Brewer's Friend

Print

Yuzu shio gose

102 calories 9 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Gose
Boil Time: 60 min
Batch Size: 1000 liters (fermentor volume)
Pre Boil Size: 1100 liters
Post Boil Size: 1000 liters
Pre Boil Gravity: 1.031 (recipe based estimate)
Post Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 102 calories (Per 330ml)
Carbs: 9 g (Per 330ml)
Created: Friday August 12th 2022
1.034
1.006
3.7%
14.2
3.2
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
100 kg Simpsons - Extra Pale Ale Malt100 kg Extra Pale Ale Malt 35.82 2.2 66.7%
50 kg Simpsons - Wheat Malt50 kg Wheat Malt 36.576 2.8 33.3%
150 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1,000 g Yakima Chief Hops - Citra1000 g Citra Hops Pellet 13 Boil 10 min 14.21 100%
1,000 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
800 g Sea Salt Water Agt Boil 10 min.
5 kg yuzu pure Flavor Secondary 2 days
200 ml Lactic acid Water Agt Mash 0 min.
300 g Gypsum Water Agt Mash 0 min.
2 kg yuzu peal Spice Boil 15 min.
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
500 Grams
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
20 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 2988 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
525 L Protein rest Strike 50 °C 55 °C 10 min
Infusion 55 °C 64 °C 60 min
mash out Infusion 64 °C 75 °C --
800 L Sparge 75 °C 75 °C --
Starting Mash Thickness: 3.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 1010.7 L. Suggest reducing initial water volume to 45.4 L and adding 965.3 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 624 L 525
Strike water volume at mash thickness of 3.5 L/kg 525
Mash volume with grains 624
Grain absorption losses -150
Remaining sparge water volume (equipment estimates 636.6 L) 725.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 1010.7 L) 1100
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -5
Post boil Volume 1000
Going into fermentor 1000
Total: 1250.9  
Equipment Profile Used: System Default
 
Notes

高知県産の柚子と塩を贅沢に使用したゴーゼ。苦味は控えめにして酸味と塩味とのバランスを重視した。味のイメージはドライな柚子サワー。ビール好きな人にはもちろんビールが苦手な人でも美味しく飲めるがコンセプト。

For the recipe, I recommend a mineral-rich salt. We use a local sun-dried salt, but Sel de Guerande is another good option.
​
I suggest adding the yuzu zest to the boil. The bitterness extracted from the peel will add a nice character and a more complex, well-rounded fruit flavour.
​Please let us know if you have any other questions.

Last Updated and Sharing
 
539
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2025-10-06 03:11 UTC