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Lemon gose

141 calories 14.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Gose
Boil Time: 30 min
Batch Size: 3.5 gallons (fermentor volume)
Pre Boil Size: 3.89 gallons
Post Boil Size: 3.63 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 141 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)
Created: Sunday July 17th 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
2.75 lb Briess - Brewers Malt 2-Row2.75 lb Brewers Malt 2-Row 37 1.8 50%
2.75 lb Weyermann - Pale Wheat2.75 lb Pale Wheat 36 2 50%
5.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Calypso10 g Calypso Hops Pellet 12.9 Boil 15 min 13.4 100%
10 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 each Campden Tablets / 36.25 Each $ 0.05 / each
$ 0.01 		Water Agt Mash 0 min.
1 g Calcium Chloride (anhydrous) / 0.55 Ounces Water Agt Mash 0 min.
3 ml Lactic acid - 88% / 101 Milliliters Water Agt Mash 0 min.
3 g Irish Moss / -0 Ounces Water Agt Boil 15 min.
1 g Wyeast - Beer Nutrient Other Boil 15 min.
6 g Sea salt Spice Boil 10 min.
3 g Dried lemon peel Flavor Primary 1 days
1 each Lactobacillus Water Agt Mash 2 days
3 g Sea salt Spice Secondary 3 days
3 g Dried lemon peel Water Agt Secondary 3 days
$ 0.01
 
Yeast
Omega Yeast Labs - Lutra Kveik OYL-071
Amount:
150 Milliliters
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
68 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 50 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Richmond, Virginia (2021 Ward labs)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
47.1 7 179.2 276.4 57 0.5
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.3 qt Strike 159 °F 152 °F 60 min
3 qt Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 2.6 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.6 qt/lb 3.58 14.3  
Mash volume with grains 4.02 16.1  
Grain absorption losses -0.69 -2.8  
Remaining sparge water volume (equipment estimates 1.63 g | 6.5 qt) 1.25 5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.26 g | 17.1 qt) 3.89 15.6  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.01 -0.1  
Post boil Volume (equipment estimates 3.5 g | 14 qt) 3.63 14.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 3.63 g | 14.5 qt) 3.5 14  
Total: 4.83 19.3
Equipment Profile Used: System Default
 
Notes

Kettle Souring

Bring your collected wort to a hard boil.
Boil for one minute then turn off heat.
Place brew pot in an ice bath until it cools to 100°F (38°C). Be careful not to splash or stir the wort. You want to avoid getting any oxygen in at this step.
Gently cut open your Lactobacillus tablet and shake the powder out into the wort.
Seal the top of the pot tightly with plastic wrap. Use tape to create a tight seal where the plastic wrap meets the pot. If you have a lid you can cover the pot and seal it with plastic wrap only.
Let the wort sit undisturbed at room temperature for 2-3 days.

Proceed with boil and fermentation

Added more lemon and salt after fermentation to taste (for preference)

Aiming for 3 vol CO2 (low for the style)

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  • Last Updated: 2023-05-27 22:35 UTC