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Watermelon Gose

116 calories 11.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Gose
Boil Time: 75 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 30.7 liters
Pre Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 77% (brew house)
Source: John O'Farrell
Calories: 116 calories (Per 330ml)
Carbs: 11.7 g (Per 330ml)
Created: Monday October 29th 2018
1.038
1.009
3.8%
10.4
2.7
4.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg German - Pilsner2 kg Pilsner 38 1.6 50%
1.50 kg German - Pale Wheat1.5 kg Pale Wheat 39 1.5 37.5%
0.50 kg German - Acidulated Malt0.5 kg Acidulated Malt 27 3.4 12.5%
4 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Saaz30 g Saaz Hops Pellet 2.8 Boil 60 min 10.36 100%
30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Deltafloc Water Agt Boil 10 min.
20 g Table Salt Water Agt Boil 10 min.
5 g Yeast Nutrient Other Boil 10 min.
4 kg Watermelon Flavor Secondary 7 days
8 g Coriander seed heated and crushed Herb Boil 10 min.
 
Yeast
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
13 - 20 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 119 B cells required
Wyeast - Lactobacillus 5335
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
-
Optimum Temp:
16 - 35 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 119 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Townsville
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
10 3 26 30 1 37
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Mash In Infusion -- 66 °C 60 min
Infusion -- 76 °C 10 min
Mash OUt Infusion -- 78 °C 10 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 10
Mash volume with grains 12.6
Grain absorption losses -4
Remaining sparge water volume (equipment estimates 27.2 L) 25.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.3 L) 30.7
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 25
Going into fermentor 25
Total: 35.6  
Equipment Profile Used: System Default
 
Notes

Inner health IBS support - Lacto plantarum is used to sour.

Mash as normal, 15 minute boil to pasteurize and cool to 25 C.

Measure pH, adjust with lactic acid to 4.5.

Add lacto in fermenter and seal.

Measure pH and boil when pH is at 3.8 or lower.

Watermelon - pulp fruit added (sanitized first)

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  • Last Updated: 2019-03-20 09:13 UTC