Jalapeño Pineapple Cucumber Dry Hopped Gose - Beer Recipe - Brewer's Friend

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Jalapeño Pineapple Cucumber Dry Hopped Gose

124 calories 11 g 12 oz
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Beer Stats
Method: All Grain
Style: Gose
Boil Time: 15 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 58% (brew house)
Source: Overman Beer
Calories: 124 calories (Per 12oz)
Carbs: 11 g (Per 12oz)
Created: Friday April 5th 2019
1.038
1.007
4.1%
0.0
3.4
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb American - Pilsner11 lb Pilsner 37 1.8 52.4%
8 lb American - Wheat8 lb Wheat 38 1.8 38.1%
2 lb Simpsons - Golden Promise2 lb Golden Promise 38 2.4 9.5%
21 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
22 g Lactic acid Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
2 g Calcium Chloride Water Agt Mash 1 hr.
 
Yeast
Wyeast - Brettanomyces Claussenii
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
60 - 75 °F
Starter:
Yes
Fermentation Temp:
75 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 216 B cells required
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
Yes
Fermentation Temp:
75 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 216 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       Amount: 7oz       CO2 Level: 3.2 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 75 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.5 gal Infusion -- 146 °F 60 min
9.5 gal Sparge -- 172 °F 20 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.38 gal (49.5 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.38 gal (1.5 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 6.56 26.3  
Mash volume with grains 8.24 33  
Grain absorption losses -2.63 -10.5  
Remaining sparge water volume (equipment estimates 8.69 g | 34.8 qt) 9.31 37.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.38 g | 49.5 qt) 13 52  
Boil off losses -0.38 -1.5  
Post boil Volume 12 48  
Going into fermentor 12 48  
Total: 15.88 63.5
Equipment Profile Used: System Default
 
Notes

Add .75oz of Himalayan sea salt at 5 minutes.

Add 1oz of coriander at 5 minutes.

Add juiced jalapeños, cucumber, and pineapple to boil at flameout.

Pre-acidify to 4.5pH

Chill wort to 100 degrees, pitch 2-3 goodbelly shots at room temp, allow it to sour for 24-36 hours, drop temp to 75 degrees and pitch yeast.

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  • Last Updated: 2019-04-22 19:50 UTC