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It gose around

Method: All Grain
Style: Gose
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 24.1 liters
Post Boil Size: 21.11 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
No Chill: 10 minute extended hop boil time
Calories: 150 calories (Per 330ml)
Carbs: 11.3 g (Per 330ml)

Created: Thursday August 6th 2020

Watermelon Gose

by Ivan Barenboim

OG: 1.048 FG: 1.010 ABV: 5.0% IBU: 7

Original Gravity:

1.050

Final Gravity:

1.006

ABV (standard):

5.9%

IBU (tinseth):

7.6

SRM (morey):

3.6

Mash pH

5.4

Cost $

21.29

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
2.30 kg	Weyermann - Pale Wheat2.3 kg Pale Wheat	$ 6.16 / kg $ 14.17	36	2	54.8%
1.50 kg	Weyermann - Pale Ale1.5 kg Pale Ale	$ 4.75 / kg $ 7.13	39	2.3	35.7%
0.15 kg	Weyermann - Acidulated0.15 kg Acidulated		27	3.4	3.6%
250 g	Cane Sugar250 g Cane Sugar		46	0	6%
4.20 kg / $ 21.29

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
14.50 g	Saaz14.5 g Saaz Hops	Pellet	2.7	Boil	10 min	3.17	52.7%
13 g	Hallertau Mittelfruh13 g Hallertau Mittelfruh Hops	Pellet	4.2	Boil	10 min	4.43	47.3%
27.50 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
14.50 g	Saaz (Pellet) 14.5 g Saaz (Pellet) Hops	3.17	52.7%
13 g	Hallertau Mittelfruh (Pellet)	4.43	47.3%
27.50 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
19.5 L	Infusion	70 °C	65 °C	60 min
9.5 L	Batch Sparge	76 °C	76 °C	15 min
Starting Mash Thickness: 4 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Type	Use	Time
21 g	Coriander Seed	Spice	Boil	10 min.
10 g	Table Salt	Flavor	Secondary	10 min.
10 g	Salt	Water Agt	Mash	1 hr.

Yeast

Lallemand - WildBrew Philly Sour

Amount:	1 Each	Cost:
Attenuation (avg):	85%	Flocculation:	High
Optimum Temp:	20 - 25 °C	Starter:	No
Fermentation Temp:	20 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 87 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^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Notes

Split the batch before boil into 2 to account for 15L + 5L after boil

Only 30 mins boil

Pitch 15L with Philly Sour
10L of this goes into keg
5L gets dry hopped

Boil the other 5L with no hops and then sour with L.plantarum for 48 hours, then boil for 20 mins, add hops to 7 ibus and pitch with Belle saison

Brew day 23/08/2020
Mash PH: 5.26 (should check the PH meter calibration)
Pre sparge SG: 1.052

OG: 1.049

28/08/2020
1.5L batch pitched with L.plantarum and Voss ended at PH of 3.63 and FG: 1.012 (OG for this one was 1.052 because of added sugar)
Tasted good, decently tart. Detected no flavor from voss, if there was orange, it got marked because of PH

01/09/2020
Philly Sour PH: 3.26.
SG: 1.014
Taste lemony with some pineapple flavours. Aroma masked by the yeast in suspension
This and belle saison still bubbling away

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2020-09-01 06:29 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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