Hibiscus Gose

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
6 gal 90 min 8.8 IBUs 5.0 SRM 1.053 1.011 5.5 %
Actuals 1.05 1.01 5.2 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Specialty Beer 23 A 1.03 - 1.11 1.006 - 1.024 5 - 70 5 - 50 1.8 - 3 2.5 - 12 %

Fermentables

Name Amount %
Wheat - White Malt (Briess) 5.5 lbs 44
Acidulated (Weyermann) 3 lbs 24
Munich Malt 2 lbs 16
Pilsner (Weyermann) 2 lbs 16

Hops

Name Amount Time Use Form Alpha %
Hallertauer Mittelfrueh 0.6 oz 60 min Boil Pellet 4

Miscs

Name Amount Time Use Type
Calcium Chloride 8.00 g 60 min Mash Water Agent
Epsom Salt (MgSO4) 2.00 g 60 min Mash Water Agent
Gypsum (Calcium Sulfate) 2.00 g 60 min Mash Water Agent
Lactic Acid 2.00 ml 60 min Mash Water Agent
Calcium Chloride 6.50 g 60 min Boil Water Agent
Epsom Salt (MgSO4) 1.60 g 60 min Boil Water Agent
Gypsum (Calcium Sulfate) 1.60 g 60 min Boil Water Agent
Servomyces 1.00 Items 10 min Boil Other
Coriander Seed 2.00 g 5 min Boil Spice
Salt 20.00 g 5 min Boil Water Agent
Hibisus 50.00 g 0 min Boil Herb
Hibisus 100.00 g 5 days Secondary Herb

Yeast

Name Lab Attenuation Temperature
German Ale/Kolsch (WLP029) White Labs 75% 65°F - 69°F

Mash

Step Temperature Time
Mash In 150°F 75 min

Notes

Conduct First Mash traditionally for conversion then add Acidulated Malt and perform second mash for 30 minutes or until pH drops to 3.75-3.8, sparge and boil. This took 3-3.5 hours.

Mill the grains, but be sure to keep the acidulated malt separate. Do not mill the rice hulls. Dough in all but the acidulated malt using 4.0 gallons (15 L) of water with a target mash holding temperature of 149 °F (65 °C). Hold the mash temperature for approximately 60 minutes or until the conversion is complete. Add the acidulated malt to the mash for an additional 45 minutes. Try to keep the temperature as close to original mash temperature as possible using an available heat source. Anything between 144–149 °F (62–65 °C) will work. Raise the temperature of the mash to 168 °F (76 °C) and begin sparging with 170 °F (77 °C) water until you collect 6.0 gallons (23 L) of wort in the kettle.

Added zest from 3 Blood Oranges at Flame Out

Once primary fermentation was complete I added bottle dregs from Crooked Stave St. Bretta and Surette in a seperate carboy. Pellicle formed after a few weeks and I kegged after 5 months in Carboy. Also added in 100g more of Hibiscus at this time.