Raspberry Gose

All Grain Recipe

Submitted By: vkrishan (Shared)
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Brewer: Vinnie Krishan
Batch Size: 5.50 galStyle: Gose (27 )
Boil Size: 7.25 galStyle Guide: BJCP 2015
Color: 2.8 SRMEquipment: SS Kettle and mashtun
Bitterness: 9.3 IBUsBoil Time: 60 min
Est OG: 1.058 (14.2° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.011 SG (2.9° P)Fermentation: Ale, Two Stage
ABV: 6.1%Taste Rating: 37.0

Ingredients
Amount Name Type #
8.33 gal Bru'n'water Yellow Balanced Water 1
5.60 oz Rice Hulls (0.0 SRM) Adjunct 2
3 lbs 8.00 oz Wheat Malt, Ger (2.0 SRM) Grain 3
3 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 4
1 lbs Acidulated (Weyermann) (1.8 SRM) Grain 5
0.66 oz Hallertau [3.8%] - Boil 60 min Hops 6
0.50 tsp Irish Moss (Boil 10 min) Misc 7
30.00 g Salt (Boil 10 min) Misc 8
1.00 oz Coriander Seed (Boil 10 min) Misc 9
1 pkgs German Ale/Kolsch (White Labs #WLP029) Yeast 10
3 lbs Fruit - Raspberry (0.0 SRM) Adjunct 11
1.10 tsp Lactic Acid (Bottling 60 min) Misc 12

Taste Notes

Scored 37 at 2017 Fuggedaboutit in Chattanooga, TN

Notes

* add acid malt 1 hr after mashing wheat and pilsner. After adding acid malt, let mash rest for another hour, but use a RIMS setup to keep temp at 148F, else the new acid malt will drop the mash temp * add vitners raspberry purée (1.04 - 1.05 gravity) into fermenter after primary fermentation is almost 3/4 done (3-4 days) and then let ferment out for 3-4 more days * use up to 1 tsp of lactic acid at bottling time, by taste (for tartness)

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