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Recipe by MichiganBrewSupply Historical Beer: Gose All Grain 5.00 Gallon Batch 15 Minute Boil 70% Efficiency Created 5/9/2019 Updated 5/9/2019 No Reviews 0 Brew Log Comments

1.044

OG

1.009

FG

4.6%

ABV

9

IBU

3

SRM

 

 

Notes

Mash low - 148-149F. Sparge. Kettle sour with lactobacillus; place saran wrap over wort and keep at 115-120F for up to 72 hours.
Bring wort to a full rolling boil. Add hop addition. Add crushed coriander seed and sea salt. Ferment at 68°F for 10 days. Add dry hop addition & ferment at 68F for additional 5 days. On bottling day, add Watermelon Natural Flavoring Extract (up to 4 oz) to taste in the bottling bucket.

Fermentables

Amount Fermentable Use %
3.80 lb White Wheat (US) Mash 43.43%
3.80 lb Pilsen (DE) Mash 43.43%
0.90 lb Acidulated (DE) Mash 10.29%
0.25 lb Rice Hulls (US) Mash 2.86%

Hops

Amount Hop Use Time AA IBU
0.50 oz El Dorado - Pellet Boil 8 Minute(s) 15.0% 9.10
1.50 oz El Dorado - Pellet Dry Hop 5 Day(s) 15.0% 0.00

Yeast

Name Attenuation
Safale US-05 Dry Beer Yeast 78% - 82%
White Labs WLP677 Lactobacillus Delbrueckii 82% - 82%

Other

Name Amount Use Time
Sea Salt 0.52 oz Boil 5 Minute(s)
Watermelon Flavoring Extract 4.00 oz Bottle 0 Minute(s)
Coriander Seeds 1.00 oz Boil 15 Minute(s)

Mash Schedule

Temperature Time
148 F 60 Minutes

Fermentation Schedule

Temperature Time
68 F 14 Day(s)

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Created with MIBrew from Michigan Brew Supply