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Meyer Lemon Gose

150 calories 13.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 15 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3.54 gallons
Post Boil Size: 3.25 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Tim Hamersly
Calories: 150 calories (Per 12oz)
Carbs: 13.1 g (Per 12oz)
Created: Tuesday August 13th 2024
1.046
1.008
5.0%
18.8
4.3
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.73 lb Great Western - Superior Pilsen (1.6 °L)2.73 lb Superior Pilsen (1.6 °L) 35 1.6 50%
2.73 lb Great Western - White Wheat2.73 lb White Wheat 37 3.5 50%
5.46 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.09 oz Yakima Chief Hops - Simcoe1.09 oz Simcoe Hops Pellet 12.7 Boil at 212 °F 5 min 18.77 100%
1.09 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Amylase Water Agt Mash 1 hr.
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.50 g Epsom Salt Water Agt Mash 1 hr.
1 ml Glucabuster Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
4.11 ml Lactic acid Water Agt Mash 1 hr.
3 g Oxblox3D Water Agt Mash 1 hr.
1 each Whirlfloc Fining Boil 10 min.
10 g Coriander Seed Spice Boil 0 min.
1 each Peels from 10 lemons Spice Boil 0 min.
11.45 g Salt Spice Boil 0 min.
 
Yeast
CellarScience - Voss
Amount:
0.55 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Medium
Optimum Temp:
68 - 104 °F
Starter:
No
Fermentation Temp:
85 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 65 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3 Volumes
 
Target Water Profile
Whole Foods RO
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
69 6 0 95 62 16
Test source water pH before adding acid.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11.1 qt Protein rest Strike 130 °F 122 °F 15 min
Temperature 148 °F 148 °F 60 min
5.3 qt Mash out Sparge 170 °F 170 °F 15 min
Starting Mash Thickness: 1.7 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.7 qt/lb 2.32 9.3  
Mash volume with grains 2.76 11  
Grain absorption losses -0.68 -2.7  
Remaining sparge water volume (equipment estimates 2.03 g | 8.1 qt) 2.15 8.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.42 g | 13.7 qt) 3.54 14.2  
Boil off losses -0.38 -1.5  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 3 g | 12 qt) 3.25 13  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 3.25 g | 13 qt) 3 12  
Total: 4.47 17.9
Equipment Profile Used: System Default
 
Notes

Purge headspace with CO2 and Kettle sour until pH is 3.5 (24-48 hrs).

Bring to a boil for 15 mins.

Pitch higher than normal rate due to acidic wort.

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  • Last Updated: 2026-03-09 17:20 UTC