Hibiscus Gose - Beer Recipe - Brewer's Friend

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Hibiscus Gose

150 calories 13.1 g 12 oz
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Beer Stats
Method: BIAB
Style: Gose
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.75 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Nick Guzek (Lazy Cat Brewing Co.)
Calories: 150 calories (Per 12oz)
Carbs: 13.1 g (Per 12oz)
Created: Sunday April 21st 2019
1.046
1.008
4.9%
5.3
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb American - White Wheat5 lb White Wheat 40 2.8 50%
5 lb United Kingdom - Pilsen5 lb Pilsen 36 1.8 50%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.33 oz Mount Hood0.333 oz Mount Hood Hops Pellet 4.8 Boil 60 min 5.27 100%
0.33 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.75 g Table Salt Water Agt Boil 10 min.
1 oz coriander Spice Boil 10 min.
45 g Hibiscus Leaf Herb Boil 0 min.
7 ml Lactic acid Water Agt Mash 0 min.
 
Yeast
Omega Yeast Labs - Voss Kveik OYL-061
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
Medium
Optimum Temp:
68 - 98 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 83 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 Volumes
 
Target Water Profile
Adam's Morgan DC-Home May 2019 Test
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 25 175 85 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 149 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.51 g | 34 qt) 9.25 37  
Mash volume with grains (equipment estimates 9.31 g | 37.2 qt) 10.05 40.2  
Grain absorption losses -1.25 -5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.01 g | 28 qt) 7.75 31  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 9.25 37
Equipment Profile Used: System Default
 
Notes

Mash PH of 5.3 using lactic acid to achieve.
Bring to Brief 5-10 min boil then cool.
Then lower with Lactic Acid to 4.5 before pitching 1L starter of OYL-605.
Purge Kettle with Co2 then cover with sanitized lid and let sit for 18-24 hours room temp or higher.
Goal PH of 3.2-3.5.
Then resume brew as normal.

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  • Last Updated: 2019-08-16 12:47 UTC