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Lemon gose

Method: All Grain
Style: Gose
Boil Time: 30 min
Batch Size: 3.5 gallons (fermentor volume)
Pre Boil Size: 3.89 gallons
Post Boil Size: 3.63 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 141 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)

Created: Sunday July 17th 2022

Original Gravity:

1.043

Final Gravity:

1.010

ABV (standard):

4.3%

IBU (tinseth):

13.4

SRM (morey):

3.2

Mash pH

5.5

Cost $

0.01

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Fermentation History

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Attenuation: {{ stats.attenuation | number:2 }}%

Calories: {{ stats.calories | number:1 }} / 12oz
Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.75 lb	Briess - Brewers Malt 2-Row2.75 lb Brewers Malt 2-Row	37	1.8	50%
2.75 lb	Weyermann - Pale Wheat2.75 lb Pale Wheat	36	2	50%
5.50 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
10 g	Calypso10 g Calypso Hops		Pellet	12.9	Boil	15 min	13.4	100%
10 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
10 g	Calypso (Pellet) 10 g Calypso (Pellet) Hops		13.4	100%
10 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
14.3 qt	Strike	159 °F	152 °F	60 min
3 qt	Sparge	168 °F	168 °F	15 min
Starting Mash Thickness: 2.6 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Cost	Type	Use	Time
0.25 each	Campden Tablets / 36.25 Each	$ 0.05 / each $ 0.01	Water Agt	Mash	0 min.
1 g	Calcium Chloride (anhydrous) / 0.55 Ounces		Water Agt	Mash	0 min.
3 ml	Lactic acid - 88% / 101 Milliliters		Water Agt	Mash	0 min.
3 g	Irish Moss / -0 Ounces		Water Agt	Boil	15 min.
1 g	Wyeast - Beer Nutrient		Other	Boil	15 min.
6 g	Sea salt		Spice	Boil	10 min.
3 g	Dried lemon peel		Flavor	Primary	1 days
1 each	Lactobacillus		Water Agt	Mash	2 days
3 g	Sea salt		Spice	Secondary	3 days
3 g	Dried lemon peel		Water Agt	Secondary	3 days
$ 0.01

Yeast

Omega Yeast Labs - Lutra Kveik OYL-071

Amount:	150 Milliliters	Cost:
Attenuation (custom):	75%	Flocculation:	Medium
Optimum Temp:	68 - 95 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 50 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.5 Volumes

Target Water Profile

Richmond, Virginia (2021 Ward labs)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
47.1	7	179.2	276.4	57	0.5
Mash Chemistry and Brewing Water Calculator

Notes

Kettle Souring

Bring your collected wort to a hard boil.
Boil for one minute then turn off heat.
Place brew pot in an ice bath until it cools to 100°F (38°C). Be careful not to splash or stir the wort. You want to avoid getting any oxygen in at this step.
Gently cut open your Lactobacillus tablet and shake the powder out into the wort.
Seal the top of the pot tightly with plastic wrap. Use tape to create a tight seal where the plastic wrap meets the pot. If you have a lid you can cover the pot and seal it with plastic wrap only.
Let the wort sit undisturbed at room temperature for 2-3 days.

Proceed with boil and fermentation

Added more lemon and salt after fermentation to taste (for preference)

Aiming for 3 vol CO2 (low for the style)

Last Updated and Sharing

639

Views

Brews

Public: Yup, Shared
Last Updated: 2023-05-27 22:35 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

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Lemon gose

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