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Meyer Lemon Gose

Method: All Grain
Style: Weissbier
Boil Time: 15 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3.54 gallons
Post Boil Size: 3.25 gallons
Pre Boil Gravity: 1.042 (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):

18.8

SRM (morey):

4.3

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.73 lb	Great Western - Superior Pilsen (1.6 °L)2.73 lb Superior Pilsen (1.6 °L)	35	1.6	50%
2.73 lb	Great Western - White Wheat2.73 lb White Wheat	37	3.5	50%
5.46 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1.09 oz	Yakima Chief Hops - Simcoe1.09 oz Simcoe Hops		Pellet	12.7	Boil at 212 °F	5 min	18.77	100%
1.09 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1.09 oz	Yakima Chief Hops - Simcoe (Pellet)		18.77	100%
1.09 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
11.1 qt	Protein rest	Strike	130 °F	122 °F	15 min
		Temperature	148 °F	148 °F	60 min
5.3 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
4 g	Amylase	Water Agt	Mash	1 hr.
5 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1.50 g	Epsom Salt	Water Agt	Mash	1 hr.
5.45 g	Five Star Chemicals - 5.2 pH Stabilizer	Water Agt	Mash	1 hr.
1 ml	Glucabuster	Water Agt	Mash	1 hr.
1 g	Gypsum	Water Agt	Mash	1 hr.
4.11 ml	Lactic acid	Water Agt	Mash	1 hr.
0.60 g	Oxblox3D	Water Agt	Mash	1 hr.
1 each	Whirlfloc	Fining	Boil	10 min.
10 g	Coriander Seed	Spice	Boil	0 min.
1 each	Peels from 10 lemons	Spice	Boil	0 min.
11.45 g	Salt	Spice	Boil	0 min.

Yeast

CellarScience - Voss

Amount:	0.55 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) 65 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.

Pitch higher than normal rate due to acidic wort.

Last Updated and Sharing

117

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Brews

Public: Yup, Shared
Last Updated: 2025-06-09 22:24 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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