Lobster Gose

 

ABV: 5.07 % Calories: 168.68 IBU's: 15.25 Efficiency: 70.00 % Boil Size: 6.53 Gals Color: 4.8 SRM  Batch Size: 5.00 Gals Preboil OG: 1.045 Boil Time: 60 minutes Carbs: 12

 

GRAINS AND ADJUNCTS:

90 mins: Briess Red Wheat Malt - 5.0 lbs 

90 mins: German Pilsner (2-row) - 5.0 lbs

30 mins: Acidulated Malt - 2.0 lbs 

Mill Acidulated Malt separate from the rest of the grain bill. Mash in with Wheat and Pilsner for 60 minutes, then add Acidulated Malt (to ensure a full conversion with good pH).

HOPS:

60 mins: Hallertauer - 1.0 oz

YEAST:

Wyeast Labs 1007 - German Ale

ADDITIONS:

15 mins: Whirlfloc Tablet - 1

10 mins: Yeast Nutrient - 0.50 tsp (dissolved in warm water)

5 mins:  Lobster Tail Shells - 3

MASH SCHEDULE:

Single Infusion Mash - 75 min@150.0°F

Add 15.00 qts water @ 167.3°F

Batch Sparge 20.35 qts water @ 170.00 °F

FERMENTATION:

Primary 14-21 days @ 71.0°F (until final gravity is reached and remains steady over 3 consecutive days)

Taste if not tart enough, add a  very small amount of Lactic Acid 88% with a dropper.

Keg and cool to 38.00 °F

FORCE CARBONATION:

Desired Vol of CO2: 2.80 Vols

Beer Temperature: 38.00 °F

Required PSI: 14.40

Required Bars: 0.99