Gose
4.7% / 11.2 °P
Recipe by
Durul Güven
All Grain
Jet 30
73.42% efficiency
Batch Volume: 27 L
Boil Time: 60 min
Mash Water: 25.19 L
Sparge Water: 10.55 L
Total Water: 35.74 L
Boil Volume: 32.77 L
Pre-Boil Gravity: 1.040
Vitals
Original Gravity: 1.045
Final Gravity (Adv): 1.009
IBU (Tinseth): 9
BU/GU: 0.20
Color: 3.5 SRM
Mash
Temperature — 45 °C — 35 min
Temperature — 69.8 °C — 60 min
Temperature — 75 °C — 10 min
Malts (5.35 kg)
2.47 kg (44%) — Weyermann Wheat Malt, Pale — Grain — 2 SRM
1.8 kg (32.1%) — Weyermann Pilsner — Grain — 1.7 SRM
1.08 kg (19.3%) — Weyermann Pale Malt — Grain — 3.3 SRM
Other (260 g)
260 g (4.6%) — Briess Rice Hulls — Adjunct — 0 SRM
Hops (26 g)
6 g (3 IBU) — Hallertau Taurus 14.8% — Boil — 10 min
20 g (6 IBU) — Hallertau Taurus 14.8% — Boil — 5 min
Miscs
0.9 g — Baking Soda (NaHCO3) — Mash
0.2 g — Calcium Chloride (CaCl2) — Mash
2.8 g — Canning Salt (NaCl) — Mash
0.1 g — Chalk (CaCO3) — Mash
2 g — Epsom Salt (MgSO4) — Mash
0.2 g — Gypsum (CaSO4) — Mash
0.2 g — Slaked Lime (Ca(OH)2) — Mash
18 g — Canning Salt (NaCl) — Boil — 15 min
9 g — Coriander Seed — Boil — 10 min
Yeast
1 pkg — Yeastflow YF-206 Double Agent (Belgian wild) 85%
Fermentation
Primary — 25.5 °C — 19 days
Primary — 0 °C — 2 days
Carbonation: 3 CO2-vol
Water Profile
Ca2+
75Mg2+
13Na+
48Cl-
50SO42-
25HCO3-
40