Watermelon Gose v3 - Beer Recipe - Brewer's Friend

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Watermelon Gose v3

127 calories 12 g 12 oz
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Beer Stats
Method: All Grain
Style: Gose
Boil Time: 20 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 67% (brew house)
Source: barta ml
Calories: 127 calories (Per 12oz)
Carbs: 12 g (Per 12oz)
Created: Thursday June 27th 2019
1.039
1.008
4.1%
14.3
3.4
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb American - White Wheat4 lb White Wheat 40 2.8 30.8%
4 lb Finland - Pilsner Malt4 lb Pilsner Malt 37 2 30.8%
5 lb Watermelon5 lb Watermelon - (late boil kettle addition) 4.05 0 38.5%
13 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.03 oz Hop Extract0.03 oz Hop Extract Hops Pellet 61.1 Boil 20 min 4.22 1.5%
2 oz El Dorado2 oz El Dorado Hops Pellet 15.7 Boil 2 min 10.1 98.5%
2.03 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Coriander Flavor Boil 5 min.
1 oz Pink Himalayan Sea Salt Flavor Boil 5 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 425 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.35 Volumes
 
Target Water Profile
Lager
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
51 5 24 62 95 0
6.7 gal RO water
pH = 5.3

3.4 g Gypsum
1.3 g CaCl2
1.3 g Epsom
1.0 g NaCl
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.7 gal Mash (150 F) Infusion -- 155 °F 60 min
Starting Mash Thickness: 3.35 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 3.35 qt/lb 6.7 26.8  
Mash volume with grains 7.34 29.4  
Grain absorption losses -1 -4  
Remaining sparge water volume (equipment estimates 0.3 g | 1.2 qt) 0.55 2.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.75 g | 23 qt) 6 24  
Volume increase from sugar/extract (late additions) 0.58 2.3  
Boil off losses -0.5 -2  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.75 23  
Going into fermentor 5.75 23  
Total: 7.25 29
Equipment Profile Used: System Default
 
Notes

Add 10 ml lactic acid after collecting first runnings when bringing to boil to sanitize wort (should be pH 4.5).

BREW DAY (part 1): 19-JUL-19
L. planatarum capsules have not arrived, add 5 once they do.


BREW DAY (part 2): 21-JUL-19

3.44 after 24 hr, 3.35 at time of boiling (~44 hr).

OG looks to be 1.038, so efficiency must not have been as good as expected.

Add 3 ml hop extract at beginning of boil.

UPDATE 23-JUL-19:
Thawed and added both bags of watermelon juice (~0.5 gal) and fermentation promptly ramped up (hit 71F from 68F) and blew bung out of fermenter (noticed next morning). Volumes adjusted to account for sugar and liquid levels of watermelon addition.

Once fermentation is complete, keg with 1 oz hibiscus tea (8 oz RO water boiled) in keg.

Kegged on 27-JUL-19, with FG at 1.008, after 24 hr in kegerator will burst Caen at 40 psi for 24 hr.

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  • Last Updated: 2019-07-28 00:38 UTC