Rhubarb Gose 2 (2 ratings)

All Grain Recipe

Submitted By: Hopmeadow (Shared)
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Brewer: Bryan
Batch Size: 11.00 galStyle: Gueuze (17E)
Boil Size: 11.95 galStyle Guide: BJCP 2008
Color: 3.7 SRMEquipment: Bryan's Homebrew
Bitterness: 13.4 IBUsBoil Time: 60 min
Est OG: 1.049 (12.2° P)Mash Profile: Temperature Mash, 1 Step, Light Body
Est FG: 1.009 SG (2.4° P)Fermentation: Ale, Single Stage
ABV: 5.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.00 g Calcium Chloride (Mash 60 min) Misc 1
2 lbs 8.00 oz Rice Hulls (0.0 SRM) Adjunct 2
8 lbs Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 3
7 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 4
3 lbs Acid Malt (3.0 SRM) Grain 5
1 lbs Oats, Flaked (1.0 SRM) Grain 6
1 lbs White Wheat Malt (2.4 SRM) Grain 7
0.75 oz Perle [5.8%] - Boil 60 min Hops 8
2.00 tsp Irish Moss (Boil 10 min) Misc 9
0.75 oz Northern Brewer [9.6%] - Boil 10 min Hops 10
30.00 g Salt (Boil 5 min) Misc 11
0.25 oz Northern Brewer [9.6%] - Steep 15 min Hops 12
0.25 oz Perle [5.8%] - Steep 15 min Hops 13
30.00 g Coriander Seed (Boil 0 min) Misc 14
2.0 pkgs Belgian Wheat Yeast (Wyeast Labs #3942) Yeast 15
8.00 lbs Rhubarb (Secondary 10 days) Misc 16
1.50 lbs Mulberry (Secondary 10 days) Misc 17

Notes

Add 4 oz acid malt to main mash @ 151.5 saving the remainder acid malt after 45 minutes of mash time @ 145. Purge with CO2 insulate with blanket and trash bag 6-16 8:30 pm. 6-17 5;40 pm 119. Raise heat to 168, add rice hulls and hold for 15 min. (stuck sparge 2.5 hrs) Use fresh picked organic Rhubarb, Wash, Chop and Freeze before use. Thaw to room remp before adding to beer. Add to beer after racking to secondary fermenter and age at least 10 days. Mulberries added at same time. Seperate wort in two fermentors adding one yeast starter to each. 3942 Belgian Wheat 3944 Belgian Wit

Ratings

by fgbonggi

Good afternoon, a question, mixes in the same fermenter, rhubarb and mulberrys? Thank you

by Hopmeadow

Mulberries and Rhubarb in the same fermenter, Mulberries are not necessary but contribute to a nice color.

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