4Gs Berry Gose - Beer Recipe - Brewer's Friend

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4Gs Berry Gose

130 calories 11.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Gose
Boil Time: 15 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 6.43 gallons
Post Boil Size: 6.12 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 130 calories (Per 12oz)
Carbs: 11.4 g (Per 12oz)
Created: Friday May 31st 2019
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OG: 1.050 FG: 1.012 ABV: 5.0% IBU: 13

1.040
1.007
4.3%
15.2
3.8
6.1
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.25 lb Finland - Pale Ale Malt4.25 lb Pale Ale Malt 36 2 45.9%
4 lb American - White Wheat4 lb White Wheat 40 2.8 43.2%
1 lb German - Acidulated Malt1 lb Acidulated Malt - (late boil kettle addition) 27 3.4 10.8%
9.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Crystal1 oz Crystal Hops Pellet 4.3 Boil 60 min 15.2 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Coriander Spice Boil 10 min.
0.75 oz Red Sea Salt Flavor Boil 10 min.
1 each Whirlfloc Water Agt Boil 5 min.
1 oz Lactic acid Water Agt Kegging 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 79 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.35 Volumes
 
Target Water Profile
Oxford Michigan USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
25 6 177.7 283.4 39 55.3
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Strike 166 °F 152 °F 60 min
4.5 gal Batch Sparge -- 170 °F 5 min
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 4.63 18.5  
Mash volume with grains 5.37 21.5  
Grain absorption losses -1.16 -4.6  
Remaining sparge water volume (equipment estimates 3.19 g | 12.8 qt) 3.21 12.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.41 g | 25.7 qt) 6.43 25.7  
Boil off losses -0.38 -1.5  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 6 g | 24 qt) 6.12 24.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.12 g | 24.5 qt) 6 24  
Total: 7.84 31.3
Equipment Profile Used: System Default
 
Notes

Mash without Acidulated malt for 30 minutes. Add AM and mash for another 30 minutes.

Add cracked coriander and sea salt at 10 minutes left in boil.

Add 1.5oz of Lactic Acid and watermelon extract at kegging.

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  • Last Updated: 2021-04-11 14:17 UTC