Just Plain Gose - Beer Recipe - Brewer's Friend

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Just Plain Gose

159 calories 17.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Gose
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Post Boil Size: 3.25 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Stephen Stanley
Hop Utilization: 82%
Calories: 159 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created: Tuesday February 11th 2020
1.048
1.014
4.6%
5.9
3.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb German - Wheat Malt3 lb Wheat Malt 37 2 56.1%
2 lb German - Pale Ale2 lb Pale Ale 39 2.3 37.4%
3 oz Rice Hulls3 oz Rice Hulls 0 0 3.5%
2.50 oz German - Acidulated Malt2.5 oz Acidulated Malt 27 3.4 2.9%
5.34 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz Spalt0.3 oz Spalt Hops Pellet 4.5 Boil at 202 °F 30 min 5.94 100%
0.30 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.20 oz Juniper Berries, crushed Spice Whirlpool 10 min.
0.35 oz Coriander, crushed Spice Whirlpool 10 min.
0.20 oz Sea Salt Flavor Boil 10 min.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
 
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) 47 B cells required
- Lacto Delbrueckii
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 47 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal Infusion -- 156 °F 60 min
2 gal Sparge -- 170 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 2 8  
Mash volume with grains 2.43 9.7  
Grain absorption losses -0.67 -2.7  
Remaining sparge water volume (equipment estimates 3.43 g | 13.7 qt) 2.91 11.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.51 g | 18 qt) 4 16  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume (equipment estimates 3 g | 12 qt) 3.25 13  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 3.25 g | 13 qt) 3 12  
Total: 4.92 19.7
Equipment Profile Used: System Default
 
Notes

Sous Vide mash. Acidify wort with lactic to pH 4.5 before souring.
Kettle sour: Cool to 112 degrees, purge headspace with CO2, cover wort with plastic wrap and sour to pH 3.6. Boil 60 mins.
Add hops and spices per recipe.
Cucumber, 2#, peeled and mashed, added at high krauesen.
Salt: Boil 10 mins, check at bottling, adjust (up) to taste.
Modified 11/27/19 per CB&B guidance. Test adding lacto at start of fermentation.

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  • Last Updated: 2020-02-17 00:52 UTC