Tart Cherry Gose - Beer Recipe - Brewer's Friend

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Tart Cherry Gose

190 calories 16.4 g 12 oz
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Beer Stats
Method: Extract
Style: Gueuze
Boil Time: 60 min
Batch Size: 6.75 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Calories: 190 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Friday April 27th 2018
1.058
1.010
6.3%
8.9
3.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.30 lb Liquid Malt Extract - Wheat3.3 lb Liquid Malt Extract - Wheat 35 3 34.1%
5 lb Dry Malt Extract - Pilsen5 lb Dry Malt Extract - Pilsen 42 2 51.7%
14 oz Cane Sugar14 oz Cane Sugar 46 0 9%
8 oz Cane Sugar8 oz Cane Sugar 46 0 5.2%
9.67 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Ekuanot0.25 oz Ekuanot Hops Pellet 14.25 Boil 30 min 7.33 20%
1 oz Ekuanot1 oz Ekuanot Hops Pellet 14.25 Whirlpool 0 min 1.58 80%
1.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 lb Beets Flavor Boil 5 min.
1 oz Coriander Spice Boil 5 min.
0.50 oz Himalayan Salt Water Agt Boil 30 min.
64 oz Goodbelly mango(souring Other Primary 2 days
10.80 oz Goodbelly shots Other Primary 2 days
32 oz Tart Cherry Concentrate Flavor Secondary 4 days
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 274 B cells required
S05 7g added to starter
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 274 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 7.53 g | 30.1 qt) 6.23 24.9  
Volume increase from sugar/extract (early additions) 0.77 3.1  
Pre boil volume (equipment estimates 8.3 g | 33.2 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil volume 6.79 27.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Going into fermentor 6.75 27  
Total: 6.23 24.9
Equipment Profile Used: System Default
 
Notes

NO SUGAR ADDED. SUGAR AMOUNTS CALCULATED FROM SOURING AGENTS AND CONCENTRATES ADDED TO BETTER ESTIMATE ABV.

Bring to boil for 5 minutes with NO HOPS. Chill and inoculate with goodbelly at 110F and hold temp until desired ph (3.4) is achieved. (<48hrs) Presoured with Lactic to 4.5pH.

Bring back to boil and brew as normal recipe demands.

Beets are cubed, coriander freshly ground in mortar n pestle. Both added by muslin bag and removed at time of pitching Goodbelly (Lacto. P.)

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  • Last Updated: 2018-05-02 13:40 UTC