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Melon pepper lime gose

169 calories 19.2 g 12 oz
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Beer Stats
Method: BIAB
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.094 (recipe based estimate)
Post Boil Gravity: 1.188 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 169 calories (Per 12oz)
Carbs: 19.2 g (Per 12oz)
Created: Wednesday November 25th 2020
1.051
1.015
4.8%
7.7
3.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb American - Wheat6 lb Wheat 38 1.8 60%
4 lb American - Pilsner4 lb Pilsner 37 1.8 40%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Huell Melon0.5 oz Huell Melon Hops Pellet 7.2 Boil 45 min 7.69 100%
0.50 oz / $ 0.00
 
Yeast
White Labs - Dusseldorf Alt Yeast WLP036
Amount:
1 Each
Cost:
Attenuation (avg):
68.5%
Flocculation:
Medium
Optimum Temp:
65 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 92 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
32 qt Batch Sparge 151 °F 148 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 4.52 g | 18.1 qt) 4.5 18  
Mash volume with grains (equipment estimates 5.32 g | 21.3 qt) 5.3 21.2  
Grain absorption losses -1.25 -5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.02 g | 12.1 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 1.5 6  
Top off amount 4 16  
Volume into fermentor 5.5 22  
Total: 4.5 18
Equipment Profile Used: System Default
 
Notes

from
https://www.clawhammersupply.com/blogs/moonshine-still-blog/how-to-brew-gose-beer-white-pepper-lime-and-melon-homebrew-recipe

3 Melons
1L goodbelly mango for lacto
1 1/4 oz Lime peel
1 oz Coriander seed
0.8 oz Salt
1/4 oz White pepper

Add salt, coriander, lime, and white pepper with 10 minutes left in the boil.

Ferment for 5 days
On the 6th day, dice, blend, and pasteurize melons (170F)

Put puree into a mesh bag so it could be easily removed from the beer after 3-5 days

Assuming 0.3 gal lost to puree




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  • Last Updated: 2020-11-29 15:23 UTC