Gose - Beer Recipe - Brewer's Friend

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Gose

158 calories 16.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Efficiency: 75% (brew house)
Source: BYO
Calories: 158 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Tuesday June 4th 2013
1.048
1.012
4.7%
13.3
4.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Liquid Malt Extract - Wheat4 lb Liquid Malt Extract - Wheat 35 3 47.6%
2.40 lb Liquid Malt Extract - Pilsen2.4 lb Liquid Malt Extract - Pilsen 35 2 28.6%
2 lb German - Acidulated Malt 2 lb Acidulated Malt 27 3.4 23.8%
8.40 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.68 oz Liberty0.675 oz Liberty Hops Pellet 5.4 Aroma 60 min 13.28 100%
0.67 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Mostt Fining Boil 15 min.
1 oz Ground Corriander seed Flavor Boil 10 min.
0.75 oz Sea Salt Flavor Boil 10 min.
 
Yeast
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 124 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 Infusion -- 154 °F 45 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 0.88 3.5  
Mash volume with grains 1.04 4.1  
Grain absorption losses -0.25 -1  
Remaining sparge water volume (equipment estimates 6.11 g | 24.4 qt) 5.08 20.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.54 2.2  
Pre boil volume (equipment estimates 7.03 g | 28.1 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 5.96 23.8
Equipment Profile Used: System Default
 
Notes

Step by Step
Mill the acidulated malt. Place it in a grain bag and steep using 1.0 gallon (3.8 L) of 154 °F (68 °C) water for 45 minutes. Rinse the grain bag with about 2 quarts (1.9 L) of water and allow it to drip into the kettle for about 15 minutes, but be sure not to squeeze the bag.
Add enough water for a pre-boil volume of 6.0 gallons (23 L). Stir in both malt extracts and begin the boil. The total wort boiling time for this recipe is 60 minutes. At the onset of a full rolling boil, add your scheduled hop addition. When there are 15 minutes remaining in the boil, be sure to add your Irish moss or Whirlfloc® tablet to help with precipitation of the hot break. At 10 minutes remaining, add both the ground coriander seed and the salt.

 <br />

Cool the wort to 68 °F (20 °C), transfer to your fermentation vessel and aerate the wort adequately. Add the contents of your yeast starter to the chilled wort. Ferment around 68 °F
(20 °C) until the final gravity is reached, which should be in 5 to 7 days. 

<br />

Rack to a secondary vessel and allow the beer to mature another 5 to 7 days around the same temperature. Your beer is now ready to rack into a keg or bottles along with the priming sugar.

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  • Last Updated: 2013-07-07 09:46 UTC