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Holy Gose

Method: All Grain
Style: Gose
Boil Time: 45 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Post Boil Size: 10.9 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 75% (brew house)
Source: TKC/Mashup
Calories: 155 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)

Created: Monday April 27th 2020

Guava Lime Gose

by Todd Cogswell

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

Original Gravity:

1.047

Final Gravity:

1.011

ABV (standard):

4.8%

IBU (tinseth):

7.7

SRM (morey):

3.7

Mash pH

5.9

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
7 lb	German - Pilsner7 lb Pilsner	38	1.6	37.8%
10.50 lb	American - White Wheat10.5 lb White Wheat	40	2.8	56.8%
1 lb	Rice Hulls1 lb Rice Hulls	0	0	5.4%
18.50 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Perle0.5 oz Perle Hops		Pellet	8.3	First Wort	0 min	7.72	100%
0.50 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.50 oz	Perle (Pellet)		7.72	100%
0.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4 gal	Acid Rest	Temperature	--	122 °F	20 min
2 gal		Temperature	--	148 °F	60 min
9.5 gal		Fly Sparge	--	168 °F	10 min
Starting Mash Thickness: 1.25 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
1.50 oz	Coriander Seed (Crushed)	Flavor	Boil	10 min.
1 oz	Dead Sea Salt	Flavor	Boil	10 min.
4 tsp	Lactic acid	Water Agt	Primary	0 min.
2 oz	Lime Peel	Flavor	Boil	5 min.
192 oz	POM Pomegranate Juice	Flavor	Secondary	7 days

Yeast

Fermentis - Safale - English Ale Yeast S-04

Amount:	2 Each	Cost:
Attenuation (avg):	75%	Flocculation:	High
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	64 °F	Pitch Rate:	0.5 (M cells / ml / ° P) 243 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 14.69 psi Temp: 35 °F CO₂ Level: 3 Volumes

Target Water Profile

Pilsen (Light Lager)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
7	2	2	6	8	16
Mash Chemistry and Brewing Water Calculator

Notes

After Sparge….raise temp and boil wort for 10 min...turn off burner chill to 95F and add enough Lactic Acid to reach a ph of 4.5 (I have 4 tsp listed)...Add 16 oz of Pomegranate Blackberry Goodbelly drink, purge with C02, cover with cellophane and wrap in a blanket...maintain at 95F for 24 hrs.....then test for PH...target is 3.3 - 3.5, boil recommended time, add hops and flavorings per schedule and then chill to 64F.

Ferment for 5 days, 2 days at 64F then 3 days at 65F. Add 192 oz of POM juice....(four of the 64 oz containers) and let ferment for an additional 7 days....at 66F. Transfer to Keg and chill to serving temp and carbonate to 3-3.5 vols. Enjoy!!

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2020-04-27 19:46 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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