Raspberry Gose 
All Grain Recipe
Submitted By: vkrishan (Shared)
Members can download and share recipes
| Brewer: Vinnie Krishan | |
| Batch Size: 5.50 gal | Style: Gose (27 ) |
| Boil Size: 7.25 gal | Style Guide: BJCP 2015 |
| Color: 2.8 SRM | Equipment: SS Kettle and mashtun |
| Bitterness: 9.3 IBUs | Boil 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 |
| 1.0 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, TNNotes
* 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)This Recipe Has Not Been Rated
BeerSmith™ Recipes and Web Editor