Margarita Gose v2 - Beer Recipe - Brewer's Friend

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Margarita Gose v2

139 calories 15.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Gose
Boil Time: 20 min
Batch Size: 6.1 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 73% (brew house)
Source: barta ml
Calories: 139 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)
Created: Friday January 19th 2018
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OG: 1.047 FG: 1.011 ABV: 4.7% IBU: 11

1.042
1.012
4.0%
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb American - White Wheat4.5 lb White Wheat 40 2.8 50%
4.50 lb German - Pilsner4.5 lb Pilsner 38 1.6 50%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.10 oz Hop Extract0.1 oz Hop Extract Hops Pellet 61.1 Boil 20 min 12.68 4.8%
2 oz Ekuanot2 oz Ekuanot Hops Pellet 14.25 Dry Hop 3 days 95.2%
2.10 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.09 oz Coriander Flavor Boil 5 min.
1.09 oz Pink Himalayan Sea Salt Flavor Boil 5 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
74%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.35 Volumes
 
Target Water Profile
Lager
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
13 5 18 20 50 0
Mash pH 5.31

7.4 gal of RO water for mash:
1.1 g Gypsum
1.5 g MgSO4
0.7 g NaCl
5.8 mL lactic acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.4 gal Mash (151 F) Infusion -- 156 °F 60 min
Starting Mash Thickness: 3.35 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 3.35 qt/lb 7.54 30.2  
Mash volume with grains 8.26 33  
Grain absorption losses -1.13 -4.5  
Remaining sparge water volume (equipment estimates 0.44 g | 1.8 qt) 0.34 1.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.6 g | 26.4 qt) 6.5 26  
Boil off losses -0.5 -2  
Hops absorption losses (first wort, boil, aroma) -0 -0  
Post boil Volume 6.1 24.4  
Going into fermentor 6.1 24.4  
Total: 7.88 31.5
Equipment Profile Used: System Default
 
Notes

BREW DAY: 18JAN18
6.5 gallon wort kettle soured for 48 hr w/ ~1.2 L of OYL-605 starter.

12 oz Silver Anejo tequila (Jose) that was aged on oak for ~3 months was added to the zest of 5 large limes. Strain and add to keg when racking. Adds ~0.5% ABV.

BOIL: 20JAN18
6.5 gallon wort collected (left behind a bit of trub) and boiled for 20 min. At 15 min, added cracked coriander, pink Himalayan sea salt, whirlfloc and yeast nutrient.

Pre-boil pH = 3.18, post-boil pH = 3.13

SG taken after kettle souring, SG = 1.038

Rehydrate 1 packet of US-05, oxygenate for 60 sec and ferment at 68F.

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  • Last Updated: 2020-12-12 12:42 UTC