Pickle Suit - Beer Recipe - Brewer's Friend

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Pickle Suit

155 calories 17 g 12 oz
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Beer Stats
Method: All Grain
Style: Gose
Boil Time: 45 min
Batch Size: 5.1 gallons (fermentor volume)
Pre Boil Size: 6.2 gallons
Post Boil Size: 5.1 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 155 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Thursday December 19th 2019
1.047
1.013
4.5%
9.2
3.2
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb German - Pilsner5 lb Pilsner 38 1.6 52.6%
4 lb German - Pale Wheat4 lb Pale Wheat 39 1.5 42.1%
0.50 lb American - Rye0.5 lb Rye 38 3.5 5.3%
9.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Sorachi Ace1 oz Sorachi Ace Hops Pellet 11.1 Boil 5 min 9.16 50%
1 oz Sorachi Ace1 oz Sorachi Ace Hops Pellet 11.1 Dry Hop 3 days 50%
2 oz / $ 0.00
 
Yeast
Omega Yeast Labs - Lactobacillus Blend OYL-605
Amount:
1 Each
Cost:
Attenuation (custom):
60%
Flocculation:
N/A
Optimum Temp:
68 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 79 B cells required
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 79 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.1 oz       Temp: 68 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Austin, Texas, USA
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
3.2 gal Strike 163 °F 152 °F 60 min
3.2 gal Sparge 172 °F -- --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.56 14.3  
Mash volume with grains 4.32 17.3  
Grain absorption losses -1.19 -4.8  
Remaining sparge water volume (equipment estimates 4.14 g | 16.6 qt) 4.08 16.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.26 g | 25.1 qt) 6.2 24.8  
Boil off losses -1.13 -4.5  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.1 20.4  
Going into fermentor 5.1 20.4  
Total: 7.64 30.6
Equipment Profile Used: System Default
 
Notes

Mash grains following mash schedule.

Boil wort for 10 minutes, no hop additions

Kettle Sour with Omega Lacto for up to 48 hours at 90 to 100f until desired PH is achieved.

Run off into boil kettle and boil for 45 minutes, adding 1oz sorachi ace at 5 minutes left in boil.

Peel, halve and remove seeds, and cube up to 5 cucumbers, wash, and then freeze until secondary.

Cool to mid 60s and pitch Fermentis W-34/70 and let free rise to 72 over a week.

Place thawed cucumbers into bucket, add 1 oz of coriander and 1 oz of pickling salt, plus 2 oz of sorachi ace hops. Rack beer into secondary bucket and finish fermentation/flavoring for 3 days.

If possible, transfer to bottling bucket with filter. Bottle with 4.1oz of priming sugar.

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  • Last Updated: 2019-12-19 22:37 UTC