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Meyer Lemon Gose

Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Tim Hamersly
Calories: 160 calories (Per 12oz)
Carbs: 14.3 g (Per 12oz)

Created: Tuesday August 13th 2024

Hefeweizen

by bhive01

OG: 1.051 FG: 1.013 ABV: 5.0% IBU: 12

German Hefe Style Profile

by Aaron Moore

OG: 1.049 FG: 1.011 ABV: 4.9% IBU: 11

Original Gravity:

1.049

Final Gravity:

1.009

ABV (standard):

5.3%

IBU (tinseth):

12.3

SRM (morey):

4.6

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 lb	Great Western - Superior Pilsen (1.6 °L)5 lb Superior Pilsen (1.6 °L)	35	1.6	50%
5 lb	Great Western - White Wheat5 lb White Wheat	37	3.5	50%
10 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.75 oz	Saaz0.75 oz Saaz Hops	Pellet	3.5	Boil	60 min	11.66	60%
0.50 oz	Saaz0.5 oz Saaz Hops	Pellet	3.5	Whirlpool at 170 °F	0 min	0.68	40%
1.25 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1.25 oz	Saaz (Pellet) 1.2499999971407 oz Saaz (Pellet) Hops		12.34	100%
1.25 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
34 qt	Recirculate mash	Strike	152.6 °F	148 °F	60 min
	Mash out and recirculate	Fly Sparge	148 °F	170 °F	15 min
Starting Mash Thickness: 1.75 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Type	Use	Time
5 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1.50 g	Epsom Salt	Water Agt	Mash	1 hr.
15 g	Five Star Chemicals - 5.2 pH Stabilizer	Water Agt	Mash	1 hr.
1 g	Gypsum	Water Agt	Mash	1 hr.
4.11 ml	Lactic acid	Water Agt	Mash	1 hr.
14 g	Crushed Coriander	Spice	Boil	--
1 each	Peels from 6 meyer lemons	Spice	Boil	--
21 g	Sea salt	Spice	Boil	--
21 g	Salt	Water Agt	Mash	1 hr.

Yeast

CellarScience - Acid

Amount:	2 Each	Cost:
Attenuation (custom):	80%	Flocculation:	Low
Optimum Temp:	66 - 77 °F	Starter:	No
Fermentation Temp:	72 °F	Pitch Rate:	0.5 (M cells / ml / ° P) 115 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 17.67 psi Temp: 40 °F CO₂ Level: 3 Volumes

Target Water Profile

Whole Foods RO

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
69	6	0	95	62	16
Test source water pH before adding acid. Blend of 5 gal RO water and 3.5 gal Santa Cruz tap water.
Mash Chemistry and Brewing Water Calculator

Notes

Using CellarScience Acid yeast to skip kettle souring process.
Per Acid yeast instructions, pitch 2 sachets for 5-6 gal batch.

Add 34 quarts RO water to kettle, and set to heat to 152.6 F
Measure and add water salts to kettle while heating.
While water is heating, mill grains.
Once strike temp is reached, dough in with all grains. Set temp control to 148 F for 60 min mash.
After 10 mins, measure, correct, and record mash pH.
Mash out at 170 F for 15 mins.
Drain grain basket for 15 mins while water heats to a boil.
Target Pre-Boil Gravity: 1.033
Target Pre-Boil pH: 4.5
Boil for 60 mins or until target volume of 22 qts is reached.
Target Post-Boil Gravity 1.049
Ferment @ 68 F for 6-7 days and ramp up to 77 F for 4-7 days until pH is below 3.5 and FG is reached.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2024-08-14 00:31 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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