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"Grimm Reaper" Kottbusser

Method: All Grain
Style: Gose
Boil Time: 90 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Post Boil Size: 4.25 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 75% (brew house)
Source: S. Stanley/Andreas Krennmair
Hop Utilization: 82%
Calories: 158 calories (Per 12oz)
Carbs: 15.6 g (Per 12oz)

Created: Thursday August 23rd 2018

Original Gravity:

1.048

Final Gravity:

1.011

ABV (alternate):

4.9%

IBU (tinseth):

15.1

SRM (morey):

3.0

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.63 lb	German - Pale Wheat3.625 lb Pale Wheat	39	1.5	47.9%
2 lb	German - Floor-Malted Bohemian Pilsner2 lb Floor-Malted Bohemian Pilsner	38	1.8	26.4%
15 oz	Flaked Oats15 oz Flaked Oats	33	2.2	12.4%
3 oz	Cane Sugar3 oz Cane Sugar - (late boil kettle addition)	46	0	2.5%
3 oz	Honey3 oz Honey - (late boil kettle addition)	42	2	2.5%
0.63 lb	Rice Hulls0.625 lb Rice Hulls	0	0	8.3%
7.56 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.61 oz	Perle0.61 oz Perle Hops	Pellet	8.2	Boil	30 min	14.9	28.9%
1.50 oz	Hallertau Hersbrucker1.5 oz Hallertau Hersbrucker Hops	Pellet	4	Boil	3 min	0.14	71.1%
2.11 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.61 oz	Perle (Pellet)	14.9	28.9%
1.50 oz	Hallertau Hersbrucker (Pellet)	0.14	71.1%
2.11 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
3 gal	Protein	Infusion	--	113 °F	15 min
	Ramp to temperature using RIMS	Temperature	--	158 °F	90 min
3 gal		Sparge	--	170 °F	10 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
0.80 each	Whirlfloc Tab	Fining	Boil	10 min.
2 g	Calcium Chloride (dihydrate)	Water Agt	Mash	0 min.
2.09 ml	Lactic acid	Water Agt	Mash	1 hr.
2 ml	Lactic acid	Water Agt	Sparge	1 hr.

Yeast

Fermentis - Safale - German Ale Yeast K-97

Amount:	1 Each	Cost:
Attenuation (avg):	81%	Flocculation:	High
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 63 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 3.25 Volumes

Target Water Profile

Light colored and malty

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
60	5	10	95	55	0
Balance water toward malty. Acidify mash to achieve target mash pH. Will make and sour 4.5 gallons of wort, add water to 5.5 gal boil volume. Decreased IBUs to 15.
Mash Chemistry and Brewing Water Calculator

Notes

Lactobacillus Brevis pitched with yeast. One packet of yeast adequate for the 3-gallon recipe. This is a Kottbusser. Will ferment at 68 degrees, allowing the yeast to rise in temperature after 48 hours. Use Lacto Delbrueckii for next brew, kettle sour to pH 3.8. Modified from reference to move to a more "table strength" brew.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2019-08-31 18:27 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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