MTF Gose - Beer Recipe - Brewer's Friend

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MTF Gose

117 calories 9 g 330 ml
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Beer Stats
Method: All Grain
Style: Gose
Boil Time: 0 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 28.5 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Ash Gillman
Calories: 117 calories (Per 330ml)
Carbs: 9 g (Per 330ml)
Created: Monday September 16th 2019
1.039
1.005
4.4%
0.0
3.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg New Zealand - Wheat Malt4 kg Wheat Malt 35.4 2.13 50%
3.70 kg American - Pilsner3.7 kg Pilsner 37 1.8 46.2%
0.30 kg New Zealand - Sour Grapes Malt0.3 kg Sour Grapes Malt 34 2.03 3.7%
8 kg / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
8 g Gypsum Water Agt Mash 1 hr.
3 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
White Labs - Saccharomyces "Bruxellensis" Trois WLP644
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
21 - 29 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 137 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 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
Infusion -- 63 °C 60 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 20
Mash volume with grains (equipment estimates 13.8 L) 25.3
Grain absorption losses -8
Remaining sparge water volume 17.4
Mash Lauter Tun losses -0.9
Pre boil volume 28.5
Boil off losses  
Post boil Volume 28.5
Top off amount 11.5
Going into fermentor 40
Total: 37.4  
Equipment Profile Used: System Default
 
Notes

Normal starter for 644. 2 yakult into 2 ball jars of wort.

Sparge as normal.

Heat wort to 80C, add salt and coriander, and then turn the heat off.

Adjust PH ~4.2 to limit growth Clostridium butyricum and other potential off-flavor bacteria. Not necessary, but this is a best practice suggestion. See How to Pre-Acidify for instructions. http://www.milkthefunk.com/wiki/SourWorting#Howto_Pre-Acidify

Chill the wort down to 95°f, and transfer to a CO2 purged carboy or keg. Add the 1 liter of OYL-605 Lactobacillus Blend starter. Allow it to sour for 24 hours. No external heating is required.

After the souring phase, pitch WLP644 Trois. You can aerate if you feel necessary. After 2 weeks a stable gravity should be reached.

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  • Last Updated: 2019-09-17 11:08 UTC