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Here Gose Beer

Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 11 gallons
Post Boil Size: 9.8 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 58% (brew house)
Calories: 131 calories (Per 12oz)
Carbs: 13.6 g (Per 12oz)

Created: Saturday April 6th 2019

Original Gravity:

1.040

Final Gravity:

1.010

ABV (standard):

3.8%

IBU (tinseth):

48.5

SRM (morey):

3.5

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	German - Pilsner10 lb Pilsner	38	1.6	50%
7.50 lb	Briess - White Wheat Raw7.5 lb White Wheat Raw	34.5	2	37.5%
1 lb	German - Acidulated Malt1 lb Acidulated Malt	27	3.4	5%
0.50 lb	German - Carapils0.5 lb Carapils	35	1.3	2.5%
1 lb	Rice Hulls1 lb Rice Hulls	0	0	5%
20 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.25 oz	El Dorado0.25 oz El Dorado Hops	Pellet	15.7	Boil	60 min	8.46	5.4%
0.75 oz	El Dorado0.75 oz El Dorado Hops	Pellet	15.7	Boil	45 min	23.29	16.1%
1 oz	El Dorado1 oz El Dorado Hops	Pellet	15.7	Boil	15 min	16.79	21.5%
0.66 oz	El Dorado0.66 oz El Dorado Hops	Pellet	15.7	Boil	0 min		14.2%
2 oz	El Dorado2 oz El Dorado Hops	Pellet	15.7	Dry Hop	7 days		42.9%
4.66 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
4.66 oz	El Dorado (Pellet)		48.54	100.1%
4.66 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
5.6 gal	Strike water 182° beginning mash 156° End Mash 149°	Infusion	--	156 °F	60 min
6 gal	11 gallons minus first runnings volume = sparge volume	Sparge	--	170 °F	60 min
Starting Mash Thickness: 1.18 qt/lb

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1.20 oz	Pink Himalayan Salt		Flavor	Boil	10 min.
5 tsp	Yeast Nutrients		Water Agt	Boil	15 min.

Yeast

Imperial Yeast - A24 Dry Hop

Amount:	1 Each	Cost:
Attenuation (custom):	76%	Flocculation:	Medium
Optimum Temp:	64 - 74 °F	Starter:	Yes
Fermentation Temp:	68 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 132 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 1.9 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

After Mash bring to boil for 10 minutes. Check PH and add Lactic Acid until PH reads 4.5. Cool to 100° then pitch to container of Lactobacillus brevis. Cover with cling wrap at liquid line in kettle. Keep at 90°-100° for 24 to 48 hours until PH reads 3.5 or lower (depending on preference). Once wort has reached desired sourness proceed to the 60 minute boil with normal hop schedule.

After boil, rack to two different 5 gallon carboys. Pitch 1200 ml of yeast starter in each. After 7 days rack one car boy to secondary and add desired fruit.

Sat 4 days at 97-99 degrees and ended with a PH of 3.4

Pre-Boil - 1.041
Update. I bottle conditioned 12 beers just after fermentation, then with half the remaining beer added 2 cucumbers 1 small water melon and half a cantaloupe. The remaining half had an addition of 6 lbs of mixed berries (blueberry, blackberry & raspberry)

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2019-09-30 00:22 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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