AG#45 – Anything Gose

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.

Recipe Overview
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
Fermentables
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
Hops
Variety Alpha Amount IBU Form When
German Hallertauer Mittlefruh 5.0 % 16 g 11.6 Loose Whole Hops 90 Min From End
Other Ingredients
Ingredient Amount When
Salt 75 g In Boil
Coriander Seed 22 g In Boil
Yeast

White Labs WLP630-Berliner Weisse Blend

 

Mash Type: Full Mash
Schedule Name: Single Step Infusion (66C/151F) w/Mash Out
Mash Schedule

 

Step Type Temperature Duration
Rest at 151 degF 90
Raise by infusion to 168 degF 0
Rest at 168 degF 0
Recipe Notes
Add corinader last ten minutes.
Add salt at flameout.
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