Margarita Gose

Method: All Grain
Style: Gose
Boil Time: 45 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.64 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 65% (brew house)
Hop Utilization: 97%
Calories: 170 calories (Per 12oz)
Carbs: 14.7 g (Per 12oz)

Created: Monday October 23rd 2023

Original Gravity:

1.052

Final Gravity:

1.009

ABV (standard):

5.7%

IBU (tinseth):

5.7

SRM (morey):

4.4

Mash pH

5.5

Cost $

28.39

Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
6 lb	Briess - Wheat Malt, White6 lb Wheat Malt, White	$ 1.14 / lb $ 6.84	39.1	2.5	45.3%
5 lb	Avangard - Pilsner5 lb Pilsner	$ 1.10 / lb $ 5.49	37.3	1.7	37.7%
16 oz	Agave Nectar16 oz Agave Nectar - (late fermenter addition)		35	2	7.5%
12 oz	Lime juice12 oz Lime juice - (late fermenter addition)		0.45	0	5.7%
4 oz	Orange juice4 oz Orange juice - (late fermenter addition)		4.8	0	1.9%
4 oz	Grapefruit4 oz Grapefruit - (late fermenter addition)		2.75	0	1.9%
212 oz / $ 12.33

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Yakima Valley Hops - Hüll Melon0.5 oz Hüll Melon Hops	$ 0.94 / oz $ 0.47	Pellet	8.4	Boil	10 min	5.68	100%
0.50 oz / $ 0.47

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.50 oz	Yakima Valley Hops - Hüll Melon (Pellet)	$ 0.94 / oz $ 0.47	5.68	100%
0.50 oz / $ 0.47

Other Ingredients

Amount	Name	Cost	Type	Use	Time
2 g	Baking Soda		Water Agt	Mash	1 hr.
5 g	Calcium Chloride (dihydrate)		Water Agt	Mash	1 hr.
2 g	Epsom Salt		Water Agt	Mash	1 hr.
3 g	Gypsum		Water Agt	Mash	1 hr.
4 g	Ascorbic Acid	$ 2.99 / oz $ 0.42	Water Agt	Mash	0 min.
1.93 ml	Lactic acid - 88% / 22.125 Ounces	$ 0.81 / oz $ 0.05	Water Agt	Mash	0 min.
5 tsp	BSG - Fermax Yeast Nutrient / 2.56418 Ounces	$ 1.25 / oz $ 1.04	Other	Boil	10 min.
1 each	Whirlfloc / 15 Each	$ 0.38 / each $ 0.38	Fining	Boil	10 min.
0.75 oz	Coriander Seed		Spice	Boil	5 min.
0.75 oz	Sea salt		Spice	Boil	5 min.
2 oz	Grapefruit Peel		Flavor	Whirlpool	3 days
5 oz	Lime Zest		Flavor	Whirlpool	3 days
2 oz	Orange Zest		Flavor	Whirlpool	3 days
2 oz	Oak Chips	$ 1.85 / oz $ 3.70	Flavor	Secondary	3 days
0.75 oz	Salt		Water Agt	Mash	1 hr.
$ 5.59

Yeast

Wyeast - German Ale 1007

Amount:	1 Each	Cost:	$ 9.99 / each $ 9.99
Attenuation (custom):	82%	Flocculation:	Low
Optimum Temp:	55 - 68 °F	Starter:	Yes
Fermentation Temp:	65 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 89 B cells required

$ 9.99 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 35.48 psi Temp: 68 °F CO₂ Level: 3 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
3.85 gal	Strike	164 °F	152 °F	45 min
4.42 gal	Sparge	168 °F	168 °F	15 min
Starting Mash Thickness: 1.4 qt/lb Starting Grain Temp: 68 °F

Quick Water Requirements

Water	Gallons	Quarts
Strike water volume at mash thickness of 1.4 qt/lb	3.85	15.4
Mash volume with grains	4.73	18.9
Grain absorption losses	-1.38	-5.5
Remaining sparge water volume (equipment estimates 4.17 g \| 16.7 qt)	4.42	17.7
Mash Lauter Tun losses	-0.25	-1
Pre boil volume (equipment estimates 6.39 g \| 25.6 qt)	6.64	26.6
Boil off losses	-1.13	-4.5
Hops absorption losses (first wort, boil, aroma)	-0.02	-0.1
Post boil Volume (equipment estimates 5.25 g \| 21 qt)	5.5	22
WARNING: Exceeded batch size - reduce boil size
Going into fermentor (equipment estimates 5.5 g \| 22 qt)	5.25	21
Total:	8.27	33.1
Equipment Profile Used:	System Default

Batch Performance

Efficiency:

Conversion: 90.7%

Pre-Boil: 68% 26.2 ppg

Ending Kettle: 62% 22.4 ppg

Brew House: 57% 20.8 ppg

Wort Volume:

5.1 Gallons

Expected 5.25 Gallons of fermentable wort.
Adjust your equipment profile and calibrate your equipment to dial this in.
Expected OG: 1.052
Actual OG: 1.054

Alcohol and Attenuation:

ABV: 5.78%

Apparent Attenuation: 81.5%
Actual FG: 1.010
Calories per 12oz 170 calories
Carbohydrates per 12oz 14.7 g

Amount Packaged:

4.8 Gallons

Great job! You get to enjoy the equivalent of:

12oz bottles: 51
Pints: 38

Latest Brew Log

Date	Days	Event	Gravity	Volume	pH	Temp	Updated	Comment
11/24/2023 9:03 PM about 1 year ago	-1	Other					11/25/2023 7:00 PM about 1 year ago	11/23/2023 2:00pm - 1.043 OG. 11/23/2023 2:15pm - pitch 32 oz. blackberry pomegranate GoodBelly after pre-acidifying to 4.6 with 8ml 88% lactic acid. OG after pitching GoodBelly: 1.042. Covered with plastic wrap and purged head space with CO2. Set temp controller to 88 deg. F. 11/24/2023 3:45pm - checked pH - 3.4. Re-purged with CO2. 11/25/2023 1:30pm - pH still 3.4.
11/25/2023 7:01 PM about 1 year ago	+0	Mash Complete	1.043	8.27 Gallons	5.6		11/25/2023 7:59 PM about 1 year ago
11/25/2023 7:59 PM about 1 year ago	+0	Pre-Boil Gravity	1.043	6.7 Gallons	3.4		11/25/2023 7:59 PM about 1 year ago
11/25/2023 8:07 PM about 1 year ago	+0	Boil Complete	1.054	5.5 Gallons	3.6		11/25/2023 8:07 PM about 1 year ago
11/25/2023 10:59 PM 11 months ago	+0	Other					11/25/2023 10:59 PM 11 months ago	Citrus: Lime (14): 3.07 oz. peel, 13.5 oz. juice (pH: 2.2) Orange (2): 1.62 oz. peel, 5.6 oz. juice (pH: 3.6 when combined with grapefruit juice) Grapefruit (1): 1.41 oz. peel, 4.7 oz. juice Peel added at 180 deg. F in the whirlpool for 20 minutes. Juice was frozen to add later in secondary.
11/25/2023 11:07 PM 11 months ago	+0	Brew Day Complete	1.054	5.1 Gallons	3.6	66 °F	12/3/2023 4:52 AM 11 months ago	Into chest freezer with temp control set to 66. Temp probe in thermowell in the center of the fermenter.
12/3/2023 4:54 AM 11 months ago	+8	Other	1.026		3.5		12/3/2023 4:55 AM 11 months ago	Brought fermenter in house under stairs. Still very thick krausen. Fermentation not complete with little sign of activity: 1.026 and pH 3.5. Added grapefruit (4.7 oz) & orange juice (5.6 oz) with 6 oz. of lime juice and 8 oz. of agave nectar. 2.7 pH for entire mixture.
12/5/2023 11:33 PM 11 months ago	+10	Other					12/13/2023 2:09 AM 11 months ago	Fermentation still seems stalled. After talking with Michael Meeks, I roused the yeast by shaking the fermenter to start off fermentation again. This seemed to work well as the next day the airlock was bubbling at a decent pace. The next evening it was evident it fermented vigorously enough to blow out the fermentation lock, run down the fermenter, and make a mess under the stairs.
12/12/2023 3:00 AM 11 months ago	+17	Fermentation Complete	1.010		3.4		12/12/2023 3:02 AM 11 months ago
12/12/2023 3:00 AM 11 months ago	+17	Other					12/12/2023 11:33 PM 11 months ago	Added tequila barrel chips
12/16/2023 1:27 AM 11 months ago	+21	Other					12/17/2023 2:59 AM 11 months ago	Removed tequila barrel chips. Added remainder of lime juice. Added 2 oz. Jose Cuervo Gold tequila. Added a few more grinds of sea salt.
12/23/2023 8:16 PM 11 months ago	+28	Packaged	1.011	4.8 Gallons	3.4		12/23/2023 8:16 PM 11 months ago
2/12/2024 2:58 AM 9 months ago	+79	Tasting Note					2/12/2024 2:59 AM 9 months ago	Tastes nice, but just a touch salty. Next time dial the salt back a little. Barrel flavor far too mild. Next time add more tequila barrel chips or leave them in longer. Add more tequila. Also consider adding some True Lime & Grapefruit packets after fermentation. I think those would add another nice layering of citrus flavor as well as potentially dropping pH a touch. Next time also raise souring temp to increase or hasten pH drop.

Notes

Boil wort ~5 min. w/ chiller to sterilize
Cool to 90 deg.
Check pH and adjust w/ lactic acid to 4.7 (~0.1 pH per 1mL)
Pitch one GoodBelly carton.
Plastic wrap over kettle w/ lid on.
Purge w/ CO2
Temp control at 90 deg. w/ carboy heater inside chest freezer

Check pH until 3.0-3.5 (target ~3.2 for this one)

1L yeast starter (1L to 100g LDME)

Lightly crush coriander seeds in mortar and pestle

Add zest to fermentor after fermentation is nearly finished along with tequila soaked oak. Use reposada.

Last Updated and Sharing

142

Views

Brews

Public: Yup, Shared
Last Updated: 2023-11-23 16:56 UTC

Brewer's Friend

Margarita Gose