Heritage Red Gose - Beer Recipe - Brewer's Friend

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Heritage Red Gose

164 calories 16 g 12 oz
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Beer Stats
Method: All Grain
Style: Gueuze
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.030 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 74% (brew house)
Source: Ten Oaks Brewing
Calories: 164 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Wednesday May 23rd 2018
1.050
1.011
5.1%
13.5
5.6
3.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb American - Red Wheat5 lb Red Wheat 38 2.5 47.6%
2 lb German - Acidulated Malt2 lb Acidulated Malt - (late mash tun addition) 27 3.4 19%
3.50 lb US - Riverbend Heritage Malt3.5 lb Riverbend Heritage Malt 36.57 5.4 33.3%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Santiam0.5 oz Santiam Hops Pellet 6.5 Boil 60 min 13.5 100%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.75 oz Pink Himalayan Salt Flavor Boil 10 min.
1 oz Coriander Seed Spice 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:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.75 Volumes
 
Target Water Profile
Efland Well
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
31 6 36 25 20 61
2g gypsum
2g salt
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Mash wheat and Heritage malt Sparge -- 149 °F 60 min
Acidulated Malt addition Sparge -- 149 °F 45 min
4 gal Sparge -- 170 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.59 18.4  
Mash volume with grains 5.43 21.7  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume (equipment estimates 3.99 g | 16 qt) 4.47 17.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.02 g | 28.1 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.06 36.3
Equipment Profile Used: System Default
 
Notes

Mash wheat and heritage malt for 60 minutes @149. Add in Acidulated malt and mash for another 45 minutes @149.

Sparge with 170 water till 7 gallons of wort is reached in boil pot.

Boil for 60 minutes: Hops 60 mins, Irish moss @ 15, salt and coriander @ 10 mins.

Cool to 68 (fermentation temp) - 14 days

Added additional Lactic acid to increase sourness - roughly 1 oz for 5.5 gallons to compliment the Acidulated Malt. (2.4 oz if not AM).

5/29/2021 Notes

4 lbs heritage instead of 3.5

Wild Philly Sour - souring yeast instead of 1007





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  • Last Updated: 2021-05-30 21:38 UTC