Without Concern (Gose Inspired) - Beer Recipe - Brewer's Friend

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Without Concern (Gose Inspired)

68 calories 6.8 g 12 oz
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Beer Stats
Method: Extract
Style: Gose
Boil Time: 15 min
Batch Size: 2 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.014 (recipe based estimate)
Efficiency: 100% (steeping grains only)
Source: MTF
Calories: 68 calories (Per 12oz)
Carbs: 6.8 g (Per 12oz)
Created: Tuesday November 27th 2018
1.021
1.005
2.1%
0.0
2.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb Dry Malt Extract - Wheat1 lb Dry Malt Extract - Wheat 42 3 100%
1 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Fleur de sel Flavor Primary 0 min.
7 g Ground Indian Coriander Seed Flavor Primary 0 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
-
Goodbelly Mango Drink
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
65 °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
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 2.3 g | 9.2 qt) 2.92 11.7  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 2.38 g | 9.5 qt) 3 12  
Boil off losses -0.38 -1.5  
Post boil volume 2 8  
Going into fermentor 2 8  
Total: 2.92 11.7
Equipment Profile Used: System Default
 
Notes

Steps

Take yeast out of fridge 3 hours before pitching.

Bring the wort to a boil for 15 minutes

Transfer a portion of the wort to a starter flask.
Pitch WLP001 when temp is at 70°.

Leave remaining wort in kettle.
Adjust PH ~4.2 to limit growth Clostridium butyricum and other potential off-flavor bacteria. Add 2 ml of lactic acid.
Chill the wort down to 95°.
Add 5 oz of Goodbelly Mango drink.
Cover with blankets.
Allow it to sour for 24 hours. No external heating is required.
Target PH: 3.6 - 3.8

After the souring phase, heat to kill the Lactobacillus before adding the WLP001 for 5-15 minutes at 140 degrees.
Chill the Lactobacillus wort down to ~70°F and pitch WL001.
Dissolve 5g salt and 1g coriander.

After 2 weeks a stable gravity should be reached.
Rack or transfer off as normal to bottles or a keg.

Goodbelly: 8oz per 8 gallons = 1oz per gallon
Salt: 0.5oz per 8 gallon = 0.0625oz per gallon
Corriander: 8oz per 5 gallon = 1.6oz per gallon
Lactic acid: Using 1 mL of 88% lactic acid per .1 shift in pH for 5 gallons of wort is a good starting measurement. As an example, say that 5 gallons of wort has a pH of 5.0 just before pitching the Lactobacillus culture. Begin by adding 5 mL (1 US teaspoon) of food grade lactic acid to the wort for a target of ~4.4 pH.

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  • Last Updated: 2018-11-30 16:50 UTC