Didn't Gose - Beer Recipe - Brewer's Friend

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Didn't Gose

145 calories 15 g 12 oz
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Beer Stats
Method: All Grain
Style: Gueuze
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Various
Calories: 145 calories (Per 12oz)
Carbs: 15 g (Per 12oz)
Created: Tuesday November 20th 2018
1.044
1.011
4.3%
17.7
3.9
4.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 lb German - Pilsner2.5 lb Pilsner 38 1.6 28.1%
4.60 lb German - Wheat Malt4.6 lb Wheat Malt 37 2 51.7%
0.75 lb German - Munich Light0.75 lb Munich Light 37 6 8.4%
0.80 lb German - Acidulated Malt0.8 lb Acidulated Malt 27 3.4 9%
0.25 lb Rice Hulls0.25 lb Rice Hulls 0 0 2.8%
8.90 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Saaz2 oz Saaz Hops Pellet 2.8 Mash 0 min 5.01 40%
2 oz Saaz2 oz Saaz Hops Pellet 2.8 Boil 5 min 5.01 40%
1 oz Saaz1 oz Saaz Hops Leaf/Whole 5.1 Whirlpool 0 min 7.64 20%
5 oz / $ 0.00
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
68 - 72 °F
Starter:
No
$ 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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.34 13.4  
Mash volume with grains 3.97 15.9  
Grain absorption losses -1.11 -4.5  
Hops absorption losses (mash) -0.08 -0.3  
Remaining sparge water volume (equipment estimates 4.71 g | 18.9 qt) 5.1 20.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.61 g | 26.5 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.04 20.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Going into fermentor 5 20  
Total: 8.44 33.8
Equipment Profile Used: System Default
 
Notes

Assuming strike water 3.5 gal at 164F
Assuming sparge water 3.5 gal at 170F

Boil about 45 minutes. Allow to cool to about 90F
Add lactobacillus plantarum (~10 Billion cells). Allow to sour to about 3.4pH maybe 18 hours.

Reboil for a few minutes. Then chill add hefeweisen yeast, ferment as normal. May add more Saaz in the flame out of the second boil.

Add 1.0 oz of coriander and .2 oz of salt at the end of second boil.

Note change of plans. No pH change after 30 hours. Ooops. Hops in Mash maybe? Boiling again adding more Sazz to above (1oz whole leaf 5.8% AA and 2 oz pellet 2.8%) and .5 oz coriander
OG 1.042

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  • Last Updated: 2018-11-22 17:07 UTC