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GoseBerry

Method: All Grain
Style: Gose
Boil Time: 30 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 130 calories (Per 16oz)
Carbs: 11.4 g (Per 16oz)

Created: Monday July 29th 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

Guava Gose

by Tseels

OG: 1.050 FG: 1.012 ABV: 5.0% IBU: 13

Original Gravity:

1.040

Final Gravity:

1.007

ABV (alternate):

4.3%

IBU (tinseth):

10.9

SRM (morey):

3.4

Mash pH

5.3

Cost ₹

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.50 lb	German - Wheat Malt3.5 lb Wheat Malt	37	2	46.7%
2 lb	German - Rye2 lb Rye	38	3.5	26.7%
1.50 lb	German - CaraFoam1.5 lb CaraFoam	37	1.8	20%
0.50 lb	German - Acidulated Malt0.5 lb Acidulated Malt	27	3.4	6.7%
7.50 lbs / ₹ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
2 oz	Yakima Valley Hops - NZ Nelson Sauvin2 oz NZ Nelson Sauvin Hops		Pellet	10	Whirlpool at 185 °F	30 min	10.89	100%
2 oz / ₹ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2 oz	Yakima Valley Hops - NZ Nelson Sauvin (Pellet)		10.89	100%
2 oz / ₹ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
7.6 gal	Strike = 154	Infusion	--	150 °F	90 min
Starting Mash Thickness: 4 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
1.65 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
1.40 g	Epsom Salt	Water Agt	Mash	1 hr.
3.10 g	Gypsum	Water Agt	Mash	1 hr.
1.80 g	Slaked Lime	Water Agt	Mash	1 hr.
1.80 g	Table Salt	Water Agt	Mash	1 hr.
28 g	Sea Salt	Flavor	Boil	30 min.
4.50 g	Fermax	Other	Boil	10 min.
0.50 g	Irish Moss	Fining	Boil	10 min.
500 g	Dried Gooseberry	Flavor	Secondary	7 days
1.50 oz	Dried Orange Peels	Flavor	Secondary	7 days
2 g	Gelatin	Fining	Kegging	2 days

Yeast

Omega Yeast Labs - HotHead Ale OYL-057

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	Medium High
Optimum Temp:	62 - 98 °F	Starter:	No
Fermentation Temp:	78 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 73 B cells required

₹ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 18.89 psi Temp: 42 °F CO₂ Level: 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

1) Add phosphoric acid to get pH down to 4.5, before adding the probiotic capsules.
2) Wait for the pH to drop to 3.3, before resuming boiling.
3) Use 100ml slurry.
4) Use hop bag for the fruit & peels.

Last Updated and Sharing

378

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Brews

Public: Yup, Shared
Last Updated: 2019-08-01 07:55 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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