Elder Goose - Beer Recipe - Brewer's Friend

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Elder Goose

176 calories 15 g 12 oz
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Beer Stats
Method: All Grain
Style: Gose
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.26 gallons
Post Boil Size: 5.01 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 90% (brew house)
Calories: 176 calories (Per 12oz)
Carbs: 15 g (Per 12oz)
Created: Thursday November 21st 2019
1.054
1.009
5.9%
5.0
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Great Western - White Wheat4 lb White Wheat 37 3.5 50%
4 lb Bestmalz - BEST Heidelberg4 lb BEST Heidelberg 38 1.3 50%
8 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 g Barth-Haas - Hallertau Blanc6 g Hallertau Blanc Hops Pellet 11.2 Boil 15 min 5.01 100%
6 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Jacobsen Salt Sel Gris Flavor Kegging 5 min.
0.50 oz Tellicherry Peppercorns (Lightly crushed) Spice Boil 5 min.
0.50 oz Coriander Seed Spice Boil 5 min.
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 88 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.35 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.66 gal Strike 158 °F 148 °F 60 min
4.25 gal Batch Sparge 170 °F 170 °F --
Starting Mash Thickness: 1.33 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 2.66 10.6  
Mash volume with grains 3.3 13.2  
Grain absorption losses -1 -4  
Remaining sparge water volume 5.85 23.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7.26 29  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 5.01 20  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor 5 20  
Total: 8.51 34
Equipment Profile Used: System Default
 
Notes

Bru'n Water profile - Yellow Balanced

1.020 starter using Omega Yeast's Lacto Blend kept at 85°F in a water bath with an immersion circulator for 2 days.

Day 1 - Boil for 45 minutes with no hops and chill to 90°F then pre-acidify using lactic acid to 4.3 pH and pitch lacto starter. Sanitize temp control and put in wort with a heat wrap to keep temp at 85°F

Day 2 - In 12 hours, my pH went from 4.3 to 3.5. Verify pH with meter and then bring the wort back up to a boil to kill lacto and then add hops and spices at listed times.

Version 1: added salt in fermentor when packaging. Salt level was appropriate to my palate but will decrease from 10g to 8g to see how it changes. Will consider adding salt near flame out for convenience and to further reduce oxygen pickup.

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  • Last Updated: 2021-09-23 16:10 UTC