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Gose

Method: All Grain
Style: Gose
Boil Time: 30 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.25 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Hunter F
Hop Utilization: 97%
Calories: 144 calories (Per 12oz)
Carbs: 14.3 g (Per 12oz)

Created: Friday January 22nd 2021

Mangose

by seetu

OG: 1.038 FG: 1.003 ABV: 4.6% IBU: 9

Gose (Cherry + Apricot + Philly Sour)

by Wilder Drive Brewing Company

OG: 1.047 FG: 1.006 ABV: 5.3% IBU: 11

No Pun Necessary - Tropical Gose

by nkgarfield

OG: 1.047 FG: 1.007 ABV: 5.3% IBU: 11

Original Gravity:

1.044

Final Gravity:

1.010

ABV (standard):

4.5%

IBU (tinseth):

9.9

SRM (morey):

3.2

Mash pH

5.2

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 lb	Avangard - Pilsner4 lb Pilsner	37.3	1.7	44.4%
4 lb	Briess - Wheat Malt, White4 lb Wheat Malt, White	39.1	2.5	44.4%
1 lb	Rice Hulls1 lb Rice Hulls	0	0	11.1%
9 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1 oz	Yakima Chief Hops - German Hallertau1 oz German Hallertau Hops		Pellet	3.6	Boil	30 min	9.9	100%
1 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1 oz	Yakima Chief Hops - German Hallertau (Pellet)		9.9	100%
1 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
3.5 gal	Protein rest	Infusion	134 °F	131 °F	10 min
		Infusion	131 °F	150 °F	45 min
	Mash out	Temperature	150 °F	168 °F	15 min
3.8 gal		Sparge	168 °F	168 °F	30 min
Starting Mash Thickness: 1.3 qt/lb Starting Grain Temp: 70 °F

Other Ingredients

Amount	Name	Type	Use	Time
1 each	Campden Tablets	Water Agt	Mash	70 min.
0.50 oz	Pink Himalayan sea salt	Spice	Boil	10 min.
0.50 oz	Coriander Seed	Spice	Boil	10 min.
1 each	Whirlfloc	Fining	Boil	10 min.
2 tbsp	Yeast Nutrient	Other	Boil	10 min.
2.50 g	Calcium Chloride (dihydrate)	Water Agt	Mash	70 min.
2.50 g	Gypsum	Water Agt	Mash	70 min.
3.90 ml	Lactic acid	Water Agt	Mash	70 min.

Yeast

White Labs - German Ale/ Kölsch Yeast WLP029

Amount:	1 Each	Cost:
Attenuation (custom):	75%	Flocculation:	Medium
Optimum Temp:	65 - 69 °F	Starter:	Yes
Fermentation Temp:	67 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 171 B cells required

Lallemand - WildBrew Philly Sour

Amount:	1 Each	Cost:
Attenuation (custom):	75%	Flocculation:	High
Optimum Temp:	68 - 77 °F	Starter:	Yes
Fermentation Temp:	67 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 171 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 11.25 psi Temp: 38 °F CO₂ Level: 2.5 Volumes

Target Water Profile

Hunter’s RO water

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
51	0	0	45	51	0
Mash Chemistry and Brewing Water Calculator

Notes

1L starter with 1 pack of WLP029. Acidify wort with Philly Sour yeast to 3.5PH then pitch WLP029 starter.

Last Updated and Sharing

288

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Public: Yup, Shared
Last Updated: 2021-02-16 02:44 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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