MP0047a Gose

All Grain Recipe

Submitted By: MPBrew (Shared)
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Brewer: JWB
Batch Size: 10.00 galStyle: Leipzig-Style Gose (17A)
Boil Size: 13.06 galStyle Guide: BJCP 2008
Color: 3.1 SRMEquipment: 15 Gal Electric - All Grain
Bitterness: 14.6 IBUsBoil 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 items 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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