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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