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Melon Gose

Method: BIAB
Style: Gueuze
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 4.75 gallons
Post Boil Size: 3.3 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 70% (brew house)
Source: https://www.clawhammersupply.com/blogs/moonshine-still-blog/how-to-brew-gose-beer-white-pepper-lime-and-melon-homebrew-recipe?_pos=1&_sid=4d8554503&_ss=r
Calories: 157 calories (Per 12oz)
Carbs: 14.9 g (Per 12oz)

Created: Saturday March 30th 2019

Original Gravity:

1.048

Final Gravity:

1.010

ABV (standard):

4.9%

IBU (tinseth):

12.4

SRM (morey):

3.4

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 lb	German - Pilsner4 lb Pilsner	38	1.6	40%
6 lb	German - Wheat Malt6 lb Wheat Malt	37	2	60%
10 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Perle0.5 oz Perle Hops		Pellet	8.2	Boil	45 min	12.42	100%
0.50 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.50 oz	Perle (Pellet)		12.42	100%
0.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
	Protein Rest	Infusion	--	122 °F	20 min
		Infusion	--	148 °F	60 min

Other Ingredients

Amount	Name	Type	Use	Time
0.50 oz	Table Salt	Spice	Boil	10 min.
1 oz	Coriander Seed	Spice	Boil	10 min.
1.25 oz	Lime Peel	Flavor	Boil	10 min.
0.25 oz	White Pepper	Spice	Boil	10 min.
6 lb	Pasteurized Cantaloupe Purée	Other	Secondary	4 days
1 qt	Lactobacillus Probiotic Drink	Other	Other	0 min.

Yeast

Wyeast - American Wheat 1010

Amount:	1 Each	Cost:
Attenuation (custom):	76%	Flocculation:	Low
Optimum Temp:	58 - 74 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 87 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 3.75 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

Notes

After the mash, heat wort to boiling and hold for 15 minutes. Cool wort down to 95F and adjust ph to 4.5 or less using lactic acid. Add 1qt of lactobacillus probiotic drink and allow to sit for 24-48 hours at 95F or until desired sourness is reached. Then the recipe proceeds with a normal 60 min boil. The spices and lime are added with 10min left in boil.
The melon should be puréed the pasteurized (heated to 170) and added after 1 week of fermentation and left in for 3 to5 days.

Last Updated and Sharing

389

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Brews

Public: Yup, Shared
Last Updated: 2020-07-26 00:01 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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