Mark's Gose 
All Grain Recipe
Submitted By: zambron (Shared)
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| Brewer: Mark Zambron | |
| Batch Size: 6.50 gal | Style: Gose (27 ) |
| Boil Size: 6.77 gal | Style Guide: BJCP 2015 |
| Color: 3.5 SRM | Equipment: Blichmann High Gravity Mash |
| Bitterness: 8.8 IBUs | Boil 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 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
10 |
| 12.00 g |
Coriander Seed (Boil 5 min) |
Misc |
11 |
| 1.0 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 64FThis Recipe Has Not Been Rated
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