View Recipe

Recipe Tools ▼
- Brew!
- Copy
- Label Generator
- Quick Water Requirements
- Add To
  Shopping List
Export ▼
- Embed
- Text
- HTML
- BeerXML
Print

Neil and Ian's Gose

Method: All Grain
Style: Gose
Boil Time: 60 min
Batch Size: 11.5 gallons (fermentor volume)
Pre Boil Size: 13.25 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 148 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)

Created: Sunday July 14th 2019

Guava Lime Gose

by Todd Cogswell

OG: 1.047 FG: 1.011 ABV: 4.8% IBU: 8

Original Gravity:

1.045

Final Gravity:

1.010

ABV (standard):

4.6%

IBU (tinseth):

8.2

SRM (morey):

4.3

Mash pH

4.9

Cost $

n/a

Want no ads? Go Premium and unlock all our brewing tools!

Fermentables

Amount	Fermentable	PPG	°L	Bill %
1 lb	German - Munich Light1 lb Munich Light	37	6	4.6%
2 lb	German - Acidulated Malt2 lb Acidulated Malt	27	3.4	9.1%
6.40 lb	Belgian - Pilsner6.4 lb Pilsner	37	1.6	29.2%
12.50 lb	American - Red Wheat12.5 lb Red Wheat	38	2.5	57.1%
21.90 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1 oz	Tettnanger1 oz Tettnanger Hops		Pellet	4.5	Boil	60 min	8.18	100%
1 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1 oz	Tettnanger (Pellet)		8.18	100%
1 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
8.4 gal	Single Infusion, Light body	Infusion	--	149 °F	75 min
10.5 gal	Batch Sparge	Sparge	--	168 °F	5 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
5 g	Gypsum	Water Agt	Mash	1 hr.
1 oz	Corriander	Spice	Boil	1 hr.
4 g	Calcium Chloride (dihydrate)	Water Agt	Mash	0 min.
1 oz	Table Salt	Water Agt	Mash	1 hr.

Yeast

Wyeast - Lactobacillus 5335

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	-
Optimum Temp:	60 - 95 °F	Starter:	No
Fermentation Temp:	70 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 171 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.3 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Notes

mashed, cooled to 110f, kettle soured via Lactobacillus Blend for 12-18 hrs, boiled, hopped, cooled, yeast pitched.

don't forget to add yeast nutrient!

Last Updated and Sharing

347

Views

Brews

Public: Yup, Shared
Last Updated: 2019-07-17 15:54 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

Discussion about this recipe:

You must be logged in to add comments.

If you do not yet have an account, you may register here.

Want no ads? Go Premium and unlock all our brewing tools!