She Gose She Gose She Gose
Gose is a top-fermented beer that originated in Goslar, Germany. It is brewed with at least 50% of the grain bill being malted wheat. Dominant flavors in gose include a lemon sourness, an herbal characteristic, and a strong saltiness.
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 4.9 L |
60 min |
8.1 IBUs |
8.8 EBC |
1.043 |
1.011 |
4.2 % |
|
Actuals |
1.046 |
1.01 |
4.7 % |
Style Details
| Name |
Cat. |
OG Range |
FG Range |
IBU |
SRM |
Carb |
ABV |
| Gose |
27 |
1.036 - 1.056 |
1.006 - 1.01 |
5 - 12 |
5.9 - 7.9 |
2.6 - 3.4 |
4.2 - 4.8 % |
Fermentables
| Name |
Amount |
% |
| White Wheat Malt |
147.5 g |
19.54 |
| Acidulated (Weyermann) |
147.1 g |
19.49 |
| DME Wheat Bavarian (Briess) |
110.1 g |
14.59 |
| LME Wheat Bavarian (Briess) |
350.1 g |
46.39 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| Czech Saaz |
4.1 g |
60 min |
Boil |
Pellet |
3.2 |
Miscs
| Name |
Amount |
Time |
Use |
Type |
| Whirlfloc Tablet |
0.24 Items |
15 min |
Boil |
Fining |
| Coriander Seed |
0.18 oz |
10 min |
Boil |
Spice |
| Salt |
0.18 oz |
10 min |
Boil |
Spice |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| Deiter (G03) |
Imperial |
75% |
15.56°C - 20.56°C |
Mash
| Step |
Temperature |
Time |
| Mash In |
65.56°C |
75 min |
Fermentation
| Step |
Time |
Temperature |
| Primary |
4 days |
19.44°C |
| Secondary |
10 days |
19.44°C |
| Aging |
30 days |
18.33°C |
Splat and Smash Pilsner
Pilsner (also pilsener or simply pils) is a type of pale lager. It takes its name from Plzeň (Pilsen in Czech Republic), a city in Bohemia, then in the Austrian Empire, now in the Czech Republic, where it was first produced in 1842.
Source: Wikipedia
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 4.8 L |
60 min |
36.7 IBUs |
11.3 EBC |
1.052 |
1.012 |
5.3 % |
|
Actuals |
1.046 |
1.01 |
4.7 % |
Style Details
| Name |
Cat. |
OG Range |
FG Range |
IBU |
SRM |
Carb |
ABV |
| bohemian pilsner |
3 3 |
1.044 - 1.056 |
1.013 - 1.017 |
35 - 45 |
6.9 - 11.8 |
2.2 - 2.5 |
4.2 - 5.4 % |
Fermentables
| Name |
Amount |
% |
| Pilsner (2 Row) Ger |
500 g |
56.62 |
| Light Dry Extract |
383 g |
43.38 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| Spalter |
6.3 g |
60 min |
Boil |
Pellet |
4.5 |
| Spalter |
6.3 g |
50 min |
Boil |
Pellet |
4.5 |
| Spalter |
6.3 g |
5 min |
Boil |
Pellet |
4.5 |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| Safale American (US-05) |
DCL/Fermentis |
77% |
15°C - 23.89°C |
Mash
| Step |
Temperature |
Time |
| Mash In |
65.56°C |
75 min |
Fermentation
| Step |
Time |
Temperature |
| Primary |
4 days |
19.44°C |
| Secondary |
10 days |
19.44°C |
| Aging |
30 days |
18.33°C |
Half Wheat Mother
Weizenbier or Hefeweizen, in the southern parts of Bavaria usually called Weißbier (literally “white beer”, but the name probably derives from Weizenbier, “wheat beer”), is a beer, traditionally from Bavaria, in which a significant proportion of malted barley is replaced with malted wheat. By German law, Weißbiers brewed in Germany must be top-fermented.
Source: Wikipedia
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 5 L |
60 min |
13.4 IBUs |
9.5 EBC |
1.060 |
1.014 |
6.1 % |
|
Actuals |
1.046 |
1.01 |
4.7 % |
Style Details
| Name |
Cat. |
OG Range |
FG Range |
IBU |
SRM |
Carb |
ABV |
| Weizen/Weissbier |
15 A |
1.044 - 1.052 |
1.01 - 1.014 |
8 - 15 |
3.9 - 15.8 |
2.5 - 2.9 |
4.3 - 5.6 % |
Fermentables
| Name |
Amount |
% |
| Wheat, Flaked |
465.7 g |
33.86 |
| Vienna Malt |
461.2 g |
33.53 |
| Pilsner (2 Row) Ger |
224.4 g |
16.31 |
| Wheat Malt, Ger |
218.6 g |
15.9 |
| Wheat Liquid Extract |
5.5 g |
0.4 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| Tettnang |
5.1 g |
60 min |
Boil |
Pellet |
4.5 |
| Saaz |
1.7 g |
15 min |
Boil |
Pellet |
4 |
Miscs
| Name |
Amount |
Time |
Use |
Type |
| Orange Peel, Sweet |
0.20 oz |
5 min |
Boil |
Spice |
| Coriander Seed |
0.13 tbsp |
5 min |
Boil |
Spice |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| Hefeweizen IV Ale (WLP380) |
White Labs |
77% |
18.89°C - 21.11°C |
Mash
| Step |
Temperature |
Time |
| Protein Rest |
50°C |
30 min |
| Saccharification |
68.89°C |
30 min |
| Mash Out |
75.56°C |
10 min |
Fermentation
| Step |
Time |
Temperature |
| Primary |
4 days |
19.44°C |
| Secondary |
10 days |
19.44°C |
| Aging |
30 days |
18.33°C |
