mango magarita gose - Beer Recipe - Brewer's Friend

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mango magarita gose

173 calories 14.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Gueuze
Boil Time: 60 min
Batch Size: 13 gallons (fermentor volume)
Pre Boil Size: 15 gallons
Post Boil Size: 12 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 75% (brew house)
Source: wilkin
Calories: 173 calories (Per 12oz)
Carbs: 14.9 g (Per 12oz)
Created: Tuesday August 27th 2019
1.053
1.009
5.8%
19.1
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 31.7%
10 lb American - Wheat10 lb Wheat 38 1.8 31.7%
1.50 lb German - Acidulated Malt1.5 lb Acidulated Malt 27 3.4 4.8%
2 lb Briess - Distillers Malt2 lb Distillers Malt 35.4 2.4 6.3%
8 lb Mango8 lb Mango - (late boil kettle addition) 4.95 0 25.4%
31.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Fuggles2 oz Fuggles Hops Leaf/Whole 4.5 Boil 60 min 12.73 50%
2 oz Fuggles2 oz Fuggles Hops Leaf/Whole 4.5 Boil 15 min 6.32 50%
4 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 226 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 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
Batch Sparge -- 147 °F 75 min
7.9 gal Strike 152 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 150 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.65 gal (54.6 qt). Suggest reducing initial water volume to 11.08 gal (44.32 qt) and adding 1.65 gal (6.6 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 8.81 35.3  
Mash volume with grains (equipment estimates 9.69 g | 38.8 qt) 10.69 42.8  
Grain absorption losses -2.94 -11.8  
Remaining sparge water volume (equipment estimates 7.11 g | 28.4 qt) 9.38 37.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.73 g | 50.9 qt) 15 60  
Volume increase from sugar/extract (late additions) 0.92 3.7  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 12 48  
Top off amount 1 4  
Going into fermentor 13 52  
Total: 18.19 72.8
Equipment Profile Used: System Default
 
Notes

1 oz lightly crushed coriander seed
1.25 oz key lime zest
3.5 oz kosher salt
add these at end of boil
8lbs pureed mango added to primary fermenter

....ferment to terminal; gravity then wait two more days then rack equally into one container then add primer sugar below

for priming add 2 - 750ml bottles of triple sec

acidulated malt mashed separate at 148 then added to mash before decoction for sparge

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  • Last Updated: 2019-11-23 12:02 UTC