This Margarita Gose Down Well! - Beer Recipe - Brewer's Friend

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This Margarita Gose Down Well!

134 calories 12.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Gose
Boil Time: 10 min
Batch Size: 4 gallons (ending kettle volume)
Pre Boil Size: 4.15 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 78% (ending kettle)
Source: Fats Schindee
Calories: 134 calories (Per 12oz)
Carbs: 12.3 g (Per 12oz)
Created: Tuesday April 7th 2020
1.041
1.008
4.4%
7.2
3.1
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 lb American - Red Wheat2.5 lb Red Wheat 38 2.5 46.5%
2.38 lb German - Pilsner2.375 lb Pilsner 38 1.6 44.2%
2 oz German - Acidulated Malt2 oz Acidulated Malt 27 3.4 2.3%
6 oz Briess - DME Bavarian Wheat6 oz DME Bavarian Wheat - (late boil kettle addition) 44.6 3 7%
5.37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.43 oz Nelson Sauvin0.43 oz Nelson Sauvin Hops Pellet 8.5 Boil 10 min 7.18 100%
0.43 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Sea salt Flavor Boil 10 min.
0.50 oz Coriander Flavor Boil 5 min.
0.50 each Whirlfloc Water Agt Boil 5 min.
4 g Gypsum Water Agt Mash 1 hr.
0.50 oz Salt Water Agt Mash 1 hr.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 194 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 13.31 psi       Temp: 37 °F       CO2 Level: 2.75 Volumes
 
Target Water Profile
RO water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Above values include the salt added in second boil, but it’s not included in the mash. The mash pH reflects the acid malt and gypsum addition only.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 qt -- 145 °F 60 min
6 qt -- -- --
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 5.03 20.1  
Mash volume with grains 5.43 21.7  
Grain absorption losses -0.63 -2.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.24 g | 17 qt) 4.15 16.6  
Volume increase from sugar/extract (late additions) 0.03 0.1  
Boil off losses -0.25 -1  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil volume (equipment estimates 3.91 g | 15.6 qt) 4 16  
Estimated amount in fermentor 4 16  
Total: 5.03 20.1
Equipment Profile Used: System Default
 
Notes

Going for a basic (Lime) margarita flavor profile.

After mashing, raise temp to boiling for a few minutes, and then chill to around 100°. Use 88% Lactic Acid to pre-sour down to pH ~4.5, before pitching a lacto strain to kettle sour. I prefer a Goodbelly shot for Lacto Plantarum, or OYL-605. Hold temp (if you can) for around 24 hrs, or until pH ~3.3-3.5.

Bring to a boil for 10 min, adding hops, salt, and coriander (can use less or no hops, or other varieties). Chill and pitch clean yeast (Chico, Kölsch, German Ale, etc). While fermenting (~2 weeks), zest 4 small limes and add to 1/2 cup tequila. Separately, also add 2 toasted oak cubes to 1/4 cup tequila. When kegging/bottling, add tincture liquids (discard zest and cubes) to taste.

My efficiency was lower than planned, so I added wheat DME to raise the OG. Ideally shoot for all grain (though I’ve made award winning Goses with all DME, so don’t worry about it if you have to add some!)...

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  • Last Updated: 2020-04-10 23:27 UTC