Mixed Berry Gose - Beer Recipe - Brewer's Friend

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Mixed Berry Gose

75 calories 7.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.017 (recipe based estimate)
Efficiency: 35% (brew house)
Source: byo.com
Calories: 75 calories (Per 12oz)
Carbs: 7.9 g (Per 12oz)
Created: Sunday June 16th 2019
1.023
1.006
2.3%
15.1
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb German - Wheat Malt5 lb Wheat Malt 37 2 46.5%
3.25 lb German - Pilsner3.25 lb Pilsner 38 1.6 30.2%
2 lb German - Acidulated Malt2 lb Acidulated Malt 27 3.4 18.6%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 4.7%
10.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Santiam0.5 oz Santiam Hops Pellet 6.5 Boil 60 min 15.12 100%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Water Agt Boil 15 min.
1 oz Ground Corriander Seed Spice Boil 10 min.
0.75 oz Sea Salt Spice Boil 10 min.
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 42 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 0.75 cup       CO2 Level: 3.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.03 16.1  
Mash volume with grains 4.89 19.6  
Grain absorption losses -1.34 -5.4  
Remaining sparge water volume (equipment estimates 4.58 g | 18.3 qt) 5.06 20.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.02 g | 28.1 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.09 36.4
Equipment Profile Used: System Default
 
Notes

Mill grains, not including acidulated malt. Do not mill rice hulls.

Dough in all grains except acidulated malt with 4 gallons water. Target holding temperature is 149 degrees. Mash for 60 minutes.

Add acidulated malt and mash for additional 45 minutes at 144 - 149 degrees.

Mash out to 168 degrees and sparge to collect 6.0 gallons in kettle.

Boil for 60 minutes.

Chill wort to 60 degrees, transfer, and pitch yeast. Add fruit (5-6 pounds pureed and frozen. Add frozen puree to primary.

Ferment at 68 degrees for 5-7 days.

Rack to secondary and allow beer to mature for 5 to 7 days.

Bottle/keg. Use 0.75 cups priming sugar if bottling.

July 2018: Got approximately 0.75 gallons. Use 1.2 oz/33 grams DME to prime.

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  • Last Updated: 2019-07-16 00:06 UTC