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Margarita Gose v2

Method: All Grain
Style: Gose
Boil Time: 20 min
Batch Size: 6.1 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 73% (brew house)
Source: barta ml
Calories: 139 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)

Created: Friday January 19th 2018

Original Gravity:

1.042

Final Gravity:

1.012

ABV (alternate):

4.0%

IBU (tinseth):

12.7

SRM (morey):

3.4

Mash pH

5.6

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.50 lb	American - White Wheat4.5 lb White Wheat	40	2.8	50%
4.50 lb	German - Pilsner4.5 lb Pilsner	38	1.6	50%
9 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.10 oz	Hop Extract0.1 oz Hop Extract Hops	Pellet	61.1	Boil	20 min	12.68	4.8%
2 oz	Ekuanot2 oz Ekuanot Hops	Pellet	14.25	Dry Hop	3 days		95.2%
2.10 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.10 oz	Hop Extract (Pellet)	12.68	4.8%
2 oz	Ekuanot (Pellet)		95.2%
2.10 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
7.4 gal	Mash (151 F)	Infusion	--	156 °F	60 min
Starting Mash Thickness: 3.35 qt/lb

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1.09 oz	Coriander		Flavor	Boil	5 min.
1.09 oz	Pink Himalayan Sea Salt		Flavor	Boil	5 min.

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	1 Each	Cost:
Attenuation (custom):	74%	Flocculation:	Medium
Optimum Temp:	54 - 77 °F	Starter:	Yes
Fermentation Temp:	68 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 85 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.35 Volumes

Target Water Profile

Lager

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
13	5	18	20	50	0
Mash pH 5.31 7.4 gal of RO water for mash: 1.1 g Gypsum 1.5 g MgSO4 0.7 g NaCl 5.8 mL lactic acid
Mash Chemistry and Brewing Water Calculator

Notes

BREW DAY: 18JAN18
6.5 gallon wort kettle soured for 48 hr w/ ~1.2 L of OYL-605 starter.

12 oz Silver Anejo tequila (Jose) that was aged on oak for ~3 months was added to the zest of 5 large limes. Strain and add to keg when racking. Adds ~0.5% ABV.

BOIL: 20JAN18
6.5 gallon wort collected (left behind a bit of trub) and boiled for 20 min. At 15 min, added cracked coriander, pink Himalayan sea salt, whirlfloc and yeast nutrient.

Pre-boil pH = 3.18, post-boil pH = 3.13

SG taken after kettle souring, SG = 1.038

Rehydrate 1 packet of US-05, oxygenate for 60 sec and ferment at 68F.

Last Updated and Sharing

630

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Brews

Public: Yup, Shared
Last Updated: 2020-12-12 12:42 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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