Margerita Lime Gose - Beer Recipe - Brewer's Friend

Margerita Lime Gose

120 calories 9.2 g 330 ml
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Beer Stats
Method: BIAB
Style: Gose
Boil Time: 60 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 15.1 liters
Post Boil Size: 12 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 82% (brew house)
Calories: 120 calories (Per 330ml)
Carbs: 9.2 g (Per 330ml)
Created: Monday August 28th 2023
1.040
1.005
4.6%
8.7
2.8
5.4
6.41
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.95 kg Weyermann - Barke Pilsner Malt0.952544 kg Barke Pilsner Malt 3.10 € / kg
2.95 € 		37.03 1.75 49.4%
0.98 kg Weyermann - Pale Wheat0.975224 kg Pale Wheat 2.85 € / kg
2.78 € 		36 2 50.6%
1.93 kg / 5.73 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Motueka5 g Motueka Hops Pellet 7 Boil 60 min 8.71 25%
15 g Motueka15 g Motueka Hops Pellet 7 Boil 0 min 75%
20 g / 0.00 €
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.5 L Infusion 66 °C 64 °C 60 min
Temperature 64 °C 75 °C 15 min
6 L Sparge 70 °C 100 °C --
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 ml Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.80 g Gypsum Water Agt Mash 1 hr.
3.10 ml Lactic acid Water Agt Mash 1 hr.
10 g Sea salt Spice Boil --
10 g Coriander Seed 0.03 € / g
0.30 € 		Herb Boil --
3 each lime peel Water Agt Boil --
9 g Sweet Orange Peel 0.03 € / g
0.27 € 		Flavor Boil --
2.50 g Nutrisal 0.04 € / g
0.11 € 		Other Boil 10 min.
0.68 €
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
12 Grams
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
20 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 42 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 102.6 g       Temp: 20 °C       CO2 Level: 3 Volumes
 
Target Water Profile
Albert Heijn koolzuurvrij water Romy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
69 6 0 95 62 0
Mash Chemistry and Brewing Water Calculator
 
Notes

start fermentation at 20C and over the course of 2 weeks gradually ramp up to 27C

View Count: 132
Brew Count: 0
Last Updated: 2023-08-28 14:41 UTC

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