A Gose Huh? 1.0 (Labor of Love 2014) 
All Grain Recipe
Submitted By: bschwalls (Shared)
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| Brewer: Grotto | |
| Batch Size: 5.50 gal | Style: Gose (17A) |
| Boil Size: 7.76 gal | Style Guide: BJCP 2008 |
| Color: 4.0 SRM | Equipment: Grotto Equipment |
| Bitterness: 11.9 IBUs | Boil Time: 60 min |
| Est OG: 1.050 (12.5° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
| Est FG: 1.009 SG (2.3° P) | Fermentation: My Aging Profile |
| ABV: 5.4% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 8.00 oz |
Rice Hulls (0.0 SRM) |
Adjunct |
1 |
| 7 lbs |
Wheat Malt, Ger (2.0 SRM) |
Grain |
2 |
| 3 lbs |
Acid Malt (3.0 SRM) |
Grain |
3 |
| 2 lbs |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
4 |
| 1.00 oz |
Saaz [4.2%] - Boil 60 min |
Hops |
5 |
| 1.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
6 |
| 0.75 oz |
Fluer de Sel Sea Salt (Boil 5 min) |
Misc |
7 |
| 0.50 oz |
Coriander Seed (Boil 5 min) |
Misc |
8 |
| 1.00 items |
Hop Sock (Boil 0 min) |
Misc |
9 |
| 1.0 pkgs |
American Ale (Wyeast Labs #1056) |
Yeast |
10 |
| 1.00 oz |
Dried Lime Peel (Secondary 3 days) |
Misc |
11 |
| 3.00 oz |
Lactic Acid (Bottling 0 min) |
Misc |
12 |
Taste Notes
less lime peel next timeNotes
8-20-14 kegged. added 3 oz of lactic acid to add more of a tart punch. def taste the lime. subtle salt. carb at 40 till it's ready.
8-19-14 turned deep freezer to 36 degrees to cold crash.
8-17-14 gravity at 1.010. surprisingly more tart than expected. touch of salt in the finish. probably still add a little lactic acid at kegging tho. lime peel that soaked in vodka added. should give it that bit of fruitiness that seemed to be missing. will cold crash in 2 days then keg.
7-19-14 mashed all grain minus the acid malt for 60 min. 2.75 gal (1.2qt/lb) at 149 degrees for 60 min. strike water at 160. hit 149 on the dot. ph at 5.4. after 60 min adding the 3 lbs of acid malt along with .9 gal (1.2 qt/lb) at 200 degrees. goal is to lower PH to get tartness and raise the mash temp some to help finish it up. ph at 4.3 and temp stayed the same. not as low of a ph as we were hoping for but we shall see. mashed another 45 min then carried on as normal. sparged with 6.8 gal at 175.
7-16-14 starter goingThis Recipe Has Not Been Rated
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