Lemondrop gose - Beer Recipe - Brewer's Friend

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Lemondrop gose

151 calories 14.6 g 12 oz
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Beer Stats
Method: All Grain
Style: American Light Lager
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 58% (brew house)
Calories: 151 calories (Per 12oz)
Carbs: 14.6 g (Per 12oz)
Created: Wednesday April 10th 2019
1.046
1.010
4.7%
22.1
3.8
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb German - Wheat Malt15 lb Wheat Malt 37 2 63.8%
8.50 lb German - Pilsner8.5 lb Pilsner 38 1.6 36.2%
23.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 3.9 Boil 60 min 5.74 11.1%
4 oz Lemondrop4 oz Lemondrop Hops Pellet 6 Whirlpool at 160 °F 20 min 16.34 44.4%
4 oz Lemondrop4 oz Lemondrop Hops Pellet 6 Dry Hop 4 days 44.4%
9 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 oz coriander Water Agt Boil 10 min.
1.25 oz Table Salt Water Agt Mash 10 min.
0.05 oz lemon peel Water Agt Whirlpool 20 min.
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 167 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
beer shed
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
Sparge -- 148 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.69 gal (50.75 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.69 gal (2.75 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 8.81 35.3  
Mash volume with grains 10.69 42.8  
Grain absorption losses -2.94 -11.8  
Remaining sparge water volume (equipment estimates 7.06 g | 28.3 qt) 1.88 7.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.69 g | 50.8 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 11.15 44.6  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
Going into fermentor 11 44  
Total: 10.69 42.8
Equipment Profile Used: System Default
 
Notes

Mashed at 149 for 60 minutes. Used a batch sparge this time and collected 14 gallons wort. I kettle soured in the keg fermenter with lactobacilus brevis (2 vials) . On the 3rd day the pH had dropped to 3.47 (target was 3.7). Then I boiled for 70 minutes to compensate for a little lower efficiency. 10 minutes left i the boil I added 1.25 oz of sea salt and 1.5 oz of freshly ground corriander. after the boil I lowered the temp to 160 degrees for a whirlpool addition of hops. 4 oz. Brought down to 65 degrees, oxygenated and into the fermenter. after femerntation is complete add the additional 4 oz of lemondrop hops. for 4 days. (in a hop bag)

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  • Last Updated: 2019-04-17 02:20 UTC