Brut Gose Pilot Recipe - Beer Recipe - Brewer's Friend

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Brut Gose Pilot Recipe

131 calories 12.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Gose
Boil Time: 15 min
Batch Size: 88 gallons (fermentor volume)
Pre Boil Size: 115 gallons
Pre Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Austin
Calories: 131 calories (Per 12oz)
Carbs: 12.9 g (Per 12oz)
Created: Friday February 15th 2019
1.040
1.009
4.0%
3.8
3.1
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
85 lb American - Pilsner85 lb Pilsner 37 1.8 70.8%
35 lb American - White Wheat35 lb White Wheat 40 2.8 29.2%
120 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Palisade4 oz Palisade Hops Pellet 7.5 Boil 15 min 3.82 5.4%
7 oz Hallertau Blanc7 oz Hallertau Blanc Hops Pellet 8.6 Dry Hop 6 days 9.5%
14 oz Huell Melon14 oz Huell Melon Hops Pellet 7.1 Dry Hop 6 days 18.9%
14 oz Mosaic14 oz Mosaic Hops Pellet 10.9 Dry Hop 6 days 18.9%
7 oz Hallertau Blanc7 oz Hallertau Blanc Hops Pellet 8.6 Dry Hop 4 days 9.5%
14 oz Huell Melon14 oz Huell Melon Hops Pellet 7.1 Dry Hop 4 days 18.9%
14 oz Mosaic14 oz Mosaic Hops Pellet 10.9 Dry Hop 4 days 18.9%
74 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
16 oz Coriander Spice Boil 0 min.
12 oz Sea Salt Spice Boil 0 min.
30 ml Amylo 300 Water Agt Mash 0 min.
36 lb Pinot Grigio Must Flavor Mash 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:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 3329 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Cedar Falls, IA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
120 12 17 100 121 140
1:1 RO:Muni

Strike 42 gallons (21 RO/21 Muni)
102 g CaSO4
16 g NaCl
76 g CaCl2

Sparge 98 gallons (49 RO/49 Muni)
1 oz phos acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
42 gal Infusion -- 164 °F 60 min
Conversion Rest Temperature -- 144 °F 60 min
98 gal Sparge -- 168 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 88.53 gal (354.1 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 76.53 gal (306.1 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 54.6 gal (218.4 qt). Suggest reducing strike water volume to 2.4 gal (9.6 qt) and adding 42.6 gal (170.4 qt) sparge/top-off. 45 180  
Strike water volume at mash thickness of 1.5 qt/lb 45 180  
Mash volume with grains 54.6 218.4  
Grain absorption losses -15 -60  
Remaining sparge water volume (equipment estimates 58.78 g | 235.1 qt) 85.25 341  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 88.53 g | 354.1 qt) 115 460  
Boil off losses -0.38 -1.5  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 88 352  
Going into fermentor 88 352  
Total: 130.25 521
Equipment Profile Used: System Default
 
Notes

Adjusted OG is 1.045, when considering the pinot grigio must addition

Kettle Sour to +/- 0.1 pH of 3.2

Pitch at 65F
Ferment at 68F

Add Pinot Grigio Must @~1.023

Crash to 62F after diacetyl rest; begin DH schedule after 48 hours

DH @ 1.5 lbs/bbl

Day One- Discard yeast, add DH1
Day Two - Idle
Day Three - Add DH2
Day Four - Idle
Day Five - Idle
Day Six - Crash to 34F
Day Seven - Remove DH

Mashing low to encourage beta-amylase activity, in hopes of reaching higher fermentability pre-enzyme addition. The amyloglucosidase will be added to the mash tun after diacetyl rest at a dosage rate of 4 ml/hL of preboil wort. 4 hL ~ 5bbl, so dosing with 30 mL of Amylo 300. Sparging cool as well to minimize the opportunity to kill conversion. Targeting mash pH of 5.5.

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  • Last Updated: 2019-02-18 23:02 UTC