Melon Pepper Gose - Beer Recipe - Brewer's Friend

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Melon Pepper Gose

144 calories 14.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Gose
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 7 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Clawhammer
Calories: 144 calories (Per 12oz)
Carbs: 14.3 g (Per 12oz)
Created: Sunday June 14th 2020
1.044
1.010
4.4%
12.4
3.2
4.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb German - Wheat Malt6 lb Wheat Malt 37 2 57.1%
4 lb Briess - Pilsen Malt 2-Row4 lb Pilsen Malt 2-Row 37 1.2 38.1%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 4.8%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Huell Melon0.5 oz Huell Melon Hops Pellet 7.2 Boil 45 min 12.4 100%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Lactic acid Other Mash 100 min.
0.50 each Goodbelly Probiotic Drink Other Mash 100 min.
1 oz Coriander Spice Boil 10 min.
1.25 oz Lime peel Spice Boil 10 min.
0.25 oz Salt Spice Boil 10 min.
0.25 oz White pepper Spice Boil 10 min.
3 each Honeydew Flavor Secondary 5 days
 
Yeast
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 80 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.35 Volumes
 
Target Water Profile
Stump Springs North Ogden, Utah, USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.5 gal Steeping -- 122 °F 20 min
Steeping -- 148 °F 90 min
Temperature -- 212 °F 15 min
Cool to 95, hold for 24-48hrs after adding probiotic drink Temperature -- 95 °F 5 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.58 g | 34.3 qt) 9.06 36.3  
Mash volume with grains (equipment estimates 9.42 g | 37.7 qt) 9.9 39.6  
Grain absorption losses -1.31 -5.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.02 g | 28.1 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 7 28  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 7 g | 28 qt) 5.5 22  
Total: 9.06 36.3
Equipment Profile Used: System Default
 
Notes

Heat the water to 122F and add grains. Rest for 20 minutes.
Heat water to 148F and rest for 90 minutes.
Heat to a boil (for 15 minutes total).
Cool wort to 95F and adjust ph down to 4.5.
Add half container of lactobacillus probiotic drink.
Allow to sit 24-48 hours (or until desired level of sourness is achieved).
Heat to a boil (for 60 minutes total).
Add hops with 45 minutes left in the boil.
Add salt, coriander, lime, and white pepper with 10 minutes left in the boil.
Cool to 70 degrees and add yeast.
Ferment for 5 days.
Dice, blend, and pasteurize melon (170f).
Add melon to beer and allow to sit for 3-5 days.
Keg or bottle, carbonate, and drink!

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  • Last Updated: 2020-06-16 01:45 UTC