Key Lime Pie Gose - Beer Recipe - Brewer's Friend

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Key Lime Pie Gose

194 calories 23.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Gose
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.46 gallons
Post Boil Size: 5.96 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 194 calories (Per 12oz)
Carbs: 23.3 g (Per 12oz)
Created: Wednesday May 12th 2021
1.058
1.019
5.2%
14.3
7.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb United Kingdom - Maris Otter Pale4 lb Maris Otter Pale 38 3.75 33.9%
4 lb German - Wheat Malt4 lb Wheat Malt 37 2 33.9%
2 lb German - Acidulated Malt2 lb Acidulated Malt - (late mash tun addition) 27 3.4 16.9%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 8.5%
0.80 lb Briess - Victory Malt0.8 lb Victory Malt 34.5 28 6.8%
11.80 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 14.31 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Coriander Seed Spice Boil 10 min.
0.50 oz Sea salt Spice Boil 10 min.
1 oz Vanilla extract Spice Boil 10 min.
4 oz key lime extract Flavor Boil 10 min.
 
Yeast
Imperial Yeast - G03 Dieter
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
60 - 69 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 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
-- 149 °F 105 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.38 13.5  
Mash volume with grains 4.24 17  
Grain absorption losses -1.35 -5.4  
Remaining sparge water volume (equipment estimates 5.18 g | 20.7 qt) 4.69 18.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.96 g | 27.8 qt) 6.46 25.8  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.96 23.8  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.96 g | 23.8 qt) 5.5 22  
Total: 8.06 32.2
Equipment Profile Used: System Default
 
Notes

Mash all grains except acidulated malt for 60 minutes at 149 degrees. Add acidulated malt and continue mash for 45 minutes. Mashout and sparge as needed.

Bring to a boil and add your hops. With 10 minutes left in the boil add your coriander, sea salt, lactose, vanilla and yeast nutrients. I forgo finings to keep the beer as hazy as possible.

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  • Public: Yup, Shared
  • Last Updated: 2021-05-14 16:23 UTC