Salty Gose the Margarita - Beer Recipe - Brewer's Friend

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Salty Gose the Margarita

140 calories 17 g 12 oz
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Beer Stats
Method: All Grain
Style: Gose
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Billy B. Homebrew Academy
Calories: 140 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Friday August 23rd 2019
1.042
1.014
3.7%
4.6
3.0
4.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 lb Belgian - Pilsner3.5 lb Pilsner 37 1.6 46.1%
3.50 lb German - Wheat Malt3.5 lb Wheat Malt 37 2 46.1%
0.60 lb German - Acidulated Malt0.6 lb Acidulated Malt 27 3.4 7.9%
7.60 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Spalt0.25 oz Spalt Hops Pellet 4.5 Boil 60 min 4.59 100%
0.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g fresh crushed corriander seeds Spice Boil 50 min.
15 g keylime zest Spice Boil 50 min.
3 g kosher salt Spice Boil 50 min.
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
3 g Table Salt Water Agt Mash 1 hr.
 
Yeast
- Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 73 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 Volumes
 
Target Water Profile
Palmer's Light Ale Amber
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
72 20 80 127 50 40
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.5 gal Strike -- 147 °F 60 min
Temperature -- 168 °F 10 min
5 gal Fly Sparge -- 168 °F --
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 2.38 9.5  
Mash volume with grains (equipment estimates 2.73 g | 10.9 qt) 2.98 11.9  
Grain absorption losses -0.95 -3.8  
Remaining sparge water volume (equipment estimates 5.33 g | 21.3 qt) 4.83 19.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.51 g | 26 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 5 20  
Top off amount 0.25 1  
Going into fermentor 5.25 21  
Total: 7.2 28.8
Equipment Profile Used: System Default
 
Notes

You see I have my own homebrew version of a gose that I created a few years back. It's called “Salty Gose the Margarita” and is meant to taste like, surprise surprise, a margarita. It's a loose association however and this is very much still a gose beer. I'm often asked for the recipe so I've posted it below. The key difference in this recipe versus a traditional gose recipe that that I add keylime zest and Tripel Sec.

Yes, Tripel Sec liqour.

It has a high sugar content so it's an excellent choice for priming sugar and also helps with the whole margarita thing. You might see that the recipe calls for one bottle and think I got lazy but I actually did the math to figure out how much sugar was in Tripel Sec and how much of it I need to carbonate my beer. Conveniently enough, one bottle is what it came out to.

This beer gets great feedback and never fails to raise a few eyebrows. I submitted it once to a competition where it got 43 points out of 50 from a Master BJCP judge.

Our homebrew club's version came out excellent as well. If I can get the recipe from those guys I will post it here. Until then, here's my recipe:

Salty Gose the Margarita
Stats
Original Gravity: 1.038
Final Gravity: 1.009
ABV: 3.8%
IBU: 4
Efficiency: 80%
Batch Size: 5 gal
Boil length: 90 minutes

Malt
3.50 lbs Belgian Pilsner Malt (46.1%)
3.50 lbs German Wheat Malt (46.1%)
0.60 lbs German Sauer (Acid) Malt (7.8%)

Hops
0.25 oz German Spalt Select (3.9% AA) – 60 min

Yeast
US-05 Safale dry yeast (any clean yeast will do)

Other
10 grams freshly crushed coriander seeds (important that they are freshly crushed seeds – no powder!)
15 grams Keylime zest
40 grams Kosher salt

Mash at 147°F for 60 minutes. Add the coriander, keylime zest, and salt with 10 minutes left in the boil.

Ferment until terminal gravity is reached and then give it just a few more days in the fermenter, but not any more.

Add 88% lactic acid to taste at bottling/kegging. I add 10 tsp for a 5 gallon batch. Naturally carbonate with 750ml of Triple Sec. Pour the Triple Sec and lactic acid into the bottling bucket or keg. Rack the beer on top until you reach 5 gallons on the bottling bucket or the top of the keg. Note that if you're kegging, you're not going to carbonate with CO2 for this. Just let it sit for two weeks (treat it like a giant bottle). Of course the Tripel Sec is optional. You can carb the traditionally way but I think this gives it a fun twist.

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  • Last Updated: 2019-09-09 14:09 UTC