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Gose-Dera

Method: All Grain
Style: Gose
Boil Time: 70 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 10 gallons
Post Boil Size: 6.61 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 80% (brew house)
Hop Utilization: 98%
Calories: 158 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)

Created: Monday November 9th 2020

Original Gravity:

1.048

Final Gravity:

1.012

ABV (standard):

4.8%

IBU (tinseth):

6.2

SRM (morey):

3.5

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 lb	German - Wheat Malt5 lb Wheat Malt	37	2	55.6%
2 lb	German - Pilsner2 lb Pilsner	38	1.6	22.2%
2 lb	Bestmalz - BEST Acidulated2 lb BEST Acidulated	35.9	2.81	22.2%
9 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
8 g	Huell Melon8 g Huell Melon Hops		Pellet	7.2	Boil	30 min	6.22	100%
8 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
8 g	Huell Melon (Pellet) 8 g Huell Melon (Pellet) Hops		6.22	100%
8 g / $ 0.00

Other Ingredients

Amount	Name	Type	Use	Time
25 g	Sea salt	Flavor	Boil	10 min.
20 g	Coriander Seed	Spice	Boil	10 min.
35 g	lime peel	Flavor	Boil	10 min.
7 g	white pepper	Spice	Boil	10 min.
100 g	Hibiscus	Flavor	Boil	10 min.
10 ml	Lactic acid	Water Agt	Other	0 min.
1 each	Whirlfloc	Water Agt	Boil	15 min.
1 tsp	Yeast Nutrient	Water Agt	Boil	15 min.

Yeast

White Labs - German Ale/ Kölsch Yeast WLP029

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Medium
Optimum Temp:	65 - 69 °F	Starter:	No
Fermentation Temp:	66 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 87 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 27.65 psi Temp: 68 °F CO₂ Level: 2.5 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

1.- Strike water to 122F (50C) and add the grain bill. Mash for 20 minutes.
2.- Step up to 148F (64.4C) the mash temp for 60 minutes.
3.- Heat to a boil (for 15 minutes total).
4.- Cool wort to 95F (35C) and adjust ph down to 4.5 (Lactid acid).
5.- Add a lacto source
6.- Cover the the top of the kettle with plastic film to prevent any contaminants from entering while the wort is souring Allow to sit 24-48 hours at 95F (35C).
7.- Heat to a boil and brew as normal .

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2020-11-10 06:28 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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