Four Hour Cantaloupe Gose - Beer Recipe - Brewer's Friend

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Four Hour Cantaloupe Gose

163 calories 13.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Gose
Boil Time: 60 min
Batch Size: 5 gallons (ending kettle volume)
Pre Boil Size: 5.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 72% (ending kettle)
Calories: 163 calories (Per 12oz)
Carbs: 13.7 g (Per 12oz)
Created: Monday December 31st 2018
1.050
1.008
5.5%
10.4
4.2
3.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb American - Pilsner3 lb Pilsner 37 1.8 28.6%
2 lb German - Acidulated Malt2 lb Acidulated Malt 27 3.4 19%
5 lb German - Wheat Malt5 lb Wheat Malt 37 2 47.6%
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 %
0.75 oz Saaz0.75 oz Saaz Hops Pellet 3.5 Boil 60 min 10.36 100%
0.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4.80 oz Lactic acid Water Agt Boil 1 hr.
0.15 oz Pink Himalayan Salt Spice Boil 20 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: corn sugar       CO2 Level: 2.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.5 gal Temperature -- 120 °F 30 min
5.5 gal Temperature -- 140 °F 15 min
5.5 gal Temperature -- 148 °F 45 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.94 15.8  
Mash volume with grains 4.78 19.1  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume 3.13 12.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.53 g | 26.1 qt) 5.5 22  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil volume (equipment estimates 3.97 g | 15.9 qt) 5 20  
Estimated amount in fermentor 5 20  
Total: 7.06 28.3
Equipment Profile Used: System Default
 
Notes

Add roughly 4.8 oz or until you reach 3.0 - 3.2 pH of 88% food grade lactic acid to your boil.

Add three peeled, pureed, and pasteurized cantaloupes to the fermenter after 3 - 4 days.

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  • Last Updated: 2019-01-15 16:44 UTC