All Grain Recipe
Submitted By: jasonwb88 (Shared)
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| Brewer: Jason Burdick | |
| Batch Size: 10.50 gal | Style: Saison (16C) |
| Boil Size: 11.44 gal | Style Guide: BJCP 2008 |
| Color: 3.7 SRM | Equipment: My Equipment |
| Bitterness: 0.0 IBUs | Boil Time: 0 min |
| Est OG: 1.045 (11.3° P) | Mash Profile: Single Infusion, Light Body, Batch Sparge |
| Est FG: 1.003 SG (0.7° P) | Fermentation: Ale, Two Stage |
| ABV: 5.6% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 7 lbs |
Pale Ale (Dingemans) (3.3 SRM) |
Grain |
1 |
| 7 lbs |
White Wheat Malt (2.4 SRM) |
Grain |
2 |
| 8.00 oz |
Acidulated (Weyermann) (1.8 SRM) |
Grain |
3 |
| 1.00 oz |
Coriander Seed (Boil 0 min) |
Misc |
4 |
| 0.50 oz |
Salt (Boil 0 min) |
Misc |
5 |
| 2.0 pkgs |
Brettanomyces Bruxellensis Trois (White Labs #WLP644) |
Yeast |
6 |
| 10 lbs |
Fruit - Cherry Regular (0.0 SRM) |
Adjunct |
7 |
| 1.0 pkgs |
Lactobacillus (Wyeast Labs #5335) |
Yeast |
8 |
Notes
http://www.milkthefunk.com/wiki/Gose
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(1 ratings)
Split batch
by jasonwb88This recipe was a double batch. No hops, no boil. Literally ran half of the first runnings into one fermenter, then the other. Same process for second runnings. First half was fermented with a grown up culture of Jester King's house culture. The second half sat with lacto brevis at 90 degrees for three days in the fermenter and was finished with brux like trois. Jester king fermented half later became a peach sour which received 10 pounds of white peaches. The second half (trois fermented) received four cans of oregon tart montmorency cherry puree. Both batches turned out stellar.