Cucumber Gose - Beer Recipe - Brewer's Friend

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Cucumber Gose

124 calories 12.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Gose
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Celebration Brewing
Calories: 124 calories (Per 12oz)
Carbs: 12.6 g (Per 12oz)
Created: Friday July 19th 2019
1.038
1.009
3.9%
21.8
3.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb American - Pale 2-Row6 lb Pale 2-Row 37 1.8 75%
2 lb American - White Wheat2 lb White Wheat 40 2.8 25%
8 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 30 min 21.75 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.75 oz Sea Salt Spice Boil 15 min.
0.50 g Coriander Seed Spice Boil 15 min.
5 each Large Cucumber Flavor Kegging 0 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 69 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 47.15 psi       Temp: 68 °F       CO2 Level: 3.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3 12  
Mash volume with grains 3.64 14.6  
Grain absorption losses -1 -4  
Remaining sparge water volume (equipment estimates 5.29 g | 21.2 qt) 4.75 19  
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  
Going into fermentor 5.5 22  
Total: 7.75 31
Equipment Profile Used: System Default
 
Notes

Mash out, then kettle sour w/ L.Plantarum to 3.5-3.2 pH.
Add juice of 5 large cucumbers post-fermentation.

Cucumber Juicing Instructions:

  • Rinse, sanitize, and remove skin
  • Using sanitized knife, slice into <1" cubes
  • Puree until pulpy
  • Line a strainer with cheese cloth / muslin over bowl
  • Strain juice into bowl, pressing to extract as much as possible from pulp

    Optionally add pulp to secondary fermentation for up to 7 days for additional flavor.
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  • Public: Yup, Shared
  • Last Updated: 2019-07-19 18:37 UTC