3.5 Lime Fruit Gose - Beer Recipe - Brewer's Friend

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3.5 Lime Fruit Gose

144 calories 15.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Gose
Boil Time: 60 min
Batch Size: 13.2 liters (fermentor volume)
Pre Boil Size: 16.3 liters
Post Boil Size: 11.4 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Eric Schmehl
Calories: 144 calories (Per 330ml)
Carbs: 15.1 g (Per 330ml)
Created: Thursday March 5th 2020
1.047
1.012
4.7%
10.3
4.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.32 kg American - Pale 2-Row1.32 kg Pale 2-Row 37 1.8 44.3%
1.66 kg American - White Wheat1.66 kg White Wheat 40 2.8 55.7%
2.98 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
11 g Mount Hood11 g Mount Hood Hops Leaf/Whole 4.8 Boil 60 min 10.25 100%
11 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.32 each Whirlfloc Water Agt Sparge 5 min.
 
Yeast
Wyeast - Kölsch 2565
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
13 - 21 °C
Starter:
No
Fermentation Temp:
32 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 116 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.74 bar       Temp: 20 °C       CO2 Level: 2.35 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 3 7 61 60 27
Mash: 1.5 g Gypsum, 1.5 g CaCl

Pre-acidify with 8 oz acid malt at end of mash

pre-boil pH: 3.43
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18.2 L Infusion -- 19 °C 60 min
Starting Mash Thickness: 3.68 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 11
Mash volume with grains (equipment estimates 11.1 L) 12.9
Grain absorption losses -3
Remaining sparge water volume (equipment estimates 10.1 L) 9.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 17.2 L) 16.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 11.4
Top off amount 1.8
Going into fermentor 13.2
Total: 20.2  
Equipment Profile Used: System Default
 
Notes

10g lime zest at flamout
2L passion fruit in 2nd
6 mini bottles italian peach puree in 2nd (about 700ml total)
600g frozen mango in 2nd

lactic acid and lime juice at bottling to taste
cold crashed for 1 week

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  • Last Updated: 2020-04-11 23:00 UTC