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Cucumber Gose

Method: All Grain
Style: Gose
Boil Time: 60 min
Batch Size: 3.5 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Post Boil Size: 4.75 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 72% (brew house)
Hop Utilization: 82%
Calories: 159 calories (Per 12oz)
Carbs: 12 g (Per 12oz)

Created: Tuesday August 18th 2020

Original Gravity:

1.049

Final Gravity:

1.006

ABV (alternate):

5.6%

IBU (tinseth):

15.2

SRM (morey):

3.6

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.75 lb	German - Wheat Malt3.75 lb Wheat Malt	37	2	56.6%
2.50 lb	Avangard - Pale Ale Malt2.5 lb Pale Ale Malt	39	2	37.7%
6 oz	Rice Hulls6 oz Rice Hulls	0	0	5.7%
6.62 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.49 oz	Sorachi Ace0.49 oz Sorachi Ace Hops		Pellet	11.6	Boil	20 min	15.15	100%
0.49 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.49 oz	Sorachi Ace (Pellet)		15.15	100%
0.49 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
3.25 gal	Infusion	155 °F	148 °F	60 min
3 gal	Batch Sparge	--	170 °F	10 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
2 g	Yeast Nutrient	Other	Boil	10 min.
1.80 lb	Cucumber, peeled and diced	Water Agt	Primary	3 days
10 g	Coriander, crushed	Spice	Boil	10 min.
8 g	Sea salt	Spice	Boil	10 min.
4.50 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
2 g	Epsom Salt	Water Agt	Mash	1 hr.
1.10 g	Gypsum	Water Agt	Mash	1 hr.
1 each	Dill head (Optional)	Herb	Primary	2 days
2.05 ml	Lactic acid	Water Agt	Mash	1 hr.

Yeast

Lallemand - WildBrew Philly Sour

Amount:	1 Each	Cost:
Attenuation (avg):	85%	Flocculation:	High
Optimum Temp:	68 - 77 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 56 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 7.75 psi Temp: 34 °F CO₂ Level: 2.35 Volumes

Target Water Profile

Light colored and malty

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
58.3	8.7	8.7	98.3	58.9	0
Mash Chemistry and Brewing Water Calculator

Notes

Acidify wort with lactic acid to pH 4.5 before souring.
Incubate lacto to pH 3.6 using sous vide, water bath. Kettle sour: Cool to 110 degrees, pitch lacto, cover wort with plastic wrap and purge headspace with CO2.
Boil, add hops and spices per recipe.
Add pureed cucumber at high krauesen, 2 days into fermentation.
Check saltiness at packaging and adjust as necessary.
Can test pitching lacto with yeast.

8/18: Pitching K-97 without aeration, rehydration as test.

8/13/21: Modifications: Acidulated malt removed, added 4 oz wheat malt. Using Philly Sour yeast. Brewtan B removed, yeast nutrient added. Lactobacillus removed.

Last Updated and Sharing

1,049

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Brews

Public: Yup, Shared
Last Updated: 2021-08-15 19:50 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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