Gose – a sour, salty wheat beer. Think crusty sourdough bread eaten by the ocean, but a beer. Once popular in Leipzig, but now a rarity.
| Wort Volume Before Boil: |
26.50 l |
Wort Volume After Boil: |
22.70 l |
| Volume Transferred: |
20.80 l |
Water Added To Fermenter: |
0.00 l |
| Volume At Pitching: |
20.80 l |
Volume Of Finished Beer: |
19.00 l |
| Expected Pre-Boil Gravity: |
1.041 SG |
Expected OG: |
1.048 SG |
| Expected FG: |
1.011 SG |
Apparent Attenuation: |
76.4 % |
| Expected ABV: |
4.9 % |
Expected ABW: |
3.8 % |
| Expected IBU (using Rager): |
11.6 IBU |
Expected Color (using Morey): |
4.0 SRM |
| BU:GU ratio: |
0.24 |
Approx Color: |
|
| Mash Efficiency: |
70.0 % |
|
|
| Boil Duration: |
90.0 mins |
|
|
| Fermentation Temperature: |
64 degF |
|
|
| Ingredient |
Amount |
% |
MCU |
When |
| German Wheat Malt |
2.853 kg |
58.0 % |
1.6 |
In Mash/Steeped |
| German Pilsner Malt |
1.033 kg |
21.0 % |
0.5 |
In Mash/Steeped |
| German Munich Malt |
1.033 kg |
21.0 % |
2.1 |
In Mash/Steeped |
| Variety |
Alpha |
Amount |
IBU |
Form |
When |
| German Hallertauer Mittlefruh |
5.0 % |
16 g |
11.6 |
Loose Whole Hops |
90 Min From End |
| Ingredient |
Amount |
When |
| Salt |
75 g |
In Boil |
| Coriander Seed |
22 g |
In Boil |
White Labs WLP630-Berliner Weisse Blend
| Mash Type: |
Full Mash |
| Schedule Name: |
Single Step Infusion (66C/151F) w/Mash Out |
| Step Type |
Temperature |
Duration |
| Rest at |
151 degF |
90 |
| Raise by infusion to |
168 degF |
0 |
| Rest at |
168 degF |
0 |
Add corinader last ten minutes.
Add salt at flameout. |
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