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Bretted Gose

Method: BIAB
Style: Gose
Boil Time: 70 min
Batch Size: 25 liters (ending kettle volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 90% (ending kettle)
Hop Utilization: 99%
Calories: 165 calories (Per 0.5L)
Carbs: 7.9 g (Per 0.5L)

Created: Wednesday March 10th 2021

Original Gravity:

1.037

Final Gravity:

1.000

ABV (standard):

5.0%

IBU (tinseth):

0.0

SRM (morey):

3.3

Mash pH

5.4

Cost £

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.62 kg	Crisp Malting - Best Ale2.62 kg Best Ale	37.5	3	78.2%
0.32 kg	Crisp Malting - Pale Wheat Malt0.32 kg Pale Wheat Malt	38.7	2	9.6%
0.36 kg	Flaked Wheat0.36 kg Flaked Wheat	34	2	10.7%
0.05 kg	Bestmalz - BEST Acidulated0.05 kg BEST Acidulated	35.9	2.81	1.5%
3.35 kg / £ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	Bill %
100 g	Charles Faram - Olicana100 g Olicana Hops	Pellet	8	Dry Hop at 15 °C	Day 20	50%
100 g	El Dorado100 g El Dorado Hops	Pellet	15.7	Dry Hop at 15 °C	Day 20	50%
200 g / £ 0.00

Show Summary View

Amount	Variety	Bill %
100 g	Charles Faram - Olicana (Pellet) 100 g Olicana (Pellet) Hops	50%
100 g	El Dorado (Pellet) 100 g El Dorado (Pellet) Hops	50%
200 g / £ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
20 L		Strike	64 °C	63 °C	90 min
10 L		Fly Sparge	--	78 °C	20 min

Other Ingredients

Amount	Name	Type	Use	Time
6 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1 g	Gypsum	Water Agt	Mash	1 hr.
0.50 ml	Lactic acid	Water Agt	Mash	1 hr.
12 g	Sea salt	Spice	Boil	10 min.
7 g	Coriander Seed	Spice	Secondary	10 min.
12 g	Salt	Water Agt	Mash	1 hr.

Yeast

White Labs - London Fog Ale Yeast WLP066

Amount:	1 Each	Cost:
Attenuation (custom):	100%	Flocculation:	Medium
Optimum Temp:	18 - 22 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 81 B cells required

White Labs - Brettanomyces Bruxellensis Trois Vrai WLP648

Amount:	1 Each	Cost:
Attenuation (custom):	100%	Flocculation:	Low
Optimum Temp:	21 - 29 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 81 B cells required

£ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 3.75 Volumes

Target Water Profile

Home water (Harrogate)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	11	110	60	70
Mash Chemistry and Brewing Water Calculator

Notes

Added glucoamylase for last 25 mins of mash holding 55C temp

7 caps of L plantarum added after chilling to 35C (post boil) and held for 25 hours. The pH dropped to 3.5 and lost 1 gravity point (potentially yeast, no off flavours). Pasteurised again and chilled to 20C and pitched London Fog for primary fermentation

Last Updated and Sharing

482

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Brews

Public: Yup, Shared
Last Updated: 2021-03-15 17:02 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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