Cucumber Gose - Beer Recipe - Brewer's Friend

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Cucumber Gose

167 calories 15.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 79% (brew house)
Rating:
5.00 (1 Review)

Calories: 167 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)
Created: Monday July 1st 2019
1.051
1.010
5.4%
5.1
3.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb German - Wheat Malt6 lb Wheat Malt 37 2 60%
3 lb German - Pale Ale3 lb Pale Ale 39 2.3 30%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 5%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 5%
10 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.50 lb cucumber, peeled and mashed Flavor Primary 3 days
0.55 oz coriander, crushed Spice Boil 10 min.
0.35 oz sea salt Flavor Kegging 0 min.
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 92 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 18.21 psi       Temp: 68 °F       CO2 Level: 1.9 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
-- 154 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.5 g | 34 qt) 9 36  
Mash volume with grains (equipment estimates 9.3 g | 37.2 qt) 9.8 39.2  
Grain absorption losses -1.25 -5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7 g | 28 qt) 7.5 30  
Boil off losses -1.5 -6  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 9 36
Equipment Profile Used: System Default
 
Notes

Acidify wort with lactic to pH 4.5 before souring.
Kettle sour: Cool to 112 degrees, purge headspace with CO2, cover wort with plastic wrap and sour to pH 3.6 using goodbelly probiotic. Boil 60 mins.
Add hops and spices per recipe.
Cucumber,peeled and mashed, added at high krauesen.
Salt: Boil 10 mins, add at kegging

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  • Last Updated: 2020-06-05 17:58 UTC