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Apricot Gose

Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 180 calories (Per 12oz)
Carbs: 16 g (Per 12oz)

Created: Friday February 17th 2023

Dead Simple Hefeweizen

by Maltose Falcons

OG: 1.049 FG: 1.011 ABV: 4.9% IBU: 11

Split batch Heffe

by Forwood Brewing

OG: 1.050 FG: 1.012 ABV: 5.0% IBU: 13

Frau Ribbentrop

by Tim Bulin

OG: 1.051 FG: 1.011 ABV: 5.3% IBU: 13

Original Gravity:

1.055

Final Gravity:

1.010

ABV (standard):

5.9%

IBU (tinseth):

12.8

SRM (morey):

3.8

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 lb	Weyermann - Pilsner5 lb Pilsner	36	1.5	44.4%
4.50 lb	Briess - Wheat Malt, White4.5 lb Wheat Malt, White	39.1	2.5	40%
1 lb	German - CaraFoam1 lb CaraFoam	37	1.8	8.9%
6 oz	German - Acidulated Malt6 oz Acidulated Malt	27	3.4	3.3%
6 oz	Rice Hulls6 oz Rice Hulls	0	0	3.3%
11.25 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
2 oz	Saaz2 oz Saaz Hops		Pellet	3.5	Boil at 212 °F	15 min	12.76	100%
2 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2 oz	Saaz (Pellet) 1.9999999954251 oz Saaz (Pellet) Hops		12.76	100%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
3.67 gal		Strike	167 °F	150 °F	60 min
Starting Mash Thickness: 1.25 qt/lb Starting Grain Temp: 60 °F

Other Ingredients

Amount	Name	Type	Use	Time
0.80 oz	Crushed Coriander	Spice	Boil	10 min.
0.80 oz	Pink Himalayan sea salt	Spice	Boil	10 min.
0.50 tsp	Yeast Nutrient	Other	Boil	10 min.
1 each	Whirlfloc	Water Agt	Boil	10 min.
1 tsp	Gypsum	Water Agt	Mash	0 min.
0.50 tsp	Calcium Chloride	Water Agt	Mash	0 min.
3 lb	Apricot puree	Flavor	Secondary	4 days

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:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 99 B cells required

White Labs - Lactobacillus Brevis

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	Low
Optimum Temp:	70 - 95 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 99 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 13.89 psi Temp: 39 °F CO₂ Level: 2.7 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

Sour wort for 36-48 hours to get to a PH of 3.2 - 3.3
Once fermentation has ended, transfer to secondary on top of fruit puree for 3-4 days, then transfer to keg & carbonate

Last Updated and Sharing

232

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Public: Yup, Shared
Last Updated: 2023-02-17 23:44 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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