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Blueberry Basil Gose (BBG)

Method: All Grain
Style: Gose
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Barry Preuett (Deviant Ale Works)
Calories: 172 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)

Created: Friday June 28th 2019

Original Gravity:

1.052

Final Gravity:

1.013

ABV (standard):

5.1%

IBU (tinseth):

6.4

SRM (morey):

3.4

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5.50 lb	American - Pilsner5.5 lb Pilsner	37	1.8	47.8%
5.50 lb	American - Pale 2-Row5.5 lb Pale 2-Row	37	1.8	47.8%
8 oz	German - Acidulated Malt8 oz Acidulated Malt	27	3.4	4.3%
11.50 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.60 oz	Saaz0.6 oz Saaz Hops		Pellet	3.5	Boil	60 min	6.43	100%
0.60 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.60 oz	Saaz (Pellet) 0.59999999862754 oz Saaz (Pellet) Hops		6.43	100%
0.60 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4 gal	Single Infusion = 152F	Infusion	--	164.3 °F	60 min
3.5 gal	Sparge to 7.5G	Fly Sparge	--	170 °F	20 min
Starting Mash Thickness: 1.33 qt/lb

Other Ingredients

Amount	Name	Cost	Type	Use	Time
0.50 oz	Sea Salt		Flavor	Boil	5 min.
0.50 oz	Toasted Corriander		Flavor	Boil	5 min.

Yeast

Wyeast - German Ale 1007

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Low
Optimum Temp:	55 - 68 °F	Starter:	Yes
Fermentation Temp:	68 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 237 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.5 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
55	10	33	76	71	0
2g gypsum 6g calcium chloride 4g Epsom Salt 4.5g Baking soda Chloride/Sulfate = 1.08 (Balanced)
Mash Chemistry and Brewing Water Calculator

Notes

Kettle soured with Omega Lacto blend till pH reached 3.2 then continued with boil phase as normal.
Gravity Reading taken on 8/6/19 = 1.012
Racked to 8lbs of Maine Blueberries under CO2 into a fresh carboy and rested for 10 days.
Dry "hopped" with 8 opal basil flower cones that had been dried at room temp for a few days. Strong aroma in the flower cones.
Flower cones in the keg for 3 days = no real aroma or taste of basil
Kegged at 30psi for 3 days at 35F and left the flowers in.
8-21-19 added a full stalk of fresh opal basil directly to the keg and re-sealed and gassed the keg. Hoping that will give me some additional basil flavor/aroma. Note - fresh basil was soaked in a StarSan wash for a couple minutes before adding.
After a few more days, the basil aroma and flavor really came through.

Recipe Photos

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2019-09-16 15:32 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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