Viking Sweat Gose Craft Beer & Brewing 
All Grain Recipe
Submitted By: Dibbs (Shared)
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| Brewer: Chris Dibble | |
| Batch Size: 5.50 gal | Style: Gose (27 ) |
| Boil Size: 6.59 gal | Style Guide: BJCP 2015 |
| Color: 2.9 SRM | Equipment: DIbbs SS Brewing Tech 15 Gallon Brew Pot 10 Gallon Mash Tun |
| Bitterness: 35.2 IBUs | Boil Time: 15 min |
| Est OG: 1.039 (9.8° P) | Mash Profile: Single Infusion, Medium Body, Batch Sparge |
| Est FG: 1.009 SG (2.3° P) | Fermentation: Ale, Two Stage |
| ABV: 4.0% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 7.62 gal |
Zypher Hills Spring Water |
Water |
1 |
| 8.00 oz |
Rice Hulls (0.0 SRM) |
Adjunct |
2 |
| 4 lbs |
Pilsner (Weyermann) (1.7 SRM) |
Grain |
3 |
| 4 lbs |
Wheat - White Malt (Briess) (2.3 SRM) |
Grain |
4 |
| 1.00 oz |
Hallertau Blanc [10.5%] - Boil 60 min |
Hops |
5 |
| 0.50 oz |
Coriander Seed (Boil 10 min) |
Misc |
6 |
| 0.40 oz |
Salt (Boil 10 min) |
Misc |
7 |
| 1.0 pkgs |
German Ale/Kolsch (White Labs #WLP029) |
Yeast |
8 |
| 1.0 pkgs |
Lactobacillus (Wyeast Labs #5335) |
Yeast |
9 |
Notes
Recipe from Craft Beer adn Brewing, Oct-Nov 2018, page 17.
Lactobacillus is optional and can be substituted with food grade Lactic Acid after fermentation to obtain acidity lvelsThis Recipe Has Not Been Rated
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