Melon Gose - Beer Recipe - Brewer's Friend

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Melon Gose

157 calories 14.9 g 12 oz
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Beer Stats
Method: BIAB
Style: Gueuze
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 4.75 gallons
Post Boil Size: 3.3 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 70% (brew house)
Source: https://www.clawhammersupply.com/blogs/moonshine-still-blog/how-to-brew-gose-beer-white-pepper-lime-and-melon-homebrew-recipe?_pos=1&_sid=4d8554503&_ss=r
Calories: 157 calories (Per 12oz)
Carbs: 14.9 g (Per 12oz)
Created: Saturday March 30th 2019
1.048
1.010
4.9%
12.4
3.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb German - Pilsner4 lb Pilsner 38 1.6 40%
6 lb German - Wheat Malt6 lb Wheat Malt 37 2 60%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Perle0.5 oz Perle Hops Pellet 8.2 Boil 45 min 12.42 100%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Table Salt Spice Boil 10 min.
1 oz Coriander Seed Spice Boil 10 min.
1.25 oz Lime Peel Flavor Boil 10 min.
0.25 oz White Pepper Spice Boil 10 min.
6 lb Pasteurized Cantaloupe Purée Other Secondary 4 days
1 qt Lactobacillus Probiotic Drink Other Other 0 min.
 
Yeast
Wyeast - American Wheat 1010
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
Low
Optimum Temp:
58 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 3.75 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
Protein Rest Infusion -- 122 °F 20 min
Infusion -- 148 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 6.32 g | 25.3 qt) 6.25 25  
Mash volume with grains (equipment estimates 7.12 g | 28.5 qt) 7.05 28.2  
Grain absorption losses -1.25 -5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.82 g | 19.3 qt) 4.75 19  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 3.3 13.2  
Top off amount 2.2 8.8  
Volume into fermentor 5.5 22  
Total: 6.25 25
Equipment Profile Used: System Default
 
Notes

After the mash, heat wort to boiling and hold for 15 minutes. Cool wort down to 95F and adjust ph to 4.5 or less using lactic acid. Add 1qt of lactobacillus probiotic drink and allow to sit for 24-48 hours at 95F or until desired sourness is reached. Then the recipe proceeds with a normal 60 min boil. The spices and lime are added with 10min left in boil.
The melon should be puréed the pasteurized (heated to 170) and added after 1 week of fermentation and left in for 3 to5 days.

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  • Last Updated: 2020-07-26 00:01 UTC