Meyer Lemon Gose - Beer Recipe - Brewer's Friend

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Meyer Lemon Gose

160 calories 14.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Tim Hamersly
Calories: 160 calories (Per 12oz)
Carbs: 14.3 g (Per 12oz)
Created: Tuesday August 13th 2024
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Great Western - Superior Pilsen (1.6 °L)5 lb Superior Pilsen (1.6 °L) 35 1.6 50%
5 lb Great Western - White Wheat5 lb White Wheat 37 3.5 50%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Saaz0.75 oz Saaz Hops Pellet 3.5 Boil 60 min 11.66 60%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Whirlpool at 170 °F 0 min 0.68 40%
1.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.50 g Epsom Salt Water Agt Mash 1 hr.
15 g Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
4.11 ml Lactic acid Water Agt Mash 1 hr.
14 g Crushed Coriander Spice Boil 0 min.
1 each Peels from 6 meyer lemons Spice Boil 0 min.
21 g Sea salt Spice Boil 0 min.
21 g Salt Water Agt Mash 1 hr.
 
Yeast
CellarScience - Acid
Amount:
2 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Low
Optimum Temp:
66 - 77 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 115 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 17.67 psi       Temp: 40 °F       CO2 Level: 3 Volumes
 
Target Water Profile
Whole Foods RO
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
69 6 0 95 62 16
Test source water pH before adding acid.

Blend of 5 gal RO water and 3.5 gal Santa Cruz tap water.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
34 qt Recirculate mash Strike 152.6 °F 148 °F 60 min
Mash out and recirculate Fly Sparge 148 °F 170 °F 15 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.38 17.5  
Mash volume with grains (equipment estimates 5.16 g | 20.6 qt) 5.18 20.7  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 3.65 g | 14.6 qt) 4.63 18.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.53 g | 26.1 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 5 20  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
Top off amount 0.02 0.1  
Going into fermentor 5 20  
Total: 9 36
Equipment Profile Used: System Default
 
Notes

Using CellarScience Acid yeast to skip kettle souring process.
Per Acid yeast instructions, pitch 2 sachets for 5-6 gal batch.

  1. Add 34 quarts RO water to kettle, and set to heat to 152.6 F
  2. Measure and add water salts to kettle while heating.
  3. While water is heating, mill grains.
  4. Once strike temp is reached, dough in with all grains. Set temp control to 148 F for 60 min mash.
  5. After 10 mins, measure, correct, and record mash pH.
  6. Mash out at 170 F for 15 mins.
  7. Drain grain basket for 15 mins while water heats to a boil.
    Target Pre-Boil Gravity: 1.033
    Target Pre-Boil pH: 4.5

  8. Boil for 60 mins or until target volume of 22 qts is reached.
    Target Post-Boil Gravity 1.049
  9. Ferment @ 68 F for 6-7 days and ramp up to 77 F for 4-7 days until pH is below 3.5 and FG is reached.
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  • Last Updated: 2024-08-14 00:31 UTC