Lemon Lime Gose 05312020 - Beer Recipe - Brewer's Friend

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Lemon Lime Gose 05312020

160 calories 14.3 g 12 oz
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Beer Stats
Method: Extract
Style: Gose
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Source: Pete
Calories: 160 calories (Per 12oz)
Carbs: 14.3 g (Per 12oz)
Created: Monday June 1st 2020
1.049
1.009
5.2%
26.6
3.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Briess - DME Bavarian Wheat3 lb DME Bavarian Wheat 44.6 3 50%
3 lb Briess - DME Pilsen Light3 lb DME Pilsen Light 45 2 50%
6 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Citra0.5 oz Citra Hops Pellet 13.3 Boil 60 min 22.21 50%
0.50 oz Citra0.5 oz Citra Hops Pellet 13.3 Boil 5 min 4.43 50%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Calcium Chloride (anhydrous) Water Agt Boil 1 hr.
3.30 tsp Gypsum Water Agt Boil 1 hr.
1 oz Lemon peel, dried Flavor Boil 20 min.
1 each Key lime, quartered Flavor Boil 15 min.
1 each Lime peel, fresh Flavor Boil 15 min.
0.75 oz Coriander seed, whole Spice Boil 20 min.
0.75 oz Salt, Pink Himalayan Spice Boil 15 min.
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 6.59 g | 26.3 qt) 4.55 18.2  
Volume increase from sugar/extract (early additions) 0.45 1.8  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 5 20  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
Total: 4.55 18.2
Equipment Profile Used: System Default
 
Notes

05312020 1700, 5 Gal Wal-Mart RO H2O, heat to 165 and add DME. Chill to 107.F and add approximately 3 gm Lallemand Helevitcus Lactobacillus.
06012020 0600, PH 3.6
06012020 0800 PH 3.4, heat to 165.F to deactivate Lactobacillus.
Bring to boil and follow schedule.
Rinse hop spider additions with 1 Gal Distilled water.
Approximately 5 Gal.
Chill with immersion chiller.
OG 1.048-1.050
Pitch yeast and put in basement to ferment in 30L Speidel fermenter.
06/09/20 SG 1.010, Tangy and Tasty

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  • Last Updated: 2020-06-09 14:01 UTC