1.045
OG1.011
FG4.5%
ABV0
IBU4
SRMNotes
Adapted from the Strong Gose recipe
TOTAL WATER NEEDED
7.51 Gallons
STRIKE WATER TEMP
153 Fahrenheit
TOTAL MASH VOLUME
8.19 Gallons
PREBOIL WORT
7.13 Gallons
POSTBOIL WORT
5.25 Gallons
INTO FERMENTER
5.00 Gallons
Sumac added after an initial 10 minute boil at flameout, along with the 1/2 tsp acid at 98 F, putting pH to 4.3. Then lacto added. Waited until pH went to 3.4 before removing sumac and reboiling. Honestly I get no noticeable flavor from this amount of very good sumac even after a multi-day infusion.
Fermentables
| Amount | Fermentable | Use | % |
|---|---|---|---|
| 5.00 lb | White Wheat (US) | Mash | 58.82% |
| 3.50 lb | Pilsen / Pilsner (DE) | Mash | 41.18% |
Hops
| Amount | Hop | Use | Time | AA | IBU | |
|---|---|---|---|---|---|---|
| None | ||||||
Yeast
| Name | Attenuation |
|---|---|
| Wyeast 1007 German Ale Liquid Yeast | 73% - 77% |
| Omega OYL-605 Lactobacillus Blend | 80% - 80% |
Other
| Name | Amount | Use | Time |
|---|---|---|---|
| Sumac, fresh | 5.50 oz | Boil | 0 Minute(s) |
Mash Schedule
| Temperature | Time |
|---|---|
| 149 F | 60 Minutes |
| 168 F | 20 Minutes |
Powered by
© 2024 Michigan Brew Supply LLC
Created with MIBrew from Michigan Brew Supply
Got a question? Be the first to leave a comment on this recipe.