Dry Hopped Gose
CROSSTALK
NOT CURRENTLY AVAILABLE
4.0%

ABV
7

IBUs
1.039

OG
ABOUT
Malts Bohemian Pilsner, Wheat, Acidulated
Hops Azacca, Cascade
Yeast Vermont Ale
RECIPE
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MASH TUN

Mash

55.8%
Bohemian Pilsner
41.6%
Wheat Malt
2.6%
Acidulated Malt
+
Mash - Target pH: 5.3
Ca
79
ppm
Mg
9
ppm
Na
13
ppm
SO4
125
ppm
Cl
25
ppm

Mash Schedule
64.0°C
Saccharification - 60 min

Sparge

75.5°C
Initial Water Temperature
+
Sparge Water - Target pH: 5.5
Ca
37
ppm
Mg
9
ppm
Na
13
ppm
SO4
25
ppm
Cl
25
ppm

KETTLE

Boil

0.85 g/L
Sea Salt - 0 min
0.94 g/L
Crushed Coriander Seed - 0 min

Whirlpool

2.5 IBUs
Azacca - 50 min
1.7 IBUs
Cascade - 50 min
1.3 IBUs
Azacca - 40 min
0.9 IBUs
Cascade - 40 min
0.3 IBUs
Azacca - 30 min
0.2 IBUs
Cascade - 30 min

Heat Exchanger

19.0°C
Target Temperature
1.039
Target OG
+
Final Water Profile
Ca
69
ppm
Mg
12
ppm
Na
18
ppm
SO4
80
ppm
Cl
33
ppm

FERMENTER

+
Vermont Ale Yeast

Fermentation Schedule
1921°C
Primary Fermentation - 4 days
21°C
Dry Hop / Primary - 4 days
2120°C
Dry Hop / Conditioning - 8 days
1°C
Cold Crash - 5 days
3.1 g/L
Azacca - 4 days before end of fermentation
5 g/L
Cascade - 4 days before end of fermentation

BRITE TANK

4%
ABV (Target)
6.9
IBUs (Target)
1.009
FG (Target)

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