View Recipe

Recipe Tools ▼
- Brew!
- Copy
- Label Generator
- Quick Water Requirements
- Add To
  Shopping List
Export ▼
- Embed
- Text
- HTML
- BeerXML
Print

MTF Gose

Method: Extract
Style: Specialty Beer
Boil Time: 1 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Milk The Funk
Calories: 136 calories (Per 12oz)
Carbs: 10.9 g (Per 12oz)

Created: Tuesday August 4th 2015

Original Gravity:

1.042

Final Gravity:

1.006

ABV (standard):

4.7%

IBU (tinseth):

0.0

SRM (morey):

2.8

Mash pH

n/a

Cost $

n/a

Want no ads? Go Premium and unlock all our brewing tools!

Brew Log History

Target 65°F
Ambient: {{ stats.ambient | number:0 }} °F

OG: {{ stats.ogGravity | number:3 }}
Attenuation: {{ stats.attenuation | number:2 }}%

Calories: {{ stats.calories | number:1 }} / 12oz
Carbs: {{ stats.carbs | number:1 }} g / 12oz

Readings: {{ readingsCount | number }}

Device Filter
{{ device.name | titlecase }} {{ ((device.name | lowercase) != (device.type | lowercase)) ? (device.type | titlecase) : '' }}

Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.50 lb	Dry Malt Extract - Pilsen2.5 lb Dry Malt Extract - Pilsen	42	2	50%
2.50 lb	Dry Malt Extract - Wheat2.5 lb Dry Malt Extract - Wheat	42	3	50%
5 lbs / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
0.40 oz	Salt		Spice	Boil	0 min.
0.80 oz	Ground Coriander Seed		Spice	Boil	0 min.

Yeast

White Labs - Brettanomyces Bruxellensis Trois WLP644

Amount:	1 Each	Cost:
Attenuation (avg):	85%	Flocculation:	Low
Optimum Temp:	70 - 85 °F	Starter:	No
Fermentation Temp:	65 °F	Pitch Rate:	-

OYL-605 Lactobacillus Blend

Amount:	1 Each	Cost:
Attenuation (avg):	0%	Flocculation:
Optimum Temp:	0 - 0 °F	Starter:	No
Fermentation Temp:	65 °F	Pitch Rate:	-

$ 0.00 Yeast Pitch Rate and Starter Calculator

Notes

http://www.milkthefunk.com/wiki/Gose

1-2 days before brewing make a 1 liter starter of 1.040 wort, and add your vial of WLP644. Let it sit at room temperature until use. Also make 1 liter of 1.040 wort, and pour OYL-605 into the starter. Incubate 24-48 hours at room temperature to increase the cell count.
Mash in at 145°f for 60 minutes; if hops have to be used, make sure to add the hops to the mash.
Bring the wort to a boil, add salt and coriander, and then turn the heat off.
Chill the wort down to 95°f, and transfer to a CO2 purged carboy or keg. Add the 1 liter of OYL-605 Lactobacillus Blend starter. Allow it to sour for 24 hours. No external heating is required.
After the souring phase, pitch WLP644 Trois. You can aerate if you feel necessary.
After 2 weeks a stable gravity should be reached.
Rack or transfer off as normal to bottles or a keg.

Last Updated and Sharing

1,352

Views

Brews

Public: Yup, Shared
Last Updated: 2016-04-30 11:16 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

Discussion about this recipe:

You must be logged in to add comments.

If you do not yet have an account, you may register here.

Want no ads? Go Premium and unlock all our brewing tools!

View Recipe

MTF Gose

{{ formatHeaderDate(dates.navStart) | date:'mediumDate' }} to {{ formatHeaderDate(dates.navEnd) | date:'mediumDate' }}

{{ formatHeaderDate(dates.navStart) | date:'mediumDate' }} ^to {{ formatHeaderDate(dates.navEnd) | date:'mediumDate' }}