Lime Gose - Tsitre Beer Recipe | All Grain Gose | Brewer's Friend
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Lime Gose - Tsitre

145 calories 11.7 g 330 ml
Beer Stats
Method: All Grain
Style: Gose
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Simon Estonia
Calories: 145 calories (Per 330ml)
Carbs: 11.7 g (Per 330ml)
Created: Monday January 25th 2021
1.048
1.007
5.4%
15.8
3.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4,000 g Weyermann - Pilsner4000 g Pilsner 36 1.5 74.8%
1,350 g Simpsons - Wheat Malt1350 g Wheat Malt 36.576 2.8 25.2%
5,350 g / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
11 g Magnum11 g Magnum Hops Pellet 13 Boil at 100 °C 60 min 15.83 30.6%
25 g Citra25 g Citra Hops Pellet 11 Whirlpool at 82 °C 0 min 69.4%
36 g / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.50 tsp Gypsum Water Agt Mash 1 hr.
10 ml Lactic acid Water Agt Mash 1 hr.
3 g Protofloc Other Boil 10 min.
2 tsp Yeast Nutrient Other Boil 10 min.
20 g Coriander Seed Spice Boil 5 min.
20 g Pink Himalayan Salt Flavor Boil 5 min.
4 tsp Lime Zest Flavor Secondary 2 days
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
11 Grams
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
20 - 25 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.91 bar       Temp: 20 °C       CO2 Level: 2.5 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

Very refreshing spring summer beer. Dry hopped for 2 days with Lime Zest, NO Lime juice as it ruins taste.
Some was bottled with just a little table sugar ( as per calculator for 2.5 vols) and carbonated ok. Well water with pH 8, adjusted to 5.0 pre mash. Used just one packet yeast. Slow to start but strong once going took 10 days to finish. Best to wait 2 weeks in keg for best taste. Coriander seed was rough crushed.

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  • Public: Yup, Shared
  • Last Updated: 2021-01-29 13:30 UTC
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