Margarita Gose - Beer Recipe - Brewer's Friend

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Margarita Gose

143 calories 12 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 15 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 143 calories (Per 12oz)
Carbs: 12 g (Per 12oz)
Created: Wednesday October 13th 2021
1.044
1.007
4.9%
3.9
3.6
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Briess - Brewers Malt 2-Row5 lb Brewers Malt 2-Row 37 1.8 45.5%
5 lb Briess - Wheat Malt, White5 lb Wheat Malt, White 39.1 2.5 45.5%
1 lb Rice Hulls1 lb Rice Hulls 0 0 9.1%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 20 min 3.9 100%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Coriander Seed Herb Boil 10 min.
1 oz Sea salt Spice Boil 10 min.
0.50 oz Lime Zest Flavor Boil 10 min.
0.50 oz Lemon Zest Spice Mash 10 min.
 
Yeast
Goodbelly - Lactobacillus Plantarum
Amount:
1 Liters
Cost:
Attenuation (avg):
0%
Flocculation:
Low
Optimum Temp:
90 - 90 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 187 B cells required
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 187 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Shorewood, IL - RO
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
4.12 gal Strike 160 °F 150 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 72 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.13 16.5  
Mash volume with grains 5.01 20  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 3.89 g | 15.6 qt) 4 16  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.39 g | 25.6 qt) 6.5 26  
Boil off losses -0.38 -1.5  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 8.13 32.5
Equipment Profile Used: System Default
 
Notes

Mash as usual and sparge to 6.5 gallons of liquid. Boil for 15 minutes, adding no hops. Chill to 90 degrees. Add Lactic Acid ot adjust down to 4.4PH. Add .6L Goodbelly Probiotics, cover with cling wrap and lid. Sour until PH is 3.3.

Bring to boil. Add hops at boil (15 minutes), other adjuncts at 10 minutes.

Chill as usual to 68, move to fermenter, and pitch yeast.

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  • Last Updated: 2021-10-15 21:39 UTC