Neil and Ian's Gose - Beer Recipe - Brewer's Friend

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Neil and Ian's Gose

148 calories 14.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Gose
Boil Time: 60 min
Batch Size: 11.5 gallons (fermentor volume)
Pre Boil Size: 13.25 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 148 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)
Created: Sunday July 14th 2019
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Guava Lime Gose

by Todd Cogswell

OG: 1.047 FG: 1.011 ABV: 4.8% IBU: 8

1.045
1.010
4.6%
8.2
4.3
4.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb German - Munich Light1 lb Munich Light 37 6 4.6%
2 lb German - Acidulated Malt2 lb Acidulated Malt 27 3.4 9.1%
6.40 lb Belgian - Pilsner6.4 lb Pilsner 37 1.6 29.2%
12.50 lb American - Red Wheat12.5 lb Red Wheat 38 2.5 57.1%
21.90 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 60 min 8.18 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Gypsum Water Agt Mash 1 hr.
1 oz Corriander Spice Boil 1 hr.
4 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
1 oz Table Salt Water Agt Mash 1 hr.
 
Yeast
Wyeast - Lactobacillus 5335
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
-
Optimum Temp:
60 - 95 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 171 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.3 Volumes
 
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
8.4 gal Single Infusion, Light body Infusion -- 149 °F 75 min
10.5 gal Batch Sparge Sparge -- 168 °F 5 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: 13.04 gal (52.15 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.04 gal (4.15 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 8.21 32.9  
Mash volume with grains 9.96 39.9  
Grain absorption losses -2.74 -11  
Remaining sparge water volume (equipment estimates 7.81 g | 31.3 qt) 8.03 32.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.04 g | 52.2 qt) 13.25 53  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 11.5 46  
Going into fermentor 11.5 46  
Total: 16.24 65
Equipment Profile Used: System Default
 
Notes

mashed, cooled to 110f, kettle soured via Lactobacillus Blend for 12-18 hrs, boiled, hopped, cooled, yeast pitched.

don't forget to add yeast nutrient!

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-07-17 15:54 UTC