Hankies Leipzig Gose 
All Grain Recipe
Submitted By: phillyhomebrew (Shared)
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| Brewer: Chuck | |
| Batch Size: 3.00 gal | Style: Leipzig-Style Gose (65B) |
| Boil Size: 4.45 gal | Style Guide: GABF 2013 |
| Color: 3.3 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain |
| Bitterness: 11.9 IBUs | Boil Time: 60 min |
| Est OG: 1.053 (13.1° P) | Mash Profile: Single Infusion, Medium Body, Batch Sparge |
| Est FG: 1.010 SG (2.6° P) | Fermentation: Ale, Two Stage |
| ABV: 5.6% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 4.80 oz |
Rice Hulls (0.0 SRM) |
Adjunct |
1 |
| 3 lbs |
Wheat Malt, Pale (Weyermann) (2.0 SRM) |
Grain |
2 |
| 1 lbs 15.20 oz |
Pilsner (2 Row) Bel (2.0 SRM) |
Grain |
3 |
| 1 lbs 3.20 oz |
Acidulated (Weyermann) (1.8 SRM) |
Grain |
4 |
| 0.50 oz |
Hallertau [4.5%] - Boil 60 min |
Hops |
5 |
| 0.60 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
6 |
| 0.60 oz |
Coriander Seed (Boil 10 min) |
Misc |
7 |
| 0.45 oz |
Salt (Boil 10 min) |
Misc |
8 |
| 0.6 pkgs |
German Ale (Wyeast Labs #1007) |
Yeast |
9 |
Taste Notes
Dough in all but the acidulated malt using 4.0 gallons (15 L) of water with a target mash holding temperature of 149 °F (65 °C). Hold the mash temperature for approximately 60 minutes or until the conversion is complete. Add the acidulated malt to the mash for an additional 45 minutesNotes
5 lbs. (2.3 kg) wheat malt
3.25 lbs. (1.5 kg) German Pilsner malt (2 °L)
2.0 lbs. (0.91 kg) acidulated malt (2 °L)
0.50 lbs (0.23 kg) rice hulls
2.8 AAU Santiam hops (60 min.)
(0.5 oz./14 g of 5.6% alpha acids)
1 tsp Irish moss or 1 Whirlfloc® tablet
(15 min.)
1.0 oz (28 g) ground coriander seed
(10 min.)
0.75 oz (21 g) sea salt (10 min.)
White Labs WLP029 (German Ale/Kölsch Yeast) or Wyeast 1007 (German Ale) yeast
Mill the grains, but be sure to keep the acidulated malt separate. Do not mill the rice hulls. Dough in all but the acidulated malt using 4.0 gallons (15 L) of water with a target mash holding temperature of 149 °F (65 °C). Hold the mash temperature for approximately 60 minutes or until the conversion is complete. Add the acidulated malt to the mash for an additional 45 minutes. Try to keep the temperature as close to original mash temperature as possible using an available heat source. Anything between 144–149 °F (62–65 °C) will work. Raise the temperature of the mash to 168 °F (76 °C) and begin sparging with 170 °F (77 °C) water until you collect 6.0 gallons (23 L) of wort in the kettle.
The total wort boiling time for this recipe is 60 minutes. At the onset of a full rolling boil, add your scheduled hop addition. When there are 15 minutes remaining in the boil, be sure to add your Irish moss or Whirlfloc® tablet to help with precipitation of the hot break. At 10 minutes remaining, add both the ground coriander seed and the salt.
Cool the wort to 68 °F (20 °C), transfer to your fermentation vessel and aerate the wort adequately. Add the contents of your yeast starter to the chilled wort. Ferment around 68 °F (20 °C) until the final gravity is reached, which should be in 5 to 7 days. Rack to a secondary vessel and allow the beer to mature another 5 to 7 days around the same temperature. Your beer is now ready to rack into a keg or bottles along with the priming sugarThis Recipe Has Not Been Rated
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