MP0047a Gose
All Grain Recipe
Submitted By: MPBrew (Shared)
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Brewer: JWB | |
Batch Size: 10.00 gal | Style: Leipzig-Style Gose (17A) |
Boil Size: 13.06 gal | Style Guide: BJCP 2008 |
Color: 3.1 SRM | Equipment: 15 Gal Electric - All Grain |
Bitterness: 14.6 IBUs | Boil Time: 90 min |
Est OG: 1.045 (11.3° P) | Mash Profile: Temperature Mash, 1 Step, Light Body |
Est FG: 1.008 SG (2.0° P) | Fermentation: Ale, Two Stage |
ABV: 4.9% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
5.60 oz |
Rice Hulls (0.0 SRM) |
Adjunct |
1 |
10 lbs |
Wheat Malt, Pale (Weyermann) (2.0 SRM) |
Grain |
2 |
8 lbs |
Pilsen (Dingemans) (1.6 SRM) |
Grain |
3 |
1.00 oz |
Sterling [8.1%] - Boil 60 min |
Hops |
4 |
1.00 |
Whirlfloc Tablet (Boil 15 min) |
Misc |
5 |
1.00 tsp |
Yeast Nutrient (Wyeast) (Boil 10 min) |
Misc |
6 |
2.00 oz |
Coriander Seed (Boil 0 min) |
Misc |
7 |
1.50 oz |
Fluer de Sel Sea Salt (Boil 0 min) |
Misc |
8 |
1.0 pkgs |
American Ale (Wyeast Labs #1056) |
Yeast |
9 |
1.0 pkgs |
Lactobacillus Brevis (White Labs #WLP672) |
Yeast |
10 |
Notes
http://sourbeerblog.com/fast-souring-lactobacillus/
http://www.milkthefunk.com/wiki/Lactobacillus
Added 0.5 to loss to trub and chiller due to loss of pH samples taken. Started boil with 12.5 gals.
0.7mL/gal 50% Phos
starter pH after 3 days at 80F 3.35
pH 5.56 after 10 mins. Added 2mL 88% lactic.
pH 5.53 after 30 mins. Added 2mL 88% lactic.
pH 5.46 after 40 mins. Added 2mL 88% lactic.
pH 5.40 after 70 mins.
FR 1.068
PB 1.041
Added 18mL 88% lactic to get to pH 4.5
Pitched lacto at 10pm
At 8am pH at 4.40. Dropped temp to 95F.
At 4:30pm pH at 4.3.
At 8pm pH at 4.38.
Pitched the other 500mL of L brevis that I was saving at 11pm
At 8am pH at 4.04.
At 11am pH at 3.84.
At 2pm pH at 3.72.
A 6pm pH at 3.65.
At 9:30 pH 3.59
At 4am pH 3.53. Gravity at 1.039. Can't wait any longer.
OG 1.044, pH 3.53
Added 3lb cherry puree on 06/18 after krausen started to drop
Transferred on 06/21
Kegged on 06/29. FG cherry 1.008, dh 1.007, pH 3.41
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