Key lime pie gose

All Grain Recipe

Submitted By: dwvaughn (Shared)
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Batch Size: 11.00 galStyle: Gose (27 )
Boil Size: 15.50 galStyle Guide: BJCP 2015
Color: 3.8 SRMEquipment: Stainless Kegs (10 Gal/37.8 L) - All Grain
Bitterness: 7.3 IBUsBoil Time: 60 min
Est OG: 1.040 (10.0° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.008 SG (2.1° P)Fermentation: Ale, Two Stage
ABV: 4.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
1.00 oz Salt (Mash 60 min) Misc 1
9 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2
6 lbs White Wheat Malt (2.4 SRM) Grain 3
1 lbs Acid Malt (3.0 SRM) Grain 4
8.00 oz Biscuit Malt (23.0 SRM) Grain 5
2.00 Whirlfloc Tablet (Boil 15 min) Misc 6
3.00 oz Motueka [6.5%] - Boil 5 min Hops 7
0.75 oz Coriander Seed (Boil 5 min) Misc 8
0.50 oz key lime zest (Boil 5 min) Misc 9

Notes

Mash volume adjusted to 9 gallons 14.4 oz graham crackers added as well 1 tsp per 6 gallons cacl added to cary water, .3 mL/gal lactic acid added as well Mash in at 154, stirred to drop temp to 152 Mash pH 5.05 Mash dropped to 149 by end of mash added 9 gallons minus 7.25" of water from hlt to raise temp to over 160 (mash out) vorlauf 10 minutes 13 gallons of 1.040 wort achieved pH 5.13 added 18 mL lactic acid to drop to 4.55 Transferred to fermenter at 120 deg. pitched 70 billion cells of lacto plantarum (goodbelly supplement). Purged headspace with C02. Added to fermentation chamber pre-warmed to 87 degrees with thermostat set at 90 degrees. Upped temp to 95 degrees at 12 hrs. Light found burnt out at 16 hrs. pH down to 3.56 oon one fermentner and 3.51 on the other at 18 hrs. Light restored (temp only dropped to 88 degrees). Ph after 35 hours 3.38 Zested 1 lb of key limes to obtain .5 oz of zest Cracked coriander seed with rolling pin Half of zest added at 10, half at 5 Final pH 3.47 OG 1.046 FG before cold crash 1.010 Added 3/4 cup of key lime juice to each keg.

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