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GoseDusters

Method: BIAB
Style: Gose
Boil Time: 25 min
Batch Size: 9.75 liters (fermentor volume)
Pre Boil Size: 12.62 liters
Pre Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Brasseurs J&B
Rating:

5.00 (2 Reviews)

Calories: 121 calories (Per 330ml)
Carbs: 10.6 g (Per 330ml)

Created: Sunday July 9th 2017

Original Gravity:

1.040

Final Gravity:

1.007

ABV (standard):

4.4%

IBU (tinseth):

7.8

SRM (morey):

3.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
1 kg	Belgian - Pilsner1 kg Pilsner	37	1.6	55.6%
0.50 kg	Canadian - Pale Wheat0.5 kg Pale Wheat	36	2	27.8%
0.30 kg	Flaked Oats0.3 kg Flaked Oats	33	2.2	16.7%
1.80 kg / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
10 g	Simcoe10 g Simcoe Hops		Pellet	12.7	Boil	5 min	7.82	100%
10 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
10 g	Simcoe (Pellet) 10 g Simcoe (Pellet) Hops		7.82	100%
10 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
10 L		Infusion	--	65 °C	60 min

Other Ingredients

Amount	Name	Type	Use	Time
0.50 g	Calcium chlorure	Water Agt	Boil	25 min.
3 g	roasted Coriander Seeds	Spice	Boil	7 min.
25 g	Lime zest	Flavor	Boil	7 min.
9.75 g	sea salt	Spice	Boil	7 min.
3 g	Roasted Coriander seeds	Spice	Primary	7 days
25 g	Lime zest	Spice	Primary	7 days
1 ml	Lemongrass	Spice	Bottling	1 min.

Yeast

Fermentis - Safale - German Ale Yeast K-97

Amount:	1 Each	Cost:
Attenuation (avg):	81%	Flocculation:	High
Optimum Temp:	12 - 25 °C	Starter:	Yes
Fermentation Temp:	21 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 73 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Gose

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
0.5gr de chlorure de calcium (NaCl)
Mash Chemistry and Brewing Water Calculator

Notes

Pre-boil: Kettle soured with lacto P. Initial pH 3.4(ish)

Boil: Half of coriander, half of lime zest & all the salt.

At high krausen: half of coriander, half of lime zest, in order to achieve bio-transformation.

After krausen has dropped: add the pasteurized juice of 10 limes.

At bottling: make a tea with lemongrass and add it with priming solution. Use a small portion of tea + flat beer and mix them to taste on much lemongrass tea is needed.

Préboil og was 1.038
Pastboil fg was 1.047

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