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Gose Base

137 calories 13.4 g 330 ml
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Beer Stats
Method: BIAB
Style: Weissbier
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 62% (brew house)
Source: Connor Gregory
Calories: 137 calories (Per 330ml)
Carbs: 13.4 g (Per 330ml)
Created: Monday March 30th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Joe White - Wheat Malt2.5 kg Wheat Malt $ 6.00 / kg
$ 15.00 		37.3 2.15 50%
2.50 kg Weyermann - Pilsner2.5 kg Pilsner $ 2.60 / kg
$ 6.50 		36 1.5 50%
5 kg / $ 21.50
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Centennial10 g Centennial Hops $ 110.00 / kg
$ 1.10 		Pellet 10 Boil 60 min 13.47 100%
10 g / $ 1.10
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Gypsum Water Agt Mash 1 hr.
7.60 g Citric acid Water Agt Mash 1 hr.
1 each Whirlfloc Water Agt Boil 15 min.
1 tsp BSG - Fermax Yeast Nutrient Other Boil 15 min.
 
Yeast
Mangrove Jack - US West Coast Yeast M44
Amount:
1 Each
Cost:
$ 6.00 / each
$ 6.00
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
15 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
Lallemand - WILDBREW™ SOUR PITCH
Amount:
2 Grams
Cost:
$ 2.00 / g
$ 4.00
Attenuation (avg):
0%
Flocculation:
Low
Optimum Temp:
30 - 40 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
$ 10.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 32.7 L) 30.9
Mash volume with grains (equipment estimates 36 L) 34.2
Grain absorption losses -5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.8 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 21
Volume into fermentor 21
Total: 30.9  
Equipment Profile Used: System Default
 
Notes

Do a standard mash at ~5.3ph once finished complete a small boil (15mins) to sterilise equipment. Cool wort down to 35c and drop ph down to ~4.5. Add lacto and sour to taste (~3.2-3.6). Let sour overnight and check to taste in the morning. Once taste is desired complete a 60min boil and ferment as usual.

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  • Last Updated: 2020-11-27 04:17 UTC