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There She Gose Again

Method: All Grain
Style: Gose
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Justin Burnsed - BYO
Calories: 141 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)
URL: https://byo.com/article/gose/

Created: Wednesday July 17th 2019

Mangose

by seetu

OG: 1.038 FG: 1.003 ABV: 4.6% IBU: 9

The Toy Gose Squeak

by King Alfred the Pup Brewhaus

OG: 1.047 FG: 1.011 ABV: 4.7% IBU: 11

Original Gravity:

1.043

Final Gravity:

1.010

ABV (standard):

4.4%

IBU (tinseth):

9.2

SRM (morey):

4.0

Mash pH

4.1

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.75 lb	German - Wheat Malt4.75 lb Wheat Malt	37	2	42.2%
3.25 lb	American - Pilsner3.25 lb Pilsner	37	1.8	28.9%
2.25 lb	German - Acidulated Malt2.25 lb Acidulated Malt	27	3.4	20%
1 lb	Rice Hulls1 lb Rice Hulls	0	0	8.9%
11.25 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Tettnanger0.5 oz Tettnanger Hops		Pellet	4.5	Boil	60 min	9.15	100%
0.50 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.50 oz	Tettnanger (Pellet)		9.15	100%
0.50 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
3.52 gal	Infusion	--	149 °F	--
5.47 gal	Sparge	--	168 °F	--
Starting Mash Thickness: 1.25 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
4 g	Calcium Chloride	Water Agt	Mash	1 hr.
5 g	Gypsum	Water Agt	Mash	1 hr.
2 ml	Lactic acid	Water Agt	Mash	1 hr.
0.75 oz	Coriander	Flavor	Boil	10 min.
0.75 oz	Pink Sea Salt	Flavor	Boil	10 min.
1 each	Whirlfloc	Fining	Boil	5 min.
0.50 tsp	Wyeast - Beer Nutrient	Other	Boil	5 min.

Yeast

Imperial Yeast - G03 Dieter

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Medium
Optimum Temp:	60 - 69 °F	Starter:	No
Fermentation Temp:	66 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 167 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.35 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

Dough in all but the acidulated malt using 4.0 gallons (15 L) of water with a target mash holding temperature of 149 °F (65 °C). Hold the mash temperature for approximately 60 minutes or until the conversion is complete. Add the acidulated malt to the mash for an additional 45 minutes. Try to keep the temperature as close to original mash temperature as possible using an available heat source. Anything between 144–149 °F (62–65 °C) will work. Raise the temperature of the mash to 168 °F (76 °C) and begin sparging with 170 °F (77 °C) water until you collect 6.0 gallons (23 L) of wort in the kettle.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2019-07-17 17:06 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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