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Philly Chilli Rhubarb Gose

Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 14 liters (fermentor volume)
Pre Boil Size: 17 liters
Post Boil Size: 15 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 191 calories (Per 330ml)
Carbs: 15.3 g (Per 330ml)

Created: Saturday September 26th 2020

Original Gravity:

1.063

Final Gravity:

1.009

ABV (standard):

7.2%

IBU (tinseth):

22.2

SRM (morey):

4.2

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
1 kg	German - Wheat Malt1 kg Wheat Malt	37	2	25%
0.30 kg	German - Carapils0.3 kg Carapils	35	1.3	7.5%
0.50 kg	German - Acidulated Malt0.5 kg Acidulated Malt	27	3.4	12.5%
1 kg	Thomas Fawcett - Maris Otter Low Colour Malt1 kg Maris Otter Low Colour Malt	36.8	1.8	25%
0.20 kg	Rice Hulls0.2 kg Rice Hulls	0	0	5%
0.50 kg	Grain Millers - Flaked Oats0.5 kg Flaked Oats	34.6	1.5	12.5%
0.50 kg	Torrified Wheat0.5 kg Torrified Wheat	36	2	12.5%
4 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
10 g	Bramling Cross10 g Bramling Cross Hops	Pellet	6.5	Boil	45 min	10.25	10%
20 g	Bramling Cross20 g Bramling Cross Hops	Pellet	6.5	Boil	10 min	8.09	20%
30 g	Bramling Cross30 g Bramling Cross Hops	Pellet	6.5	Whirlpool at 80 °C	0 min	3.9	30%
40 g	Bramling Cross40 g Bramling Cross Hops	Pellet	6.5	Dry Hop	5 days		40%
100 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
100 g	Bramling Cross (Pellet) 100 g Bramling Cross (Pellet) Hops		22.24	100%
100 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
10 L	Step 1 Protein Rest	Strike	58 °C	50 °C	20 min
8 L	Step 2 Saccharification	Infusion	90 °C	67 °C	60 min
6 L	Sparge	Sparge	90 °C	77 °C	10 min
Starting Mash Thickness: 1.5 L/kg Starting Grain Temp: 22 °C

Other Ingredients

Amount	Name	Type	Use	Time
2 each	Habanero Chilli	Flavor	Boil	15 min.
20 g	Sea salt	Spice	Boil	10 min.
15 g	Coriander seeds	Spice	Boil	10 min.
1.90 kg	Rhubarb	Flavor	Boil	15 min.
1 each	Protafloc	Fining	Boil	15 min.
15 g	Yeast Nutrient	Water Agt	Boil	15 min.
3 each	Birds eye chilli	Flavor	Boil	15 min.
2 kg	Rhubarb	Flavor	Secondary	5 days

Yeast

Lallemand - WildBrew Philly Sour

Amount:	1 Each	Cost:
Attenuation (avg):	85%	Flocculation:	High
Optimum Temp:	20 - 25 °C	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 76 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 1.9 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
40	7	22	54	15	54
85J05XX
Mash Chemistry and Brewing Water Calculator

Notes

Kept chilli’s after boil and put in fermenter
Pitched @ 27 degrees
Full Pack of Lallemand Philly Sour Yeast
14 Litres in the ferm bucket

1060 Pre Boil Gravity
OG 1062

Ferment for 14 days at 23 degrees
Dry Hop and Rhubarb addition (cooked with salt) at 5 days

Last Updated and Sharing

387

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Public: Yup, Shared
Last Updated: 2020-09-27 15:58 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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