Philly Gose

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1. Water:
   • 19 liters in the fermenter
   • Mash for 60 minutes with 19 liters at 65°C
   • Mash for 15 minutes at 72°C
   • Mash for 1 minute at 78°C
   • Sparge up to 24 liters at 80°C
   • 1/2 tablet of Protofloc, boil for 15 minutes
   • 21 g Celtic Sea Salt, boil for 10 minutes
   • Boil for 60 minutes
2. Grain bill:
   • 2.0 kg Weyermann Pale Ale malt, bought from beer-bg milled today at 1.40 mm
   • 2.0 kg Viking Wheat malt, bought from napravisibira
   • 0.5 kg Flaked Oats
3. Hops:
   • 25 g Saaz, 3.7% alpha acids, boil for 30 minutes
4. Yeast:
   • Lallemand Philly Sour
5. Parameters:
   • 65% efficiency
   • Measured 1049 OG with Tilt hydrometer
   • 1010 FG pending
   • 5.2 % ABV pending