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Lime Gose - Dai Kide

116 calories 11.7 g 330 ml
Beer Stats
Method: BIAB
Style: Gose
Boil Time: 40 min
Batch Size: 14 liters (ending kettle volume)
Pre Boil Size: 18 liters
Pre Boil Gravity: 1.030 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Dai Kide
Rating:
5.00 (1 Review)

Calories: 116 calories (Per 330ml)
Carbs: 11.7 g (Per 330ml)
Created Saturday February 27th 2021
1.038
1.009
3.9%
12.6
3.2
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.20 kg German - Wheat Malt1.2 kg Wheat Malt 37 2 50%
1.20 kg German - Pale Ale1.2 kg Pale Ale 39 2.3 50%
2.40 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Yakima Valley Hops - Mandarina Bavaria10 g Mandarina Bavaria Hops Pellet 7.5 Boil 30 min 12.55 100%
10 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
18 L Single Infusion Mash Infusion 68 °C 40 min
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Campden Tablets Water Agt Mash 40 min.
1.50 ml Lactic acid Water Agt Mash 40 min.
1 each Whirlfloc Fining Boil 15 min.
5 g Coriander Seed Spice Boil 15 min.
10 g kosher salt Flavor Boil 15 min.
10 ml Lactic acid Water Agt Boil 0 min.
1 kg Lime Juice Flavor Primary 4 days
 
Yeast
Mangrove Jack - US West Coast Yeast M44
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
15 - 23 °C
Starter:
No
Fermentation Temp:
23 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 47 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 84.4 g       Temp: 23 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
48 6 225.5 340 17 0
Mash Chemistry and Brewing Water Calculator
 
Notes
  1. Sour with Lacto B (from Matsoni yoghurt culture), 4 days at 28C.
  2. Use Lactic acid to drop any further. I don't want this Ph to drop too low - about 3.6 is enough and the lime will also drop the Ph somewhat.
  3. Add 1L of pure lime juice to fermenter after 4 days of fermenting.

    *Notes - M44 Yeast was used because I didn't have any decent German yeast here. I chose this because its pretty good at flocculating and has a decent attenuation for what I want to achieve. Also, from experience, there aren't any strong esters, it's pretty clean especially if you ferment it at the higher end of it's range.

    This beer should be super limey and a little tart.
Recipe Photos
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-05-06 09:05 UTC
Discussion about this recipe:
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Dai Kide 04/05/2021 at 09:18am
5 of 5

Very limey, tart, not too sour like some gose. More like a traditional gose with lime. Perfect for summer. Refreshing, crisp. It came out with a higher efficiency. I am not sure why, usually this is spot on at 70%.


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