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Pickle Suit

Method: All Grain
Style: Gose
Boil Time: 45 min
Batch Size: 5.1 gallons (fermentor volume)
Pre Boil Size: 6.2 gallons
Post Boil Size: 5.1 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 155 calories (Per 12oz)
Carbs: 17 g (Per 12oz)

Created: Thursday December 19th 2019

Original Gravity:

1.047

Final Gravity:

1.013

ABV (standard):

4.5%

IBU (tinseth):

9.2

SRM (morey):

3.2

Mash pH

5.8

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 lb	German - Pilsner5 lb Pilsner	38	1.6	52.6%
4 lb	German - Pale Wheat4 lb Pale Wheat	39	1.5	42.1%
0.50 lb	American - Rye0.5 lb Rye	38	3.5	5.3%
9.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Sorachi Ace1 oz Sorachi Ace Hops	Pellet	11.1	Boil	5 min	9.16	50%
1 oz	Sorachi Ace1 oz Sorachi Ace Hops	Pellet	11.1	Dry Hop	3 days		50%
2 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2 oz	Sorachi Ace (Pellet)		9.16	100%
2 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
3.2 gal	Strike	163 °F	152 °F	60 min
3.2 gal	Sparge	172 °F	--	--
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 70 °F

Yeast

Omega Yeast Labs - Lactobacillus Blend OYL-605

Amount:	1 Each	Cost:
Attenuation (custom):	60%	Flocculation:	N/A
Optimum Temp:	68 - 95 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 79 B cells required

Fermentis - Saflager - German Lager Yeast W-34/70

Amount:	1 Each	Cost:
Attenuation (avg):	83%	Flocculation:	High
Optimum Temp:	48 - 72 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 79 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 4.1 oz Temp: 68 °F CO₂ Level: 2.25 Volumes

Target Water Profile

Austin, Texas, USA

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Mash grains following mash schedule.

Boil wort for 10 minutes, no hop additions

Kettle Sour with Omega Lacto for up to 48 hours at 90 to 100f until desired PH is achieved.

Run off into boil kettle and boil for 45 minutes, adding 1oz sorachi ace at 5 minutes left in boil.

Peel, halve and remove seeds, and cube up to 5 cucumbers, wash, and then freeze until secondary.

Cool to mid 60s and pitch Fermentis W-34/70 and let free rise to 72 over a week.

Place thawed cucumbers into bucket, add 1 oz of coriander and 1 oz of pickling salt, plus 2 oz of sorachi ace hops. Rack beer into secondary bucket and finish fermentation/flavoring for 3 days.

If possible, transfer to bottling bucket with filter. Bottle with 4.1oz of priming sugar.

Last Updated and Sharing

275

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Brews

Public: Yup, Shared
Last Updated: 2019-12-19 22:37 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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