Cinnamon Myrtle MTF Gose - Beer Recipe - Brewer's Friend

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Cinnamon Myrtle MTF Gose

117 calories 9 g 330 ml
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Beer Stats
Method: All Grain
Style: Gose
Boil Time: 60 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: Saturday September 21st 2019
1.039
1.005
4.4%
0.0
3.4
5.7
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.
5 g Cinnamon myrtle Herb Primary 7 days
11 g Table Salt Water Agt Primary 7 days
50 g Vodka Other Primary 7 days
 
Yeast
White Labs - Saccharomyces "Bruxellensis" Trois WLP644
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Low
Optimum Temp:
21 - 29 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 137 B cells required
- Yakult (L. Casei)
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Low
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 137 B cells required
- IBS Tablet (L. Plantarum)
Amount:
4 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Low
Optimum Temp:
-18 - -18 °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 (equipment estimates 23.1 L) 17.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 34.2 L) 28.5
Boil off losses -5.7
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. Yakult and IBS tables starters for souring.

Sparge as normal.

Heat wort to 80C, add salt and cinnamon myrtle, 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. I did not aerate. After 2 weeks a stable gravity should be reached.

Taste notes: Very nice. I got some notes that might have been light DMS, or could have been the cinnamon myrtle. Although that sounds bad, it was very light and added a great subtle complexity. Not too bad head retention either. I would repeat this verbatim.

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  • Public: Yup, Shared
  • Last Updated: 2020-01-31 11:53 UTC
  • Snapshot Created: 2019-09-21 03:25 UTC
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