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Gose #1 - split batch

158 calories 16 carbs
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Beer Stats
Method: BIAB
Style: Gose
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 35 liters
Pre Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 158 calories (Per 355mL)
Carbs: 16 g (Per 355mL)
Created Friday October 19th 2018
1.048
1.011
4.81%
7.07
3.36
5.7
 
Fermentables
Amount Fermentable PPG °L Bill %
2.5 kg German - Pilsner2.5 kg Pilsner 38 1.6 50%
2.5 kg German - Wheat Malt2.5 kg Wheat Malt 37 2 50%
5 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
15 g Hallertau Hersbrucker15 g Hallertau Hersbrucker Hops Pellet 4.7 Boil 30 min 7.07 100%
 
Mash Guidelines
Amount Description Type Temp Time
L Infusion 66 °C 60 min
 
Other Ingredients
Amount Name Type Use Time
20 g Coriander seed/ground mix Herb Boil 5 min.
15 g Sea salt Other Boil 5 min.
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
No
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Woronora
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Recipe is in Metric, but your profile specifies US units. Adjusted volumes to US units    
Total mash water needed 10.34 41.3  
Grain absorption losses -2.76 -11  
Starting boil volume 7.58 30.3  
Boil off losses -1.5 -6  
Hops absorption losses -0 -0  
Amount going into fermentor 6.08 24.3  
Total: 10.34 41.3
 
Notes

Mash for 60 mins at 66c
4.85ml lactic acid to mash
Short boil before cooling
Cooled to approx 40c and added add lactic acid 88% 20ml
Pitch 6 capsules of probiotic and soured for approx 20 hours.
pH approx 3-4 (test strips only)
Boiled 45 mins with additions as listed
Cooled and split between two fermenters - approx 24L @ 1.048 (73% brewhouse efficiency)
Pitched WLP029 - 1L starter (24 hours) split between both - pitched on 19/10


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  • Last Updated: 2018-10-20 01:40 UTC