A Little Lime Gose Long Way - Beer Recipe - Brewer's Friend

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A Little Lime Gose Long Way

143 calories 12.7 g 12 oz
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Beer Stats
Method: BIAB
Style: Gose
Boil Time: 60 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 1.5 gallons
Pre Boil Gravity: 1.029 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Laura
Calories: 143 calories (Per 12oz)
Carbs: 12.7 g (Per 12oz)
Created: Tuesday March 6th 2018
1.044
1.008
4.7%
9.5
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 oz American - White Wheat13 oz White Wheat 40 2.8 50%
12 oz American - Pilsner12 oz Pilsner 37 1.8 46.2%
1 oz American - Vienna1 oz Vienna 35 4 3.8%
26 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.08 oz Tettnanger0.075 oz Tettnanger Hops Pellet 3.7 Boil 60 min 6.36 50%
0.08 oz Tettnanger0.075 oz Tettnanger Hops Pellet 3.7 Boil 15 min 3.16 50%
0.15 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.10 oz Sea Salt Spice Boil 10 min.
0.15 oz Coriander Spice Boil 10 min.
0.20 each Whirfloc tablet Fining Boil 10 min.
0.10 oz Lime peel Spice Boil 10 min.
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 15 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Upper St. Clair, PA, USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
25 8 26 40 97 124
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.1 gal Temperature -- 152 °F 60 min
0.75 gal Sparge -- 170 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 2.96 g | 11.8 qt) 1.95 7.8  
Mash volume with grains (equipment estimates 3.09 g | 12.4 qt) 2.08 8.3  
Grain absorption losses -0.2 -0.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 2.51 g | 10 qt) 1.5 6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 1 4  
Volume into fermentor 1 4  
Total: 1.95 7.8
Equipment Profile Used: System Default
 
Notes

Kettle Souring process:

  1. Mash grain for 45-60 minutes
  2. Sparge for 5-10 minutes
  3. Boil wort for 5 minutes (sanitation purposes)
  4. Cool down to 120 F
  5. Add Lactic acid to reach a pH of 4.5
  6. Pitch bacteria-strain yeast** into wort/kettle
  7. Cover and keep in a warm place 1-3 days
    7a. Re-cycle and re-heat water in cooler every 12 hours.

    **Yeast: WLP 677
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  • Last Updated: 2018-05-08 14:19 UTC