Sea Lime Gose - Beer Recipe - Brewer's Friend

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Sea Lime Gose

173 calories 14.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Gueuze
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Post Boil Size: 10 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Steve Calderaro
Calories: 173 calories (Per 12oz)
Carbs: 14.9 g (Per 12oz)
Created: Wednesday May 12th 2021
1.053
1.009
5.7%
9.1
4.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb US - Pale 2-Row8 lb Pale 2-Row 37 1.8 40%
10 lb American - White Wheat10 lb White Wheat 40 2.8 50%
2 lb Weyermann - Acidulated2 lb Acidulated 27 3.4 10%
20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Lemondrop0.75 oz Lemondrop Hops Pellet 6 Boil 60 min 9.05 100%
0.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz Lime Zest Flavor Whirlpool 0 min.
1 oz Sea salt Spice Whirlpool 0 min.
10 oz lime juice Water Agt Secondary 0 min.
2 oz Coriander Seed Spice Boil 15 min.
2 each Whirlfloc Water Agt Mash 10 min.
2 tsp Gypsum Water Agt Mash 0 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
2 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 174 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
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
25 qt Strike 165 °F 149 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 6.25 25  
Mash volume with grains 7.85 31.4  
Grain absorption losses -2.5 -10  
Remaining sparge water volume (equipment estimates 8.03 g | 32.1 qt) 8.5 34  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 11.53 g | 46.1 qt) 12 48  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 10 40  
Going into fermentor 10 40  
Total: 14.75 59
Equipment Profile Used: System Default
 
Notes
  • Add 2 tsp of Gypsum to mash tun strike water before adding grain
  • Mash for 45 min @149 with just 2row and White Wheat
  • Add the Acidulated Malt and mash for another 30 min.

    60 minute boil
  • add hops at start
  • Coriander and whirlfloc are added
  • Add Lime Zest and Salt at Flameout (taste for level of salt)

  • Pitch 1056 yeast when temp gets below 70
  • To to keep Primary fermentation around 68
  • After 3 days raise above 70 for diacetyl rest

  • Add Lime juice during racking - check taste for balance and sour level
  • Chill at 35 degrees for 10 days before force carbonating and serving
Last Updated and Sharing
 
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  • Last Updated: 2021-05-18 00:09 UTC