Holiday Party Blueberry Gose

Method: BIAB
Style: Gose
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 130 calories (Per 12oz)
Carbs: 11.4 g (Per 12oz)

Created: Friday November 22nd 2019

Original Gravity:

1.040

Final Gravity:

1.007

ABV (standard):

4.4%

IBU (tinseth):

7.4

SRM (morey):

2.7

Mash pH

n/a

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 lb	German - Pale Wheat5 lb Pale Wheat	39	1.5	55.6%
4 lb	German - Pilsner4 lb Pilsner	38	1.6	44.4%
9 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Citra0.5 oz Citra Hops		Pellet	11	Boil	10 min	7.4	100%
0.50 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.50 oz	Citra (Pellet)		7.4	100%
0.50 oz / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
0.50 oz	Sea Salt		Other	Boil	2 min.
0.50 oz	Coriander Seeds		Spice	Boil	2 min.

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:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 79 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

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
3.375 gal		Batch Sparge	152 °F	152 °F	60 min

Quick Water Requirements

Water	Gallons	Quarts
Strike water volume	8.88	35.5
Mash volume with grains	9.6	38.4
Grain absorption losses	-1.13	-4.5
Mash Lauter Tun losses	-0.25	-1
Pre boil volume (equipment estimates 7.52 g \| 30.1 qt)	7.5	30
Boil off losses	-1.5	-6
Hops absorption losses (first wort, boil, aroma)	-0.02	-0.1
Post boil Volume	6	24
Volume into fermentor	6	24
Total:	8.88	35.5
Equipment Profile Used:	System Default

Date	Days	Event	Gravity	Volume	pH	Temp	Updated	Comment
12/4/2019 10:31 PM over 4 years ago	+0	Brew Day Complete	1.045	6 Gallons	3.05	68 °F	12/18/2019 3:20 PM over 4 years ago	Used 0.7 oz of crushed coriander seeds. Used 1.0 oz of sea salt. Dropped ph to 4.5 using lactic acid. Then, 15 tabs of Swanson's probiotic were used for souring. Let ferment at 68f for 1 week. Cold crashed at 35f for 1 week. Added 6lbs pasteurized blueberries.

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Last Updated: 2019-11-22 16:42 UTC

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Holiday Party Blueberry Gose