PRB 21 Summer Gose

All Grain Recipe

Submitted By: Tolsson (Shared)
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Batch Size: 5.00 galStyle: Gose (27 )
Boil Size: 6.52 galStyle Guide: BJCP 2015
Color: 3.5 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 0.0 IBUsBoil Time: 60 min
Est OG: 1.055 (13.5° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.012 SG (3.0° P)Fermentation: Ale, Two Stage
ABV: 5.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
5 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 1
5 lbs Wheat Malt, Ger (2.0 SRM) Grain 2
1.0 pkgs Safale American (DCL/Fermentis #US-05) Yeast 3
1.0 pkgs Lactobacillus (Wyeast Labs #5335) Yeast 4

Notes

Did regular mash then pasteurized Added 1 tablespoon lactic acid Pitched half container goodbelly Added blanket of CO2 Saran Wrap Let sour 48 hours 15 minute boil with 1 oz coriander & .5 oz salt and yeast nutrient added at 10 minutes

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