Gose'ito - Beer Recipe - Brewer's Friend

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Gose'ito

155 calories 15.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Berliner Weisse
Boil Time: 15 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 70% (brew house)
Source: CoreyT
Calories: 155 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)
Created: Tuesday March 27th 2018
1.047
1.011
4.8%
6.0
3.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb German - Wheat Malt5 lb Wheat Malt 37 2 50%
5 lb Finland - Pilsner Malt5 lb Pilsner Malt 37 2 50%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Perle1 oz Perle Hops Pellet 8.2 Boil 5 min 6.01 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Goodbelly Shots Unflavored Other Other 0 min.
0.30 oz Salt Other Boil 0 min.
0.30 oz Coriander Seed Spice Boil 0 min.
1 each Peppermint Tea Concentrate Herb Kegging 0 min.
4 each Limes - Zested & Juiced Flavor Boil 5 min.
0.50 each Wirflock Fining Boil 5 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
78 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 85 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
Drop to 4.5ph after Temperature -- 145 °F --
Lacto Ferment Temperature -- 115 °F 2880 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 7.41 g | 29.7 qt) 7.5 30  
Mash volume with grains (equipment estimates 8.21 g | 32.9 qt) 8.3 33.2  
Grain absorption losses -1.25 -5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.91 g | 23.7 qt) 6 24  
Boil off losses -0.38 -1.5  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 7.5 30
Equipment Profile Used: System Default
 
Notes

Post Mash, boil for 15 min.

Cool down to 110 deg.

Pre sour to 4.5 ph with lactic acid.

Pitch two shots of plain Goodbelly probiotic.

Should drop to 3.3-3.8 ph in about 12-48 hours.

SG should stay the same from post mash boil.

Boil 15 minutes adding adjuncts.

Pitch wlp001 as normal.

--------

Peppermint Tea Concentrate.

6 teabags per cup of water. Let steep 10min.

Dose per taste. Recommend 8 drops per fl oz.

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  • Last Updated: 2018-05-31 23:43 UTC