Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
0.50 oz |
Tettnanger0.5 oz Tettnanger Hops |
|
Pellet |
3.9 |
Mash
|
60 min |
2.88 |
70.3% |
|
6 g |
Tettnanger6 g Tettnanger Hops |
|
Pellet |
3.9 |
Boil
|
45 min |
5.61 |
29.7% |
|
20.17 g
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
20.17 g |
Tettnanger (Pellet) 20.17476155 g Tettnanger (Pellet) Hops |
|
8.49 |
100% |
|
20.17 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
3 gal |
|
Strike |
161 °F |
153 °F |
60 min |
|
1.51 gal |
|
Fly Sparge |
212 °F |
170 °F |
15 min |
Starting Mash Thickness:
2.09 qt/lb
Starting Grain Temp:
70 °F |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
1 g |
Calcium Chloride (dihydrate)
|
|
Water Agt |
Mash |
1 hr. |
|
0.50 g |
Gypsum
|
|
Water Agt |
Mash |
1 hr. |
|
1 g |
Sea salt
|
|
Spice |
Boil |
10 min. |
|
12 g |
Crushed Coriander
|
|
Spice |
Boil |
10 min. |
|
1 g |
Salt
|
|
Water Agt |
Mash |
1 hr. |
|
2.40 g |
Pectic Enzyme
|
|
Other |
Secondary |
-- |
Priming
|
Method: co2
Amount: 6.84 psi
Temp: 40 °F
CO2 Level: 2 Volumes |
Target Water Profile
Light colored and malty
Notes
I'm sourcing raspberries from the farmers market. I spoke to a vendor while designing this recipe to confirm that I could purchase fruit that was picked the same day I pitch it in secondary.
Ferment in a plastic bucket. After initial fermentation has died down, crush berries using a sanitized potato masher and bowl, pasteurize by heating to 150-180F for 15min, cool & stir in pectic enzyme, wrap solids in cheese cloth, then pitch into same fermenter.
I'm aiming for a light, malty ale that complements the raspberries. To that end, I decided to brew a gose base for the wheat and pH. I chose Omega Sundew yeast because it offers red fruit esters without the spicy phenols found with other traditional wheat ale yeasts.
Rather than mess with microbial cultures, I'm attempting to achieve a lower pH only with acidulated malt and acid from the raspberries. I want the final beer to have a pH around 4.0, not sour by any means, but a good amount of tartness. After the raspberries finish fermenting, if the pH is too high or the acid isn't perceptible, I'll add additional malic acid when racking off the fruit.
Version 1
Fermentables
- 1.75lb Weyermann - Pilsner malt
- 1.75lb Weyermann - Pale Wheat malt
- 0.50lb Weyermann - Acidulated malt
- 4oz Rice hulls (added to second half of mash)
- 1.50lb Raspberries (added to secondary)
Hop Schedule
- Mash 60min - 0.5oz Tettnanger 3.9AA
- Boil 45min - 5g Tettnanger 3.9AA
Mash/boil schedule
- Single infusion of 3gal, hold @ 153F for 60min
- Fly sparge with 1.3gal boiling water to target 3.5gal preboil
- Boil 45min to target 2.75gal
Sources
- Hose Your Nose Gose, Randy Mosher, Radical Brewing, p. 148
- Raspberry Gose, Mick Spencer, Brew Your Own, https://byo.com/recipe/raspberry-gose/
- Randy Mosher, Radical Brewing, Tips on brewing gose, brewing with wheat, and brewing raspberry beers
- John Palmer, How to Brew, Tips on brewing with raspberries, brewing with acidulated malt, adjusting pH for tart/sour ales
- How to Add Fruit to Beer, Homebrewers Association, https://www.homebrewersassociation.org/how-to-brew/how-to-add-fruit-to-beer/
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2022-09-04 14:01 UTC
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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 $ |
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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