Strawberry Margarita Gose Beer Recipe | All Grain Gueuze | Brewer's Friend
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Strawberry Margarita Gose

161 calories 15.8 g 12 oz
Beer Stats
Method: All Grain
Style: Gueuze
Boil Time: 60 min
Batch Size: 130 gallons (fermentor volume)
Pre Boil Size: 136.85 gallons
Post Boil Size: 135.25 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 161 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created: Wednesday January 8th 2025
1.049
1.011
5.0%
8.3
4.7
5.8
512.15
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
100 lb Great Western - Superior Pilsen (1.6 °L)100 lb Superior Pilsen (1.6 °L) 0.78 / lb
78.00
35 1.6 40%
150 lb Great Western - White Wheat150 lb White Wheat 0.82 / lb
123.00
37 3.5 60%
250 lbs / 201.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 lb Saaz1 lb Saaz Hops 13.99 / lb
13.99
Pellet 3.5 Boil 60 min 8.32 100%
1 lbs / 13.99
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
62.5 gal Strike 160 °F 148 °F 60 min
70 gal Fly Sparge 170 °F 168 °F 30 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 75 °F
 
Other Ingredients
Amount Name Cost Type Use Time
400 g Sea salt 0.03 / g
12.00
Spice Boil 0 min.
44 lb Aseptic Strawberry Puree 2.39 / lb
105.16
Flavor Secondary 0 min.
3 lb True Citrus True Lime 20.00 / lb
60.00
Flavor Secondary 0 min.
177.16
 
Yeast
CellarScience - Acid
Amount:
500 Grams
Cost:
0.24 / g
120.00
Attenuation (avg):
0%
Flocculation:
Low
Optimum Temp:
66 - 77 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 8969 B cells required
120.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Mash Chemistry and Brewing Water Calculator
 
Notes

44lbs Aseptic Strawberry Puree - $105

~ 100 grams of sea salt per barrel $10

3lbs True Citrus "True Lime" from MoreBeerPro $61

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  • Public: Yup, Shared
  • Last Updated: 2025-04-02 01:31 UTC
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