Sour Mash Pink Gose - Beer Recipe - Brewer's Friend

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Sour Mash Pink Gose

174 calories 17.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Gueuze
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.6 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 76% (brew house)
Source: Craft Beer Traders
Calories: 174 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)
Created: Wednesday December 19th 2018
1.053
1.012
5.3%
16.4
4.0
4.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb German - Wheat Malt5.5 lb Wheat Malt 37 2 44.9%
3.25 lb German - Pilsner3.25 lb Pilsner 38 1.6 26.5%
2 lb German - Acidulated Malt2 lb Acidulated Malt 27 3.4 16.3%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 4.1%
1 lb German - Vienna - Lacto Pitch1 lb German - Vienna - Lacto Pitch 0 0 8.2%
12.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 60 min 16.43 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Gypsum Water Agt Mash 1 hr.
2 g Table Salt Water Agt Mash 1 hr.
1 oz Coriander Spice Boil 15 min.
0.75 oz salt - Himalyan Spice Boil 15 min.
 
Yeast
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Efland Well
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
31 6 36 25 20 61
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.5 gal 10.75 lb (not including hulls & Vienna)) Decoction -- 147 °F 60 min
Souring - Add Vienna Decoction -- 117 °F 2880 min
2.85 gal 3.75 first runnings for 6.6 total boil Sparge -- 168 °F 15 min
Starting Mash Thickness: 2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 6.13 24.5  
Mash volume with grains 7.11 28.4  
Grain absorption losses -1.53 -6.1  
Remaining sparge water volume (equipment estimates 2.69 g | 10.8 qt) 2.26 9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 6.6 26.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.38 33.5
Equipment Profile Used: System Default
 
Notes
  1. Mash
    For the mash you want to combine the white wheat, pilsner, acidulated malt and rice hulls and dough in. Since we are going to sour mash we are going to run a thinner grist ratio so that a larger percentage of the wort is being soured. The goal is to have 5.5 gallons after boil so we want around 6.6 gallons of combined runnings before the boil. We also see a larger grain absorption factor since the grain has a longer contact period. So factoring that all in we want to strike grains with 5.5gal of water at 155F for a mash temp of 147F for 60min. That will give us around 3.75gal of first runnings (do not pull runnings yet)

  2. Cool Mash
    After the 60min mash (or when sugar conversion is complete) we need to cool the mash down so we can pitch the Lacto. Optimal temperature for Lacto is between 110-120F so we need to cool the wort down into that range. I personally like to use a couple of 2L soda bottles that are filled with water and frozen. Ill take those and put them in the mash and stir until the temperature drops to 117F. Thats where I personally like to hold temperature.

  3. Pitch Lacto
    As mentioned earlier there are a couple ways to pitch Lacto. Personally I like using unmilled grain. So thats the next step, pitching the lacto. Add the 1# of Vienna unmilled to the mash and stir it in. This acts as your lacto pitch and will start the souring process.

    4.Eliminate Oxygen
    Oxygen is your worst enemy from this point on. The more oxygen present the more your beer will have this awful bile / vomit smell to it which likes to linger around into the finished product. To eliminate as much oxygen as possible you want to spray the bed with CO2. Get a nice blanket of CO2 on the grain bed and then cover it with saran wrap. If you do not have CO2 I would suggest putting the saran wrap directly on the top of the grain bed to eliminate as much head space as possible. In my case I had CO2 and wrapped the top of the vessel so that no oxygen would get in when the lid was put on.

  4. Hold for 48-60 hours
    Next is the fun part, holding 117F for 48-60hrs. As a home brewer this is actually the hardest part. If you are using a cooler mash tun it would be best to put it in the warmest part of your house and wrap it with a blanket. If you have heating pads or anything to help maintain the heat I suggest using it. You will usually see 10-15F drop within 24hrs and finishing around 90-95F after 48-60hrs. But you really want to try and keep the temperature as close to the 110-120F temp as thats the happy range for Lacto. In my case SsBrewTech’s InfuSsion MashTun is perfect for handling this. It comes with an optional MTSS (temperature controller and heating pad) that allows me to set a temperature and walk away. The controller will turn on the heating pad when the temperature drops below the set temperature and will maintain the mash temp within 1F. I was able to hold between 116-118F for 60hrs using this product and ive found it to be the ideal setup for Sour Mashing or Kettle Souring. If you are interested in the InfuSsion Mash Tun check out this blog post InfuSsion Mash Tun.

  5. Vorlauf, Lauter, and Sparge
    After the 48-60hrs and you got the sourness level you are looking for, the brew day goes back to normal. Begin your Vorlauf and lauter and collect your first runnings. We are aiming to get around 3.75 gal of first runnings. Begin your sparge with around 168F water to collect the remaining 2.85 gal of wort to total 6.6 gal in your boil kettle.

  6. Boil, Cool, and Pitch
    Once you have gathered your 6.6 gal of wort you are ready for boil. This recipe calls for a 60 min boil with 1 addition of 1 oz. of Tettnanger hops at 60 min. During the boil you will also be adding the 1 oz. of coriander seed and 0.75 oz. of sea salt at the 15 min mark. Prepare your coriander seed while you are heating up the wort for the boil. You want to crack the coriander seed either using a spice cracker or putting the seed in a ziplock and cracking it with a rolling pin. By this time you should be about boiling. You really need to watch the boil for this beer. Since there is a lot of wheat in this beer you will get a lot of foam on the top of the beer while boiling which can cause boil over. Watch over the beer and adjust the heat source accordingly. When there is 15 minutes left add the sea salt and coriander seed. Cool and Pitch
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  • Last Updated: 2018-12-19 16:23 UTC