Lemongrass Gose - Beer Recipe - Brewer's Friend

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Lemongrass Gose

140 calories 12.6 g 12 oz
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Beer Stats
Method: Extract
Style: Gose
Boil Time: 30 min
Batch Size: 4.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Mbodde
Calories: 140 calories (Per 12oz)
Carbs: 12.6 g (Per 12oz)
Created: Thursday December 22nd 2016
1.043
1.008
4.6%
6.2
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.50 lb Honey0.5 lb Honey 42 2 8.2%
3 lb Dry Malt Extract - Light3 lb Dry Malt Extract - Light 42 4 49.2%
3.50 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
22 oz American - White Wheat22 oz White Wheat 40 2.8 22.6%
10 oz Figs (dried)10 oz Figs (dried) 29.95 0 10.3%
9.50 oz American - Pale 2-Row9.5 oz Pale 2-Row 37 1.8 9.7%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz Mandarina Bavaria0.3 oz Mandarina Bavaria Hops Pellet 7.2 Boil 30 min 6.17 37.5%
0.50 oz Lemondrop0.5 oz Lemondrop Hops Pellet 5.3 Boil 0 min 62.5%
0.80 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz Lemongrass (dried) Herb Boil 30 min.
2.25 tsp Sea Salt Spice Boil 30 min.
1.13 oz Coriander Spice Boil 30 min.
0.40 oz Ginger Spice Boil 30 min.
6 oz Lemon Flavor Primary --
 
Yeast
Danstar - Belle Saison Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
63 - 75 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 91 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 5.33 g | 21.3 qt) 3.05 12.2  
Mash volume with grains (equipment estimates 5.33 g | 21.3 qt) 3.26 13  
Grain absorption losses (steeping) -0.32 -1.3  
Volume increase from sugar/extract (early additions) 0.27 1.1  
Pre boil volume (equipment estimates 5.28 g | 21.1 qt) 3 12  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil volume 4.5 18  
Going into fermentor 4.5 18  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 3.05 12.2
Equipment Profile Used: System Default
 
Notes

Fill kettle with 3 gallons of water. Bring temperature to 150-160 degrees.

Place grain bag in kettle of water and maintain temp for 25 minutes.

Remove grain bag from water.

Add DME and Honey; bring kettle to boiling.

Add 0.2 oz Kent Golding hops and boil for 50 minutes.

Add 0.1 oz Kent Golding hops, 2 oz dried lemongrass, 0.5 oz coriander, and 1 tsp of kosher salt. Boil for 15 minutes.

Cool wort to below 70 degrees. Once cooled use auto-siphon to transfer wort into 3 gallon carboy or fermenting bucket.

Fill carboy with filtered water to 2 gallons.

Pitch packet of Danstar Belle Saison Yeast into carboy. Make sure yeast is evenly distributed.

Fill air-lock half way with water and place with stopper in carboy. Place in dark room for fermenting.

After one week transfer to another carboy for secondary fermentation.

2-3 weeks later dissolve 2 oz priming sugar into 1 cup boiling water.

Transfer beer into bottling bucket using auto-siphon and add priming sugar. Use auto-siphon with bottling wand to fill bottles.

Wait at least two weeks to drink.

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  • Last Updated: 2018-04-06 23:17 UTC