Blueberry Cream Gose

Brewer: Jim Burt
Batch Size: 6.00 gal	Style: Gose (27 )
Boil Size: 7.91 gal	Style Guide: BJCP 2015
Color: 3.7 SRM	Equipment: 20 Gallon EBIAB 020919
Bitterness: 10.1 IBUs	Boil Time: 60 min
Est OG: 1.054 (13.3° P)	Mash Profile: BIAB 01 Light Body (148F)
Est FG: 1.014 SG (3.5° P)	Fermentation: Ale, Single Stage
ABV: 5.3%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
9.16 gal	3625 RO Water	Water	1
56.00 g	Lactic Acid (Mash 60 min)	Misc	2
27.50 g	Phosphoric Acid 10% (Mash 60 min)	Misc	3
3.20 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	4
2.40 g	Calcium Chloride (Mash 60 min)	Misc	5
2.30 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	6
8.00 oz	Rice Hulls (0.0 SRM)	Adjunct	7
4 lbs	Pilsner Malt (Avangard) (2.0 SRM)	Grain	8
4 lbs	Wheat - White Malt (Briess) (2.5 SRM)	Grain	9
2 lbs	Acidulated (Weyermann) (1.8 SRM)	Grain	10
2 lbs	White Wheat Malt - Ground (2.4 SRM)	Grain	11
1.00 oz	Hallertauer Mittelfrueh 2018 [3.8%] - Boil 60 min	Hops	12
21.00 g	Himalayan Sea Salt (Boil 10 min)	Misc	13
28.00 g	Coriander Seed (Indian) (Boil 10 min)	Misc	14
1 lbs	Milk Sugar (Lactose) [Boil for 10 min] [Boil] (0.0 SRM)	Sugar	15
28.00 g	Butterfly Pea Flowers (Boil 0 min)	Misc	16
2.0 pkgs	Safale American (DCL/Fermentis #US-05)	Yeast	17
3.00 lbs	Blueberry Puree (Secondary 0 min)	Misc	18

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