Paloma Gose - Beer Recipe - Brewer's Friend

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Paloma Gose

245 calories 24.2 g 16 oz
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Beer Stats
Method: All Grain
Style: Gose
Boil Time: 60 min
Batch Size: 46 gallons (fermentor volume)
Pre Boil Size: 50 gallons
Post Boil Size: 49 gallons
Pre Boil Gravity: 1.072 (recipe based estimate)
Post Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 245 calories (Per 16oz)
Carbs: 24.2 g (Per 16oz)
Created: Friday February 21st 2020
1.074
1.017
7.4%
0.0
4.4
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
75 lb German - Bohemian Pilsner75 lb Bohemian Pilsner 38 1.9 57.7%
55 lb German - Pale Wheat55 lb Pale Wheat 39 1.5 42.3%
130 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
250 g Table Salt Spice Boil 5 min.
 
Yeast
Safale - American Ale Yeast US-05
Amount:
14 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 1095 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 Volumes
 
Target Water Profile
Whistle Punk
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
152 °F 152 °F 45 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 47.5 gal (190 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 35.5 gal (142 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 59.15 gal (236.6 qt). Suggest reducing strike water volume to 1.6 gal (6.4 qt) and adding 47.15 gal (188.6 qt) sparge/top-off. 48.75 195  
Strike water volume at mash thickness of 1.5 qt/lb 48.75 195  
Mash volume with grains 59.15 236.6  
Grain absorption losses -16.25 -65  
Remaining sparge water volume (equipment estimates 15.25 g | 61 qt) 17.75 71  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 47.5 g | 190 qt) 50 200  
Boil off losses -1.5 -6  
Post boil Volume (equipment estimates 46 g | 184 qt) 49 196  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 49 g | 196 qt) 46 184  
Total: 66.5 266
Equipment Profile Used: System Default
 
Notes

Sour with Good Belly Like Normal.
Used 60ml Lactic 88 in Mash for pH and 6oz Lactic 88 in kettle to keep out bacteria. Shoot for 4.4pH pre souring.

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  • Last Updated: 2020-02-21 16:45 UTC