Gose - Lime & Jalapeno - Beer Recipe - Brewer's Friend

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Gose - Lime & Jalapeno

155 calories 17 g 12 L
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Beer Stats
Method: BIAB
Style: Gose
Boil Time: 60 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 11.4 liters
Post Boil Size: 5.7 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.083 (recipe based estimate)
Efficiency: 65% (brew house)
Rating:
5.00 (1 Review)

Calories: 155 calories (Per 12L)
Carbs: 17 g (Per 12L)
Created: Wednesday October 16th 2019
1.047
1.013
4.5%
0.0
3.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.03 kg American - Pilsner1.03 kg Pilsner 37 1.8 44.2%
1.08 kg American - Wheat1.08 kg Wheat 38 1.8 46.4%
220 g Maltear - Carapils220 g Carapils 35 1 9.4%
2.33 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Citra20 g Citra Hops Leaf/Whole 11 Dry Hop 6 days 100%
20 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 each Jalapenos Spice Boil 10 min.
3 each Jalapenos Spice Secondary 5 days
15 g Coriander seeds Herb Boil 10 min.
10 g Salt Spice Boil 10 min.
20 g Lime zest Flavor Boil 10 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 41 B cells required
- Lactobacillus plantarum
Amount:
4 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 41 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 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
Quick Water Requirements
Water Liters
Strike water volume 14.6
Mash volume with grains 16.2
Grain absorption losses -2.3
Mash Lauter Tun losses -0.9
Pre boil volume 11.4
Boil off losses -5.7
Post boil Volume 5.7
Top off amount 4.3
Volume into fermentor 10
Total: 14.6  
Equipment Profile Used: System Default
 
Notes

Using the "co-pitching" method as outlined here: homebrewtalk.com/forum/threads/fast-souring-modern-methods.670176

Salt, coriander, lime zest last 10 min of boil.
3 good sized jalapenos (seeds removed) last 10 minute boil, roasted & soaked in vodka overnight before.
Co-pitched yeast with 4 x capsules Swanson's L. plantarum.
3 more jalapenos (seeds removed, unroasted) day 5 fermenter.
The hops is added once beer in fermenter reaches the desired sourness (by taste, I don't have PH meter). This stops any further souring.

This was the best beer I've brewed so far (12 brews).

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  • Last Updated: 2020-04-22 19:57 UTC