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Old 06-23-2011, 08:33 PM   #1
phished880
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Apr 2009
JP/Boston
Posts: 298
Liked 6 Times on 6 Posts


Recipe Type: All Grain   
Yeast: WY#1007/ S-05   
Yeast Starter: no   
Batch Size (Gallons): 10   
Original Gravity: 1.048   
Final Gravity: 1.008   
IBU: 10   
Boiling Time (Minutes): 60   
Color: est 4   
Primary Fermentation (# of Days & Temp): 10-12   
Tasting Notes: Nice tart refressing brew. I would consider maybe dialing down the salt next time.   

Very nice and refreshing summer fun.


Ingredients Amount Item Type % or IBU
12.0 oz Rice Hulls (0.0 SRM) Adjunct 3.4 %
10 lbs Wheat Malt, Ger (2.0 SRM) Grain 45.5 %
6 lbs 12.0 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 30.7 %
4 lbs Acid Malt (3.0 SRM) Grain 18.2 %
8.0 oz White Wheat Malt (2.4 SRM) Grain 2.3 %
1.00 oz Sterling [7.90%] (60 min) Hops 10.1 IBU
1.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
2.00 oz Coriander Seed, ground (Boil 10.0 min) Misc
44.00 gm Sea Salt (Boil 10.0 min) Misc

22qt mash at strike temp of 161 all but 4# of acid malt. Mash for 60 min, add acid malt and enough hot water to keep mash temp btn 144-149

carbed to 2.5vol

split yeast between 2 5 gal carboys.

s-05 portion recieved 6 packs of true orange at kegging.

I would consider dialing down the salt to 38-40g

 
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Old 06-23-2011, 09:51 PM   #2
Tiber_Brew
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Apr 2010
Upper Peninsula, Michigan
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4 lbs of acid malt? How sour is this brew?

Very interesting looking recipe; can't say I've had anything like that before!
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On tap:
1. Imperial Oatmeal Espresso Stout 2. Michigan IPL 3. Kölsch 4. Kentucky Common 5.[Nitrogen] Oat Blonde
Primary:
1. Helles 2. Helles 3. none 4. none 5. none 6. none
Secondary:
1. Brett Ale 2. none 3. none 4. none 5. none
Bottled:
About 23 gallons of beer & 3 gallons of mead
Kegged & conditioning:
Rye Barrel aged DIPA, Altbier, Helles x2

 
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Old 06-23-2011, 10:10 PM   #3
Clann
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Jun 2010
Edmonton Ky
Posts: 1,335
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BYO just had a recipe for Gose.

5 lbs wheat malt
3.25 lbs pilsner malt
2 lbs acidulated malt
.5 lbs rice hulls
.5 oz santiam hops 60 min
1 tbs irish moss 15 min
1 oz ground coriander 10 min
.75 oz sea salt 10 min
wlp029 or wyeast 1007
.75 cup priming sugar

there is also an extract version.
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Old 06-23-2011, 10:23 PM   #4
phished880
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Apr 2009
JP/Boston
Posts: 298
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The beer has a nice twang but it not overly sour. If your in boston come by and have one.

 
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Old 06-23-2011, 10:46 PM   #5
milldoggy
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Mar 2008
Pottstown, Pa
Posts: 2,387
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Is this close to the commerical version, think it is a leipzig or something like that?
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Old 06-24-2011, 12:05 AM   #6
phished880
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Apr 2009
JP/Boston
Posts: 298
Liked 6 Times on 6 Posts


Can't speak to that, a 12oz bottle here is over $5, and to be completely honest i'd rather by an orval for that price.

It is a nice light tangy summer beer. I imagine the one I'm having as I type would be great in 90F heat.

 
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Old 06-24-2011, 12:08 AM   #7
milldoggy
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Mar 2008
Pottstown, Pa
Posts: 2,387
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Ok cool. It is on my list to try.
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Old 06-24-2011, 12:50 AM   #8
Tiber_Brew
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I gotta admit, I'm thoroughly intrigued. I think I'll add this (or something close) to my 'to brew' list.

Thanks for posting.

TB
__________________
On tap:
1. Imperial Oatmeal Espresso Stout 2. Michigan IPL 3. Kölsch 4. Kentucky Common 5.[Nitrogen] Oat Blonde
Primary:
1. Helles 2. Helles 3. none 4. none 5. none 6. none
Secondary:
1. Brett Ale 2. none 3. none 4. none 5. none
Bottled:
About 23 gallons of beer & 3 gallons of mead
Kegged & conditioning:
Rye Barrel aged DIPA, Altbier, Helles x2

 
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Old 06-27-2011, 01:46 AM   #9
Vongo
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Jan 2011
Baltimore, MD
Posts: 340

I just kegged the BYO version and it's great only thing I changed was increasing the acidulated malt by.5 lb. I purchased one to do a comparison and the BYO version is much better. I strongly suggest giving this style a try.
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Old 06-27-2011, 01:54 AM   #10
phished880
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Apr 2009
JP/Boston
Posts: 298
Liked 6 Times on 6 Posts


This one is getting a lot of nice reviews from guests. I guess one way to know if they mean it it, when the go bAck to the tap more then 3 times.

 
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