Lime Gose - Dai Kide - Beer Recipe - Brewer's Friend

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Lime Gose - Dai Kide

116 calories 11.7 g 330 ml
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Beer Stats
Method: BIAB
Style: Gose
Boil Time: 40 min
Batch Size: 14 liters (ending kettle volume)
Pre Boil Size: 18 liters
Pre Boil Gravity: 1.030 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Dai Kide
Rating:
5.00 (1 Review)

Calories: 116 calories (Per 330ml)
Carbs: 11.7 g (Per 330ml)
Created: Saturday February 27th 2021
1.038
1.009
3.9%
12.6
3.2
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.20 kg German - Wheat Malt1.2 kg Wheat Malt 37 2 50%
1.20 kg German - Pale Ale1.2 kg Pale Ale 39 2.3 50%
2.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Yakima Valley Hops - Mandarina Bavaria10 g Mandarina Bavaria Hops Pellet 7.5 Boil 30 min 12.55 100%
10 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Campden Tablets Water Agt Mash 40 min.
1.50 ml Lactic acid Water Agt Mash 40 min.
1 each Whirlfloc Fining Boil 15 min.
5 g Coriander Seed Spice Boil 15 min.
10 g kosher salt Flavor Boil 15 min.
10 ml Lactic acid Water Agt Boil 0 min.
1 kg Lime Juice Flavor Primary 4 days
 
Yeast
Mangrove Jack - US West Coast Yeast M44
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
15 - 23 °C
Starter:
No
Fermentation Temp:
23 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 47 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 84.4 g       Temp: 23 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
48 6 225.5 340 17 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Single Infusion Mash Infusion 68 °C 68 °C 40 min
Quick Water Requirements
Water Liters
Total strike volume 21.3
Mash volume with grains 22.9
Grain absorption losses -2.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 17.9 L) 18
Boil off losses -3.8
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 14.2 L) 14
Estimated amount in fermentor 14
Total: 21.3  
Equipment Profile Used: System Default
 
Notes
  1. Sour with Lacto B (from Matsoni yoghurt culture), 4 days at 28C.
  2. Use Lactic acid to drop any further. I don't want this Ph to drop too low - about 3.6 is enough and the lime will also drop the Ph somewhat.
  3. Add 1L of pure lime juice to fermenter after 4 days of fermenting.

    *Notes - M44 Yeast was used because I didn't have any decent German yeast here. I chose this because its pretty good at flocculating and has a decent attenuation for what I want to achieve. Also, from experience, there aren't any strong esters, it's pretty clean especially if you ferment it at the higher end of it's range.

    This beer should be super limey and a little tart.
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  • Last Updated: 2021-05-06 09:05 UTC