Salty Gose the Margarita - Beer Recipe - Brewer's Friend

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Salty Gose the Margarita

133 calories 11.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Billy
Calories: 133 calories (Per 12oz)
Carbs: 11.5 g (Per 12oz)
Created: Tuesday May 9th 2017
1.041
1.007
4.5%
4.5
3.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Belgian - Pilsner7 lb Pilsner 37 1.6 46.1%
7 lb German - Wheat Malt7 lb Wheat Malt 37 2 46.1%
1.20 lb German - Acidulated Malt1.2 lb Acidulated Malt 27 3.4 7.9%
15.20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Spalt0.5 oz Spalt Hops Leaf/Whole 4.5 Boil 60 min 4.47 100%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
20 g coriander Spice Boil 10 min.
30 g Lime Zest Spice Boil 10 min.
80 g Kosher Salt Flavor Boil 10 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 581 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
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 Description Type Start Temp Target Temp Time
3.7 gal Fly Sparge -- 147 °F 60 min
Starting Mash Thickness: 1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 3.8 15.2  
Mash volume with grains 5.02 20.1  
Grain absorption losses -1.9 -7.6  
Remaining sparge water volume (equipment estimates 9.87 g | 39.5 qt) 10.35 41.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 11.52 g | 46.1 qt) 12 48  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 10 40  
Going into fermentor 10 40  
Total: 14.15 56.6
Equipment Profile Used: System Default
 
Notes

Other
10 grams freshly crushed coriander seeds (important that they are freshly crushed seeds – no powder!)
15 grams Keylime zest
40 grams Kosher salt

Mash at 147°F for 60 minutes. Add the coriander, keylime zest, and salt with 10 minutes left in the boil.

Ferment until terminal gravity is reached and then give it just a few more days in the fermenter, but not any more.

Add 88% lactic acid to taste at bottling/kegging. I add 10 tsp for a 5 gallon batch. Naturally carbonate with 750ml of Triple Sec. Pour the Triple Sec and lactic acid into the bottling bucket or keg. Rack the beer on top until you reach 5 gallons on the bottling bucket or the top of the keg. Note that if you’re kegging, you’re not going to carbonate with CO2 for this. Just let it sit for two weeks (treat it like a giant bottle). Of course the Tripel Sec is optional. You can carb the traditionally way but I think this gives it a fun twist.

Enjoy!

Yes, Tripel Sec liqour.

It has a high sugar content so it’s an excellent choice for priming sugar and also helps with the whole margarita thing. You might see that the recipe calls for one bottle and think I got lazy but I actually did the math to figure out how much sugar was in Tripel Sec and how much of it I need to carbonate my beer. Conveniently enough, one bottle is what it came out to. In are case 2 bottles

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  • Last Updated: 2017-05-09 03:10 UTC