Tequila Gose 2022-11-05 - Beer Recipe - Brewer's Friend

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Tequila Gose 2022-11-05

240 calories 32 g 330 ml
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Beer Stats
Method: All Grain
Style: Gose
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 22.5 liters
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 62.5% (brew house)
Calories: 240 calories (Per 330ml)
Carbs: 32 g (Per 330ml)
Created: Saturday October 22nd 2022
1.076
1.030
6.0%
15.6
8.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 kg Simpsons - Maris Otter pale6.5 kg Maris Otter pale 38 2.4 93.4%
0.18 kg Briess - Carapils Malt0.18 kg Carapils Malt 34.5 1.5 2.6%
0.10 kg Briess - Victory Malt0.1 kg Victory Malt 34.5 28 1.4%
0.08 kg Weyermann - CaraRed0.08 kg CaraRed 35 19.3 1.1%
0.05 kg Weyermann - CaraAroma0.05 kg CaraAroma 36 140 0.7%
0.05 kg Weyermann - Melanoidin0.05 kg Melanoidin 34.5 27 0.7%
6.96 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Sorachi Ace1 oz Sorachi Ace Hops Pellet 14.3 Boil 8 min 15.6 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride Water Agt Mash 0 min.
20 g Table Salt Water Agt Boil 1 hr.
20 g Coriander Seed Spice Boil 15 min.
100 g Oak Chips Other Secondary 14 days
300 ml 1800 Reposado Tequila Other Secondary 14 days
20 g Salt Water Agt Mash 1 hr.
5 g Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Monastary Ale Yeast WLP500
Amount:
1 Each
Cost:
Attenuation (custom):
60%
Flocculation:
Medium
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 116 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 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
20 L Strike 62 °C 62 °C --
4 L Fly Sparge 78 °C 78 °C --
Starting Mash Thickness: 3.13 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 21.8
Mash volume with grains 26.4
Grain absorption losses -7
Remaining sparge water volume (equipment estimates 9.9 L) 8.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 23.8 L) 22.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 18
Going into fermentor 18
Total: 30.4  
Equipment Profile Used: System Default
 
Notes

물 시작 pH 8.08(20L)
20L~24L까지 가수
매싱 pH 5.61
스파징 4.5L 보일링 22.5리터 1.069
소금 20g 보일링 시작시 코리엔더 첫 보일링 칠링전 15분 (총 보일링 45분)
1차 비중 1.073 pH 5.34 19L
malt souring 150g maris otter 35도 7일
2차 비중 1.031 pH 3.39 19L
보일링 15분후 발효조이송
3차 비중 1.034 pH 3.54 18L
오크칩 투입(데킬라 300mL 오크칩 100g 7일)
후발효 20도 14일
4차 비중 1.030 pH 3.48(추후 체크 요망)

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  • Last Updated: 2022-11-26 05:32 UTC