Faux Gose Faux Sho - Beer Recipe - Brewer's Friend

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Faux Gose Faux Sho

150 calories 13.8 g 12 oz
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Beer Stats
Method: Extract
Style: American Wheat Beer
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 2.5 gallons
Pre Boil Gravity: 1.018 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Chris Locke
Calories: 150 calories (Per 12oz)
Carbs: 13.8 g (Per 12oz)
Created: Thursday May 10th 2018
1.046
1.009
4.9%
6.6
4.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb Liquid Malt Extract - Wheat2 lb Liquid Malt Extract - Wheat - (late boil kettle addition) 35 3 50%
1 lb Liquid Malt Extract - Pilsen1 lb Liquid Malt Extract - Pilsen 35 2 25%
3 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb German - Acidulated Malt1 lb Acidulated Malt 27 3.4 25%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Santiam0.5 oz Santiam Hops Pellet 6.5 Mash 0 min 6.58 100%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
14 g Ground Coriander Spice Boil 10 min.
10.50 g Sea Salt Spice Boil 10 min.
1 lb Frozen Raspberries Flavor Secondary 7 days
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 38 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 3.89 g | 15.6 qt) 2.56 10.2  
Mash volume with grains (equipment estimates 3.89 g | 15.6 qt) 2.62 10.5  
Grain absorption losses (steeping) -0.13 -0.5  
Hops absorption losses (steeping) -0.02 -0.1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 3.83 g | 15.3 qt) 2.5 10  
Volume increase from sugar/extract (late additions) 0.17 0.7  
Boil off losses -1.5 -6  
Post boil volume 2.5 10  
Going into fermentor 2.5 10  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 2.56 10.2
Equipment Profile Used: System Default
 
Notes

Mill the acidulated malt. Place it and the hops 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 2 gallons. Stir in both malt extracts and begin the boil. The total wort boiling time for this recipe is 10 minutes. At the onset of a full rolling boil, add both the ground coriander seed and the salt.

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.

Add raspberries to fermenter 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: 2018-05-10 18:10 UTC