Mark's Gose

All Grain Recipe

Submitted By: zambron (Shared)
Members can download and share recipes

Brewer: Mark Zambron
Batch Size: 6.50 galStyle: Gose (27 )
Boil Size: 6.77 galStyle Guide: BJCP 2015
Color: 3.5 SRMEquipment: Blichmann High Gravity Mash
Bitterness: 8.8 IBUsBoil Time: 90 min
Est OG: 1.044 (10.9° P)Mash Profile: Decoction Mash, Triple
Est FG: 1.012 SG (3.1° P)Fermentation: Ale, Two Stage
ABV: 4.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
5.00 gal Buffalo, NY Water Water 1
1.80 g Salt (Mash 60 min) Misc 2
1.00 tbsp PH 5.2 Stabilizer (Mash 60 min) Misc 3
4 lbs 8.00 oz Wheat - White Malt (Briess) (2.3 SRM) Grain 4
3 lbs 8.00 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 5
1 lbs Oats, Flaked (1.0 SRM) Grain 6
1 lbs Wheat, Flaked (1.6 SRM) Grain 7
8.00 oz Munich (Dingemans) (5.5 SRM) Grain 8
0.20 oz Magnum [14.0%] - Boil 60 min Hops 9
1.00 Whirlfloc Tablet (Boil 15 min) Misc 10
12.00 g Coriander Seed (Boil 5 min) Misc 11
1 pkgs Kolsch Yeast (Wyeast Labs #2565) Yeast 12

Notes

Collect 5.2 gallons after mash and sparge into sour mash bucket. Aim for OG of 1.056. Hand handful of crushed grain. Blanket with CO2 and cover quickly. Apply heater to keep sour mash at above 105F for 24 hours or so. Dump into boil kettle, top off with water to get volume of 7 gallons with estimated preboil gravity of 1.041. End of boil add coriander and salt. Chill and ferment out at 64F
x
This website is using cookies. More info. That's Fine