Kettlebelle Gose - Beer Recipe - Brewer's Friend

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Kettlebelle Gose

110 calories 4.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.026 (recipe based estimate)
Efficiency: 60% (brew house)
Source: DZ
Calories: 110 calories (Per 12oz)
Carbs: 4.5 g (Per 12oz)
Created: Sunday October 21st 2018
1.035
0.999
4.7%
19.7
3.3
4.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb American - Pale 6-Row3 lb Pale 6-Row 35 1.8 33.3%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 11.1%
4 lb German - Wheat Malt4 lb Wheat Malt 37 2 44.4%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 11.1%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Perle0.5 oz Perle Hops Pellet 8.2 Boil 45 min 16.21 25%
0.50 oz Perle0.5 oz Perle Hops Pellet 8.2 Boil 5 min 3.52 25%
1 oz Nelson Sauvin1 oz Nelson Sauvin Hops Pellet 12.5 Dry Hop 0 days 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 ml Lactic acid Water Agt Mash 0 min.
10 g Table Salt Water Agt Boil 0 min.
10 g Coriander Spice Boil 0 min.
5 ml amyloglucosidade Other Primary 0 min.
 
Yeast
Fermentis - Safbrew - Wheat Beer Yeast WB-06
Amount:
1 Each
Cost:
Attenuation (custom):
100%
Flocculation:
Low
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
-
Lactobacillius
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.5 gal Temperature -- 150 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.41 g | 33.7 qt) 8.88 35.5  
Mash volume with grains (equipment estimates 9.13 g | 36.5 qt) 9.6 38.4  
Grain absorption losses -1.13 -4.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 8.88 35.5
Equipment Profile Used: System Default
 
Notes

After initial mash, wort is adjusted with Lactic Acid (88%) to pH of 4.4. Cooled to 100 F and lactobacillius plantarum pitched. Allowed to kettle sour for 24 hours prior to boil

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2018-10-26 18:54 UTC