Rhubarb Gose 2 - Recipe - BeerSmith Cloud

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Rhubarb Gose 2 (2 ratings)

All Grain Recipe

Submitted By: Hopmeadow (Shared)
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Brewer: Bryan
Batch Size: 11.00 gal	Style: Gueuze (17E)
Boil Size: 11.95 gal	Style Guide: BJCP 2008
Color: 3.7 SRM	Equipment: Bryan's Homebrew
Bitterness: 13.4 IBUs	Boil 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