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Lemon Zest Gose

130 calories 11 g 330 ml
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Beer Stats
Method: BIAB
Style: Gose
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 11.4 liters
Pre Boil Gravity: 1.075 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 130 calories (Per 330ml)
Carbs: 11 g (Per 330ml)
Created: Monday May 4th 2026
1.043
1.007
4.8%
9.7
3.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Weyermann - Pilsner2 kg Pilsner 36 1.5 51.9%
1.75 kg Briess - White Wheat Malt1.75 kg White Wheat Malt 39.1 2.5 45.5%
0.10 kg Weyermann - Acidulated0.1 kg Acidulated 27 3.4 2.6%
3.85 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
18 g Hallertau Mittelfruh18 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 6.81 32.1%
38 g Hallertau Mittelfruh38 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 5 min 2.87 67.9%
56 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
14 g Sea salt Flavor Boil 10 min.
40 g Lemon Zest Spice Boil 0 min.
6 g Coriander Seed Spice Mash 5 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
82%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 161 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 Volumes
 
Target Water Profile
Balanced Profile
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
32 L Infusion 65 °C 65 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 33.6 L) 16.2
Mash volume with grains (equipment estimates 36.1 L) 18.7
Grain absorption losses -3.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.8 L) 11.4
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 20
Volume into fermentor 20
Total: 16.2  
Equipment Profile Used: System Default
 
Notes

Use malic acid to bring down pH before pitching lactobacillus

Initial 30-minute boil, chill to 35*C and pitch for room temp souring.

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  • Last Updated: 2026-05-04 04:29 UTC