GoseBerry - Beer Recipe - Brewer's Friend

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GoseBerry

130 calories 11.4 g 16 oz
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Beer Stats
Method: All Grain
Style: Gose
Boil Time: 30 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 130 calories (Per 16oz)
Carbs: 11.4 g (Per 16oz)
Created: Monday July 29th 2019
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1.040
1.007
4.3%
10.9
3.4
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 lb German - Wheat Malt3.5 lb Wheat Malt 37 2 46.7%
2 lb German - Rye2 lb Rye 38 3.5 26.7%
1.50 lb German - CaraFoam1.5 lb CaraFoam 37 1.8 20%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 6.7%
7.50 lbs / ₹ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Yakima Valley Hops - NZ Nelson Sauvin2 oz NZ Nelson Sauvin Hops Pellet 10 Whirlpool at 185 °F 30 min 10.89 100%
2 oz / ₹ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.65 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1.40 g Epsom Salt Water Agt Mash 1 hr.
3.10 g Gypsum Water Agt Mash 1 hr.
1.80 g Slaked Lime Water Agt Mash 1 hr.
1.80 g Table Salt Water Agt Mash 1 hr.
28 g Sea Salt Flavor Boil 30 min.
4.50 g Fermax Other Boil 10 min.
0.50 g Irish Moss Fining Boil 10 min.
500 g Dried Gooseberry Flavor Secondary 7 days
1.50 oz Dried Orange Peels Flavor Secondary 7 days
2 g Gelatin Fining Kegging 2 days
 
Yeast
Omega Yeast Labs - HotHead Ale OYL-057
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Medium High
Optimum Temp:
62 - 98 °F
Starter:
No
Fermentation Temp:
78 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 73 B cells required
₹ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 18.89 psi       Temp: 42 °F       CO2 Level: 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
7.6 gal Strike = 154 Infusion -- 150 °F 90 min
Starting Mash Thickness: 4 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 4 qt/lb 7.5 30  
Mash volume with grains 8.1 32.4  
Grain absorption losses -0.94 -3.8  
Remaining sparge water volume (equipment estimates 0.01 g | 0.1 qt) 0.44 1.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.33 g | 25.3 qt) 6.75 27  
Boil off losses -0.75 -3  
Post boil Volume 5.58 22.3  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Going into fermentor 5.5 22  
Total: 7.94 31.8
Equipment Profile Used: System Default
 
Notes

1) Add phosphoric acid to get pH down to 4.5, before adding the probiotic capsules.
2) Wait for the pH to drop to 3.3, before resuming boiling.
3) Use 100ml slurry.
4) Use hop bag for the fruit & peels.

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  • Last Updated: 2019-08-01 07:55 UTC