Lime Cucumber Gose - Beer Recipe - Brewer's Friend

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Lime Cucumber Gose

144 calories 14.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Gose
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Clawhammer
Calories: 144 calories (Per 12oz)
Carbs: 14.3 g (Per 12oz)
Created: Thursday June 13th 2019
1.044
1.010
4.4%
17.9
3.2
6.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb German - Wheat Malt6 lb Wheat Malt 37 2 60%
4 lb Briess - Pilsen Malt 2-Row4 lb Pilsen Malt 2-Row 37 1.2 40%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Huell Melon0.5 oz Huell Melon Hops Pellet 7.2 Boil 45 min 12.83 50%
0.50 oz Huell Melon0.5 oz Huell Melon Hops Pellet 7.2 Boil 10 min 5.07 50%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.63 oz Coriander Spice Boil 10 min.
1.25 oz Lime peel Spice Boil 10 min.
0.38 oz Salt Spice Boil 10 min.
0.19 oz White pepper Spice Boil 10 min.
3 lb Peeled cucumber Flavor Primary 7 days
0.50 each Good belly Probiotic drink Other Other 100 min.
5 g Lactic acid Water Agt Other 100 min.
 
Yeast
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 80 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 Volumes
 
Target Water Profile
Stump Springs North Ogden, Utah, USA
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
7.5 gal Steeping -- 122 °F 20 min
7.5 qt Temperature -- 148 °F 60 min
Cool to 95, adjust to ph 4.5 and add lacto drink Temperature -- 212 °F 15 min
Kettle sour to taste Temperature -- 95 °F 1080 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.54 g | 34.2 qt) 8 32  
Mash volume with grains (equipment estimates 9.34 g | 37.4 qt) 8.8 35.2  
Grain absorption losses -1.25 -5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 8 32
Equipment Profile Used: System Default
 
Notes

Heat the water to 122F and add wheat and pilsner malt. Rest for 20 minutes.
Heat water to 148F and rest for 60 minutes.
Heat to a boil (for 15 minutes total).
Cool wort to 95F and adjust ph down to 4.5.
Add half container of lactobacillus probiotic drink.
Allow to sit 24-48 hours (or until desired level of sourness is achieved).
Heat to a boil (for 60 minutes total).
Add Huell hops with 45 minutes left in the boil.
Add Huell hops, salt, coriander, lime, and white pepper with 10 minutes left in the boil.
Cool to 70 degrees and add yeast.
Ferment for 1 week.
Dice, blend, and pasteurize cucumber (170f).
Add cucumber to beer and allow to sit for 3 days.
Keg or bottle, carbonate, and drink!

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  • Last Updated: 2020-11-16 03:41 UTC