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

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