Gose - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Gose

183 calories 17 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Gose
Boil Time: 60 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 20 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Gentlemalt Brewery
Calories: 183 calories (Per 330ml)
Carbs: 17 g (Per 330ml)
Created: Tuesday August 28th 2018
1.060
1.012
6.2%
10.8
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg German - Pilsner2.5 kg Pilsner 38 1.6 62.5%
1.50 kg German - Pale Wheat1.5 kg Pale Wheat 39 1.5 37.5%
4 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Bramling Cross25 g Bramling Cross Hops Pellet 6.5 Whirlpool at 98 °C 25 min 10.83 100%
25 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
250 g Lime Leafs Flavor Secondary 5 days
200 g Mint Leafs Flavor Secondary 5 days
 
Yeast
White Labs - Brettanomyces Lambicus WLP653
Amount:
800 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
29 - 35 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 166 B cells required
Lactobacilus Lambicus
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 166 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
3п Gypsum
10g Table salt
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 L Temperature -- 53 °C 10 min
Temperature -- 57 °C 10 min
Temperature -- 63 °C 15 min
Temperature -- 66 °C 10 min
Temperature -- 68 °C 10 min
Temperature -- 73 °C 10 min
Temperature -- 78 °C 1 min
15 L Sparge -- 78 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 12
Mash volume with grains 14.6
Grain absorption losses -4
Remaining sparge water volume (equipment estimates 13.7 L) 12.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 20.8 L) 20
Boil off losses -5.7
Post boil Volume 15.1
Hops absorption losses (whirlpool, hop stand) -0.1
Going into fermentor 15
Total: 24.9  
Equipment Profile Used: System Default
 
Notes


30 g Table salt, dissolved in 1L water into SF.

Last Updated and Sharing
 
571
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-08-29 18:39 UTC