Cucumber Gose - Beer Recipe - Brewer's Friend

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Cucumber Gose

159 calories 12 g 12 oz
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Beer Stats
Method: All Grain
Style: Gose
Boil Time: 60 min
Batch Size: 3.5 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Post Boil Size: 4.75 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 72% (brew house)
Hop Utilization: 82%
Calories: 159 calories (Per 12oz)
Carbs: 12 g (Per 12oz)
Created: Tuesday August 18th 2020
1.049
1.006
5.6%
15.2
3.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.75 lb German - Wheat Malt3.75 lb Wheat Malt 37 2 56.6%
2.50 lb Avangard - Pale Ale Malt2.5 lb Pale Ale Malt 39 2 37.7%
6 oz Rice Hulls6 oz Rice Hulls 0 0 5.7%
6.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.49 oz Sorachi Ace0.49 oz Sorachi Ace Hops Pellet 11.6 Boil 20 min 15.15 100%
0.49 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Yeast Nutrient Other Boil 10 min.
1.80 lb Cucumber, peeled and diced Water Agt Primary 3 days
10 g Coriander, crushed Spice Boil 10 min.
8 g Sea salt Spice Boil 10 min.
4.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
1.10 g Gypsum Water Agt Mash 1 hr.
1 each Dill head (Optional) Herb Primary 2 days
2.05 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
68 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 56 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 7.75 psi       Temp: 34 °F       CO2 Level: 2.35 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
58.3 8.7 8.7 98.3 58.9 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.25 gal Infusion 155 °F 148 °F 60 min
3 gal Batch Sparge -- 170 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 2.48 9.9  
Mash volume with grains 3.01 12.1  
Grain absorption losses -0.83 -3.3  
Remaining sparge water volume (equipment estimates 3.61 g | 14.4 qt) 3.09 12.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.02 g | 20.1 qt) 4.5 18  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 3.5 g | 14 qt) 4.75 19  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 4.75 g | 19 qt) 3.5 14  
Total: 5.58 22.3
Equipment Profile Used: System Default
 
Notes

Acidify wort with lactic acid to pH 4.5 before souring.
Incubate lacto to pH 3.6 using sous vide, water bath. Kettle sour: Cool to 110 degrees, pitch lacto, cover wort with plastic wrap and purge headspace with CO2.
Boil, add hops and spices per recipe.
Add pureed cucumber at high krauesen, 2 days into fermentation.
Check saltiness at packaging and adjust as necessary.
Can test pitching lacto with yeast.

8/18: Pitching K-97 without aeration, rehydration as test.

8/13/21: Modifications: Acidulated malt removed, added 4 oz wheat malt. Using Philly Sour yeast. Brewtan B removed, yeast nutrient added. Lactobacillus removed.

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  • Last Updated: 2021-08-15 19:50 UTC