Salty Bear Gose - Beer Recipe - Brewer's Friend

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Salty Bear Gose

165 calories 17.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Gose
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13.52 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Holland CoOp
Calories: 165 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Saturday May 25th 2019
1.050
1.013
4.9%
8.2
3.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - Red Wheat9 lb Red Wheat 38 2.5 47.4%
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 52.6%
19 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Liberty1 oz Liberty Hops Pellet 4 Boil 60 min 8.24 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Whirlfloc Water Agt Boil 5 min.
10 tsp yeast energizer Water Agt Boil 5 min.
6.50 g Calcium Chloride Water Agt Mash 1 hr.
1.50 g Epsom Salt Water Agt Mash 1 hr.
8.50 g Gypsum Water Agt Mash 1 hr.
6 ml Lactic acid Water Agt Mash 1 hr.
4 g Table Salt Water Agt Mash 1 hr.
1 oz kosher salt Flavor Boil 10 min.
1 oz coriander Flavor Boil 10 min.
 
Yeast
Imperial Yeast - L05 Cablecar
Amount:
2 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium High
Optimum Temp:
55 - 65 °F
Starter:
Yes
Fermentation Temp:
69 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 774 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.8 gal Strike @152 Infusion -- 148 °F 60 min
3.7 gal Rinse to boil volume Sparge -- 160 °F --
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.54 gal (50.15 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.54 gal (2.15 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 17.67 gal (70.66 qt). Suggest reducing initial strike volume to 10.48 gal (41.92 qt) and adding 5.67 gal (22.66 qt) sparge/top-off. 16.15 64.6  
Strike water volume (equipment estimates 15.16 g | 60.7 qt) 16.15 64.6  
Mash volume with grains (equipment estimates 16.68 g | 66.7 qt) 17.67 70.7  
Grain absorption losses -2.38 -9.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.54 g | 50.2 qt) 13.52 54.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 11 44  
Volume into fermentor 11 44  
Total: 16.15 64.6
Equipment Profile Used: System Default
 
Notes

After mash bring to a boil for 10 min then lower below 107F. Pitch lactobacillus bravis WLP672 and maintain temp between 80F and 107F for 18-36 hours depending on desired sourness (taste test). Once sourness is reached follow 60 minute boil schedule with hops at 60 min and salt at 10 min. Cool and pitch yeast.

Blue Ghosta Gose 5 gallon batch:
Add blueberry after yeast calms down.

Salty Bear Gose 5 gallon batch:
Lime additions: Zest 5 limes at flame out (both batches). After yeast calm down zest 7 limes in vodka tincture and add to fermenter or at kegging (strain out zest).

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  • Public: Yup, Shared
  • Last Updated: 2019-06-11 13:32 UTC
  • Snapshot Created: 2019-05-25 20:18 UTC