2 tsp Gypsum Water Agt Mash 1 hr.
 
Yeast
Inland Island Yeast - English Dry Ale INIS-318
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Infusion -- 155 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.33 g | 37.3 qt) 8.75 35  
Mash volume with grains (equipment estimates 10.61 g | 42.4 qt) 10.03 40.1  
Grain absorption losses -2 -8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 8.75 35
Equipment Profile Used: System Default
 
Notes

Actually using Inland Island Golden Kolsch Yeast.

Add in grapes during boil cool down after reaching 168 degrees.
Pitch yeast with Pectic Enzyme

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  • Last Updated: 2017-08-28 21:36 UTC