View Recipe

Recipe Tools ▼
- Brew!
- Copy
- Label Generator
- Quick Water Requirements
- Add To
  Shopping List
Export ▼
- Embed
- Text
- HTML
- BeerXML
Print

Lime Gose - Dai Kide

Method: BIAB
Style: Gose
Boil Time: 40 min
Batch Size: 14 liters (ending kettle volume)
Pre Boil Size: 18 liters
Pre Boil Gravity: 1.030 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Dai Kide
Rating:

5.00 (1 Review)

Calories: 116 calories (Per 330ml)
Carbs: 11.7 g (Per 330ml)

Created: Saturday February 27th 2021

Original Gravity:

1.038

Final Gravity:

1.009

ABV (standard):

3.9%

IBU (tinseth):

12.6

SRM (morey):

3.2

Mash pH

5.3

Cost $

n/a

Want no ads? Go Premium and unlock all our brewing tools!

Fermentables

Amount	Fermentable	PPG	°L	Bill %
1.20 kg	German - Wheat Malt1.2 kg Wheat Malt	37	2	50%
1.20 kg	German - Pale Ale1.2 kg Pale Ale	39	2.3	50%
2.40 kg / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
10 g	Yakima Valley Hops - Mandarina Bavaria10 g Mandarina Bavaria Hops		Pellet	7.5	Boil	30 min	12.55	100%
10 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
10 g	Yakima Valley Hops - Mandarina Bavaria (Pellet) 10 g Mandarina Bavaria (Pellet) Hops		12.55	100%
10 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
18 L	Single Infusion Mash	Infusion	68 °C	68 °C	40 min

Other Ingredients

Amount	Name	Type	Use	Time
1 each	Campden Tablets	Water Agt	Mash	40 min.
1.50 ml	Lactic acid	Water Agt	Mash	40 min.
1 each	Whirlfloc	Fining	Boil	15 min.
5 g	Coriander Seed	Spice	Boil	15 min.
10 g	kosher salt	Flavor	Boil	15 min.
10 ml	Lactic acid	Water Agt	Boil	0 min.
1 kg	Lime Juice	Flavor	Primary	4 days

Yeast

Mangrove Jack - US West Coast Yeast M44

Amount:	1 Each	Cost:
Attenuation (avg):	78%	Flocculation:	High
Optimum Temp:	15 - 23 °C	Starter:	No
Fermentation Temp:	23 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 47 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 84.4 g Temp: 23 °C CO₂ Level: 2.2 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
48	6	225.5	340	17	0
Mash Chemistry and Brewing Water Calculator

Notes

Sour with Lacto B (from Matsoni yoghurt culture), 4 days at 28C.
Use Lactic acid to drop any further. I don't want this Ph to drop too low - about 3.6 is enough and the lime will also drop the Ph somewhat.
Add 1L of pure lime juice to fermenter after 4 days of fermenting.

*Notes - M44 Yeast was used because I didn't have any decent German yeast here. I chose this because its pretty good at flocculating and has a decent attenuation for what I want to achieve. Also, from experience, there aren't any strong esters, it's pretty clean especially if you ferment it at the higher end of it's range.

This beer should be super limey and a little tart.

Recipe Photos

Last Updated and Sharing

424

Views

Brews

Public: Yup, Shared
Last Updated: 2021-05-06 09:05 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

Other Brewers Who Brewed This Recipe:

Dan.tjones8

Discussion about this recipe:

You must be logged in to add comments.

If you do not yet have an account, you may register here.

Dai Kide • 04/05/2021 at 09:18am

5 of 5

Very limey, tart, not too sour like some gose. More like a traditional gose with lime. Perfect for summer. Refreshing, crisp. It came out with a higher efficiency. I am not sure why, usually this is spot on at 70%.

Want no ads? Go Premium and unlock all our brewing tools!