Never Gose Down

All Grain Recipe

Submitted By: phlyingpenguin (Shared)
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Brewer: Chris S
Batch Size: 5.50 galStyle: Specialty Beer (23A)
Boil Size: 6.48 galStyle Guide: BJCP 2008
Color: 4.5 SRMEquipment: My Equipment
Bitterness: 6.6 IBUsBoil Time: 60 min
Est OG: 1.048 (11.8° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.009 SG (2.2° P)Fermentation: Ale, Two Stage
ABV: 5.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
6 lbs Wheat Malt, Ger (2.0 SRM) Grain 1
3 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 2
8.00 oz Munich Malt - 20L (20.0 SRM) Grain 3
3.00 oz Acid Malt (3.0 SRM) Grain 4
0.50 oz Saaz [3.8%] - Boil 60 min Hops 5
1.00 oz Salt (Boil 60 min) Misc 6
0.50 oz Corriander (Boil 15 min) Misc 7
1.0 pkgs Kolsch Yeast (Wyeast Labs #2565) Yeast 8
1.0 pkgs Lactobacillus Bacteria (White Labs #WLP677) Yeast 9

Notes

http://www.themadfermentationist.com/2010/10/sour-leipziger-gose-recipe.html https://byo.com/stories/beer-styles/item/2349-gose --- 2014/05/04: Read an OE of 9.5P, a little short of desired level Found the grain chute in a stuck mash so maybe that led to some problems getting all the grain in the bag. 2014/05/06: Read 7.5P, ~1.024. Added Kolsch yeast. Smelled sour, had a nice pectile forming on the top. 2014/05/10: Read 5.0P, ~1.008 Smelled wonderfully sour with some pectile still Should be around 4.0% with 79% Attenuation

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