Gose (Cherry + Apricot + Philly Sour)
by Wilder Drive Brewing Company
OG: 1.047 FG: 1.006 ABV: 5.3% IBU: 11
{{ reading.comment }}
| Amount | Fermentable | Cost | PPG | °L | Bill % |
|---|---|---|---|---|---|
| 5 lb | Briess - Brewers Malt 2-Row5 lb Brewers Malt 2-Row |
$ 1.14 / lb $ 5.70 |
37 | 1.8 | 50% |
| 5 lb | Avangard - Pilsner5 lb Pilsner |
$ 1.10 / lb $ 5.49 |
37.3 | 1.7 | 50% |
| 10 lbs / $ 11.19 | |||||
| Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
|---|---|---|---|---|---|---|---|---|
| 0.75 oz | Yakima Valley Hops - Hüll Melon0.75 oz Hüll Melon Hops |
$ 0.94 / oz $ 0.70 |
Pellet | 8.4 | Boil | 12 min | 9.99 | 100% |
| 0.75 oz / $ 0.70 | ||||||||
| Amount | Variety | Cost | IBU | Bill % |
|---|---|---|---|---|
| 0.75 oz | Yakima Valley Hops - Hüll Melon (Pellet) 0.74999999828443 oz Hüll Melon (Pellet) Hops |
$ 0.94 / oz $ 0.70 |
9.99 | 100% |
| 0.75 oz / $ 0.70 | ||||
| Amount | Description | Type | Start Temp | Target Temp | Time |
|---|---|---|---|---|---|
| 3.5 gal | Strike | 160 °F | 148 °F | 45 min | |
| 4.9 gal | Sparge | 168 °F | 168 °F | 15 min | |
|
Starting Mash Thickness:
1.4 qt/lb Starting Grain Temp: 68 °F |
|||||
| Amount | Name | Cost | Type | Use | Time |
|---|---|---|---|---|---|
| 4 g | Ascorbic Acid |
$ 2.99 / oz $ 0.42 |
Water Agt | Mash | 0 min. |
| 1.50 tsp | Irish Moss | Fining | Boil | 15 min. | |
| 1 oz | Coriander Seed | Spice | Boil | 5 min. | |
| 0.50 oz | Sea salt | Spice | Boil | 5 min. | |
| 12 ml | Lactic acid |
$ 0.81 / oz $ 0.33 |
Water Agt | Mash | 0 min. |
| $ 0.75 | |||||
| Wyeast - German Ale 1007 | ||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
||||||||||||||||
| $ 9.99 Yeast Pitch Rate and Starter Calculator |
| Method: co2 Amount: 35.48 psi Temp: 68 °F CO2 Level: 3 Volumes |
| Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
|---|---|---|---|---|---|
| 0 | 0 | 0 | 0 | 0 | 0 |
| Mash Chemistry and Brewing Water Calculator | |||||
Boil wort ~5 min. w/ chiller to sterilize
Cool to 90 deg.
Check pH and adjust w/ lactic acid to 4.0-4.3 (~0.1 pH per 1mL)
Pitch 5 GoodBelly capsules (50 billion cells)
Plastic wrap over kettle w/ lid on.
Purge w/ CO2
Temp control at 90 deg. w/ carboy heater inside chest freezer
Check pH until 3.0-3.7 (target 3.5-3.6 for a nicely approachable summer beer)
1L yeast starter (1L to 100g LDME)
Lightly crush coriander seeds in mortar and pestle
Add 6+ lbs fruit to fermentor after fermentation is nearly finished.
System Default
| Cost $ | Cost % | |
|---|---|---|
| Fermentables | $ | |
| Steeping Grains (Extract Only) |
$ | |
| Hops | $ | |
| Yeast | $ | |
| Other | $ | |
| Cost Per Barrel | $ 0.00 | |
| Cost Per Pint | $ 0.00 | |
| Total Cost | $ 0.00 |
Recipe Tools ▼
Brew!
