American Gose Base Recipe Test 1 - Beer Recipe - Brewer's Friend

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American Gose Base Recipe Test 1

153 calories 13.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Gose
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Josh
Hop Utilization: 88%
Calories: 153 calories (Per 12oz)
Carbs: 13.2 g (Per 12oz)
Created: Monday August 26th 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb American - Pilsner4.5 lb Pilsner 37 1.8 40.9%
4.50 lb American - White Wheat4.5 lb White Wheat 40 2.8 40.9%
1 lb German - Acidulated Malt1 lb Acidulated Malt 27 3.4 9.1%
1 lb Rice Hulls1 lb Rice Hulls 0 0 9.1%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Boil at 69 °F 60 min 10.05 100%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g sea salt Flavor Boil 10 min.
20 g crushed coriander Flavor Boil 10 min.
1 oz irish moss Fining Boil 10 min.
1 each campden tablet Water Agt Mash 3 hr.
32 oz mango goodbelly carton Other Other 1 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 0 0 175 90 0
1 campden tablet in mash
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal All grains EXCEPT Acidulated Temperature -- 113 °F 15 min
Temperature -- 149 °F 60 min
Add Acidulated malt Temperature -- 152 °F 45 min
1.5 gal Target pH 4.5 Sparge -- 168 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.44 13.8  
Mash volume with grains 4.32 17.3  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 5.96 g | 23.8 qt) 5.69 22.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.77 g | 31.1 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 9.13 36.5
Equipment Profile Used: System Default
 
Notes

Follow Step Mash Instructions (estimated 3 hrs)
Boil for 10 mins
Lactic acid to adjust pH as necessary to get down to 4.5 at end of boil
Cool to 98*F as fast as possible and hold that temp 24+ hours
Add 1 full carton mango GoodBelly
Add CO2 blanket and cover
Wait 12-24 hours (**Target pH 3.4)
Test acidity with pH meter, pH strips, or by taste every 8 hours until desired perceivable acidity is achieved
Boil again 90 minutes
Cool to 68*F as fast as possible
Pitch US-05

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  • Last Updated: 2019-09-06 20:17 UTC