Lime Gose Mexico - Beer Recipe - Brewer's Friend

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Lime Gose Mexico

161 calories 16.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Gose
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Charlie Feldhaus
Calories: 161 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
Created: Wednesday June 20th 2018
1.049
1.012
4.9%
8.6
3.3
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb German - Pale Wheat5 lb Pale Wheat 39 1.5 47.6%
4 lb German - Pilsner4 lb Pilsner 38 1.6 38.1%
1 lb German - Acidulated Malt1 lb Acidulated Malt 27 3.4 9.5%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 4.8%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.85 oz Crystal0.85 oz Crystal Hops Pellet 3.3 Boil 30 min 8.63 100%
0.85 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.40 oz Sea Salt Spice Boil 10 min.
8 g Lime Zest Spice Boil 10 min.
1 oz Freshly Crushed Coriander Seeds Spice Boil 10 min.
1 g Calcium Chloride Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
0.50 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
Yes
Fermentation Temp:
60 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 253 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Keg      
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.5 gal Not including Acidulated Malt Infusion -- 145 °F 50 min
3 gal Add acidulate malt and raise temp Decoction -- 150 °F 40 min
3 gal Sparge -- 164 °F 30 min
Starting Mash Thickness: 1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 2.63 10.5  
Mash volume with grains 3.47 13.9  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume (equipment estimates 5.97 g | 23.9 qt) 6.94 27.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.03 g | 28.1 qt) 8 32  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.56 38.3
Equipment Profile Used: System Default
 
Notes

Separate the acidulated malt from the primary mash. Add acidulated malt 50 minutes into the mash.


Boiled wort (8 gallons) for 15-20 minutes. Chilled to 115 degrees F. Measure PH should be between 5.0 - 5.5.


Add Lactic acid to get pH < 4.5 (should for 4.1, but up to 4.4 is acceptable). Trial & Error Method for lowering PH. Using 1 mL of 88% lactic acid per .1 shift in pH for 5 gallons of wort is a good starting measurement. Begin by adding 5 mL (1 US teaspoon) of food grade lactic acid to the wort for a target of ~4.4 pH. Stir gently, then take another pH reading. Continue to add 1-2 mL of lactic acid until the wort has the desired pH.

Pitch 1 White Labs vial of Lactobacillus Delbrueckuii. Cover kettle opening with plastic wrap and lid. Hold temp in the kettle with a therm-wrap at 75-95F for 48 hours. Target pH is 3.2-3.5.

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  • Last Updated: 2018-10-25 04:00 UTC