Salty Dog Gose - Beer Recipe - Brewer's Friend

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Salty Dog Gose

154 calories 16.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Gose
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28.4 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Emma Christensen
Calories: 154 calories (Per 330ml)
Carbs: 16.3 g (Per 330ml)
Created: Sunday November 19th 2017
1.050
1.013
5.0%
10.0
3.5
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg German - Wheat Malt3 kg Wheat Malt 37 2 56.6%
2.30 kg German - Pilsner2.3 kg Pilsner 38 1.6 43.4%
5.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Cascade7 g Cascade Hops Pellet 7 First Wort 0 min 6.46 24.1%
7 g Cascade7 g Cascade Hops Pellet 7 Boil 20 min 3.56 24.1%
15 g Cascade15 g Cascade Hops Pellet 7 Boil 0 min 51.7%
29 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 20 min.
1 tsp Yeast Nutrient Other Boil 20 min.
30 g Sea Salt Flavor Boil 20 min.
8 each Devil's Citrus Fruits Flavor Secondary 14 min.
 
Yeast
Wyeast - Denny's Favorite 50 1450
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
16 - 21 °C
Starter:
Yes
Fermentation Temp:
19.5 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 142 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
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 -- 62 °C 60 min
36 hours to kettle sour Temperature -- 47 °C --
Temperature -- 77 °C 10 min
Sparge -- 77 °C 30 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15.9
Mash volume with grains 19.4
Grain absorption losses -5.3
Remaining sparge water volume (equipment estimates 19.1 L) 18.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.8 L) 28.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 23
Going into fermentor 23
Total: 34.6  
Equipment Profile Used: System Default
 
Notes
  • Consider using brewing salts.

  • Use sour tub.

  • Remove 1cup of grains before mashing to use as sour starter.
  • Add back to mash following 60mins mash.
  • Cover mash with weighted plastic and cover.
  • Leave mash in tun for 36 hours at 46-49C to kettle sour.

  • Heat back to 77C to mashout and sparge, continue as normal.

  • Add sea salt at end of boil.

  • Primary ferment 2 weeks at 20C.
  • Transfer to secondary, add grapefruit peels and sit for four weeks at 21C.

  • Bottle and sit for further four weeks.
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2018-09-23 07:59 UTC