Cranberry Lime Gose - Beer Recipe - Brewer's Friend

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Cranberry Lime Gose

140 calories 12.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Gose
Boil Time: 45 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.7 gallons
Post Boil Size: 5.6 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 66% (brew house)
Source: TKC/Mashup
Calories: 140 calories (Per 12oz)
Carbs: 12.6 g (Per 12oz)
Created: Sunday January 12th 2020
1.043
1.008
4.6%
11.5
3.8
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 lb German - Pilsner3.5 lb Pilsner 38 1.6 38.9%
5.25 lb American - White Wheat5.25 lb White Wheat 40 2.8 58.3%
0.25 lb Rice Hulls0.25 lb Rice Hulls 0 0 2.8%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Cashmere0.5 oz Cashmere Hops Pellet 7.3 Boil 30 min 11.51 100%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Coriander Seed (Crushed) Flavor Boil 10 min.
0.50 oz Himalayan Salt Flavor Boil 10 min.
3 tsp Lactic acid Water Agt Primary --
4 lb Cranberry Puree Flavor Secondary 5 days
1.50 oz Lime Peel Flavor Boil 10 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 106 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.35 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
21 13 15 27 3 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1 gal Temperature -- 14 °F 60 min
4 gal Fly Sparge -- 168 °F 10 min
3 gal Acid Rest Temperature -- 122 °F 20 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 2.81 11.3  
Mash volume with grains 3.53 14.1  
Grain absorption losses -1.13 -4.5  
Remaining sparge water volume (equipment estimates 4.96 g | 19.8 qt) 5.26 21.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.39 g | 25.6 qt) 6.7 26.8  
Boil off losses -1.13 -4.5  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 5.25 g | 21 qt) 5.6 22.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.6 g | 22.4 qt) 5.25 21  
Total: 8.08 32.3
Equipment Profile Used: System Default
 
Notes

After Sparge….raise temp and boil wort for 10 min...turn off burner chill to 95F and add the Lactic Acid to a ph of 4.5...Add the Goodbelly shots, purge with C02, cover with cellophane and wrap in a blanket...maintain at 95F for 24 hrs.....then test for PH...target is 3.3 - 3.5, boil recommended time then at flameout add the Coriander, Salt and chill to 65F

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  • Last Updated: 2020-03-30 00:51 UTC