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Without Concern (Gose Inspired)

Method: Extract
Style: Gose
Boil Time: 15 min
Batch Size: 2 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.014 (recipe based estimate)
Efficiency: 100% (steeping grains only)
Source: MTF
Calories: 68 calories (Per 12oz)
Carbs: 6.8 g (Per 12oz)

Created: Tuesday November 27th 2018

Original Gravity:

1.021

Final Gravity:

1.005

ABV (standard):

2.1%

IBU (tinseth):

0.0

SRM (morey):

2.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
1 lb	Dry Malt Extract - Wheat1 lb Dry Malt Extract - Wheat		42	3	100%
1 lbs / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
4 g	Fleur de sel		Flavor	Primary	0 min.
7 g	Ground Indian Coriander Seed		Flavor	Primary	0 min.

Yeast

White Labs - California Ale Yeast WLP001

Amount:	1 Each	Cost:
Attenuation (avg):	76.5%	Flocculation:	Medium
Optimum Temp:	68 - 73 °F	Starter:	No
Fermentation Temp:	65 °F	Pitch Rate:	-

Goodbelly Mango Drink

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

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0

Notes

Steps

Take yeast out of fridge 3 hours before pitching.

Bring the wort to a boil for 15 minutes

Transfer a portion of the wort to a starter flask.
Pitch WLP001 when temp is at 70°.

Leave remaining wort in kettle.
Adjust PH ~4.2 to limit growth Clostridium butyricum and other potential off-flavor bacteria. Add 2 ml of lactic acid.
Chill the wort down to 95°.
Add 5 oz of Goodbelly Mango drink.
Cover with blankets.
Allow it to sour for 24 hours. No external heating is required.
Target PH: 3.6 - 3.8

After the souring phase, heat to kill the Lactobacillus before adding the WLP001 for 5-15 minutes at 140 degrees.
Chill the Lactobacillus wort down to ~70°F and pitch WL001.
Dissolve 5g salt and 1g coriander.

After 2 weeks a stable gravity should be reached.
Rack or transfer off as normal to bottles or a keg.

Goodbelly: 8oz per 8 gallons = 1oz per gallon
Salt: 0.5oz per 8 gallon = 0.0625oz per gallon
Corriander: 8oz per 5 gallon = 1.6oz per gallon
Lactic acid: Using 1 mL of 88% lactic acid per .1 shift in pH for 5 gallons of wort is a good starting measurement. As an example, say that 5 gallons of wort has a pH of 5.0 just before pitching the Lactobacillus culture. Begin by adding 5 mL (1 US teaspoon) of food grade lactic acid to the wort for a target of ~4.4 pH.

Last Updated and Sharing

425

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Brews

Public: Yup, Shared
Last Updated: 2018-11-30 16:50 UTC

System Default

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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