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Meyer Lemon Gose

Method: All Grain
Style: Weissbier
Boil Time: 15 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.08 gallons
Post Boil Size: 5.75 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Tim Hamersly
Calories: 150 calories (Per 12oz)
Carbs: 13.1 g (Per 12oz)

Created: Tuesday August 13th 2024

Original Gravity:

1.046

Final Gravity:

1.008

ABV (standard):

5.0%

IBU (tinseth):

19.0

SRM (morey):

4.3

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 lb	Great Western - Superior Pilsen (1.6 °L)5 lb Superior Pilsen (1.6 °L)	35	1.6	50%
5 lb	Great Western - White Wheat5 lb White Wheat	37	3.5	50%
10 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
2 oz	Yakima Chief Hops - Citra2 oz Citra Hops		Pellet	13	Boil at 212 °F	5 min	19.02	100%
2 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2 oz	Yakima Chief Hops - Citra (Pellet) 1.9999999954251 oz Citra (Pellet) Hops		19.02	100%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
20.4 qt	Protein rest	Strike	122 °F	122 °F	15 min
		Temperature	148 °F	148 °F	90 min
9.8 qt	Mash out	Sparge	170 °F	170 °F	15 min
Starting Mash Thickness: 1.7 qt/lb Starting Grain Temp: 70 °F

Other Ingredients

Amount	Name	Type	Use	Time
5 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1.50 g	Epsom Salt	Water Agt	Mash	1 hr.
10 g	Five Star Chemicals - 5.2 pH Stabilizer	Water Agt	Mash	1 hr.
1 g	Gypsum	Water Agt	Mash	1 hr.
4.11 ml	Lactic acid	Water Agt	Mash	1 hr.
14 g	Crushed Coriander	Spice	Boil	15 min.
1 each	Peels from 10 lemons	Spice	Boil	15 min.
21 g	Salt	Spice	Boil	15 min.

Yeast

CellarScience - Voss

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	Medium
Optimum Temp:	68 - 104 °F	Starter:	No
Fermentation Temp:	85 °F	Pitch Rate:	0.5 (M cells / ml / ° P) 119 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 3 Volumes

Target Water Profile

Whole Foods RO

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
69	6	0	95	62	16
Test source water pH before adding acid.
Mash Chemistry and Brewing Water Calculator

Notes

Purge headspace with CO2 and Kettle sour until pH is 3.5 (24-48 hrs).

Bring to a boil for 15 mins.

Double pitch and ferment at 5-10 psi at room temp for 7 to 10 days or until FG is reached.

Last Updated and Sharing

103

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Brews

Public: Yup, Shared
Last Updated: 2025-05-15 21:33 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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