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Meyer Lemon Agave Gose

156 calories 13.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 15 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 5.81 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Tim Hamersly
Calories: 156 calories (Per 12oz)
Carbs: 13.4 g (Per 12oz)
Created: Tuesday August 13th 2024
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Great Western - Superior Pilsen (1.6 °L)5 lb Superior Pilsen (1.6 °L) 35 1.6 50.6%
4.50 lb Great Western - White Wheat4.5 lb White Wheat 37 3.5 45.6%
6 oz Agave Nectar6 oz Agave Nectar - (late boil kettle addition) 35 2 3.8%
9.87 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Warrior0.75 oz Warrior Hops Pellet 16 Boil at 212 °F 15 min 18.35 100%
0.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Amylase Water Agt Mash 1 hr.
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
1 ml Glucabuster Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
2.95 ml Lactic acid Water Agt Mash 1 hr.
3 g Oxblox3D Water Agt Mash 1 hr.
10 g Coriander Seed Spice Boil 15 min.
1 each Peels from 10 lemons Spice Boil 15 min.
11.45 g Salt Water Agt Boil 15 min.
1 each Whirlfloc Fining Boil 15 min.
3 each Goodbelly Lactobacillus Brevis capsules Water Agt Other 2 days
11.45 g Salt Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 118 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
22 qt Temperature 148 °F 148 °F 60 min
6.1 qt Mash out Sparge 170 °F 170 °F 15 min
Starting Mash Thickness: 2.2 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.2 qt/lb 5.23 20.9  
Mash volume with grains 5.99 23.9  
Grain absorption losses -1.19 -4.8  
Remaining sparge water volume (equipment estimates 1.83 g | 7.3 qt) 2.02 8.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.62 g | 22.5 qt) 5.81 23.2  
Volume increase from sugar/extract (late additions) 0.03 0.1  
Boil off losses -0.38 -1.5  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 5.25 g | 21 qt) 5.5 22  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.5 g | 22 qt) 5.25 21  
Total: 7.25 29
Equipment Profile Used: System Default
 
Notes

Purge headspace with CO2 and Kettle sour with 3 capsules of Goodbelly Lactobacillus Brevis until pH is 3.3 about 48 hrs at 85-90 F.

Add lemon zest, agave, salt, coriander, yeast nutrient, and whirlfloc for the full 15 min boil.

Pitch higher than normal rate due to acidic wort.
Or pitch at normal rate and fermentation may take longer than usual.

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  • Last Updated: 2026-06-14 17:37 UTC