Van Gogh’s Man(gose) - Beer Recipe - Brewer's Friend

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Van Gogh’s Man(gose)

135 calories 14.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Gose
Boil Time: 15 min
Batch Size: 8 gallons (fermentor volume)
Pre Boil Size: 9.5 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Chris
Calories: 135 calories (Per 12oz)
Carbs: 14.6 g (Per 12oz)
Created: Friday November 16th 2018
1.041
1.011
4.0%
0.0
4.6
4.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb United Kingdom - Maris Otter Pale6 lb Maris Otter Pale 38 3.75 45.9%
6 lb American - White Wheat6 lb White Wheat 40 2.8 45.9%
9 oz German - Acidulated Malt9 oz Acidulated Malt 27 3.4 4.3%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 3.8%
13.06 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Chalk Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
6 g Table Salt Water Agt Mash 1 hr.
1 g Calcium Chloride Water Agt Mash 1 hr.
8 oz Mango Puree Flavor Boil 0 min.
16 oz Mango cubes Flavor Secondary 0 min.
32 oz Mango Lemonade Flavor Bottling 0 min.
1 tbsp Smoked salt Spice Boil 0 min.
3 tbsp Lactic acid Water Agt Mash 0 min.
 
Yeast
Imperial Yeast - B51 Workhorse
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
65 - 75 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
-
Suburban Brett
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
66 °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-
90 12 45 82 65 223
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 146 °F 90 min
Temperature -- 180 °F 20 min
Temperature -- 212 °F 5 min
Temperature -- 95 °F 3200 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 12.43 gal (49.71 qt). Suggest reducing initial strike volume to 10.96 gal (43.82 qt) and adding 0.43 gal (1.71 qt) sparge/top-off. 11.38 45.5  
Strike water volume (equipment estimates 10.26 g | 41 qt) 11.38 45.5  
Mash volume with grains (equipment estimates 11.3 g | 45.2 qt) 12.43 49.7  
Grain absorption losses -1.63 -6.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.38 g | 33.5 qt) 9.5 38  
Boil off losses -0.38 -1.5  
Post boil Volume 8 32  
Volume into fermentor 8 32  
Total: 11.38 45.5
Equipment Profile Used: System Default
 
Notes

After mash added blueberry pomegranate goodbelly probiotic and lactic acid to drop ph to 4.2. Flushed with co2 and Set temp to 95 overnight.

Made bacteria starter with Mark Mangifera Flux Bottle Dregs. Spun overnight. Added Suburban Brett. Spun Overnight.
Gravity 1.007
Added bacteria culture and mango cubes.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-12-16 23:30 UTC
  • Snapshot Created: 2018-11-16 22:03 UTC
  • Link To Parent Recipe