081 - Grinch Juice - Recipe

081 - Grinch Juice

Brewer: Aaron C.
Batch Size: 6.25 gal	Style: Gose (27 )
Boil Size: 8.03 gal	Style Guide: BJCP 2015
Color: 3.0 SRM	Equipment: Bug's Setup - InfuSsion Mash Tun
Bitterness: 10.1 IBUs	Boil Time: 60 min
Est OG: 1.040 (10.0° P)	Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.008 SG (2.2° P)	Fermentation: Ale, Single Stage
ABV: 4.2%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
9.12 gal	Baton Rouge, LA	Water	1
2.00 tsp	Lactic Acid (Mash 60 min)	Misc	2
0.52 g	Calcium Chloride (Mash 60 min)	Misc	3
0.50 tbsp	Lactic Acid 88% (Mash 60 min)	Misc	4
0.39 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	5
4 lbs 8.00 oz	BEST Pilsen Malt (BESTMALZ) (1.8 SRM)	Grain	6
4 lbs 8.00 oz	BEST Wheat Malt (BESTMALZ) (2.4 SRM)	Grain	7
1.17 g	Calcium Chloride (Sparge 60 min)	Misc	8
0.87 g	Gypsum (Calcium Sulfate) (Sparge 60 min)	Misc	9
0.75 oz	Coriander Seed (Boil 5 min)	Misc	10
0.50 oz	Sea Salt - Lime (Boil 5 min)	Misc	11
3.00 oz	Spruce (Boil 0 min)	Misc	12
1.00 oz	Chinook [13.0%] - Steep 45 min	Hops	13
1.0 pkgs	Lactobacillus Blend (Omega #OYL-605)	Yeast	14
1.0 pkgs	Tropical IPA (Omega #OYL-200)	Yeast	15
2.00 oz	Chinook [13.0%] - Dry Hop 4 days	Hops	16

11/14/20 - Pre acidified to 4.52 per PH meter. Added starter with 2 shots of goodbelly mango at room temperature.