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SeaQuench Clone

Method: All Grain
Style: Gose
Boil Time: 105 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6.1 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 86%
Calories: 174 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)

Created: Friday July 24th 2020

Original Gravity:

1.053

Final Gravity:

1.012

ABV (standard):

5.4%

IBU (tinseth):

17.8

SRM (morey):

3.1

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
11 lb	German - Pilsner11 lb Pilsner	38	1.6	91.7%
1 lb	German - Pale Wheat1 lb Pale Wheat	39	1.5	8.3%
12 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.60 oz	Hallertau Blanc0.6 oz Hallertau Blanc Hops	Pellet	10	Boil	60 min	15.23	75%
0.20 oz	Hallertau Blanc0.2 oz Hallertau Blanc Hops	Pellet	10	Boil	15 min	2.52	25%
0.80 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.80 oz	Hallertau Blanc (Pellet)		17.75	100%
0.80 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
4.6 gal	Strike	149 °F	149 °F	60 min
4.6 gal	Sparge	168 °F	170 °F	15 min
Starting Mash Thickness: 1.6 qt/lb Starting Grain Temp: 149 °F

Other Ingredients

Amount	Name	Type	Use	Time
5 oz	Lime Zest	Other	Boil	15 min.
1 oz	Black Lime	Other	Boil	15 min.
1 oz	Sea Salt	Other	Boil	15 min.
1 oz	Coriander (Crushed)	Spice	Boil	15 min.
1 each	Whirlfloc	Water Agt	Boil	15 min.
6.70 tsp	Fermax Yeast Nutrient	Other	Boil	15 min.

Yeast

Imperial Yeast - G03 Dieter

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Medium
Optimum Temp:	60 - 69 °F	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 113 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

Notes

Complete Mash, Sparge, and Mash out.
Boil for 90 Mins and take PH.
Add Lactic Acid to get wort to 4.8.
Reduce temp to 110 and add Lactobacillus.
Maintain 110F until wort reaches PH 3.5.

Raise temp back to boil and add 15 min additions.

Whirlpool for a few mins and allow sediment to drop out before chilling to pitching temp.

Follow fermentation instructions.

Last Updated and Sharing

222

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Brews

Public: Yup, Shared
Last Updated: 2020-07-24 20:01 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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