Lemon Drop Gose 2 (1 ratings)

All Grain Recipe

Submitted By: CogMonster (Shared)
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Brewer: TheCogMonster
Batch Size: 8.00 galStyle: Gueuze (17E)
Boil Size: 10.84 galStyle Guide: BJCP 2008
Color: 4.3 SRMEquipment: Pete's Keg
Bitterness: 13.6 IBUsBoil Time: 60 min
Est OG: 1.067 (16.4° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.015 SG (3.9° P)Fermentation: Ale, Single Stage
ABV: 6.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
4.80 Lemon Juice (Mash 60 min) Misc 1
11 lbs 3.20 oz Pale Malt (2 Row) US (2.0 SRM) Grain 2
8 lbs 12.80 oz Wheat Malt, Ger (2.0 SRM) Grain 3
0.81 oz Hallertauer Mittelfrueh [4.0%] - Boil 60 min Hops 4
0.81 oz Saaz [3.8%] - Boil 60 min Hops 5
4.00 Lemon Zested and juiced (Boil 10 min) Misc 6
1.60 tsp Irish Moss (Boil 10 min) Misc 7
1.60 oz Coriander Seed (Boil 10 min) Misc 8
1.6 pkgs Wyeast Lager Blend (Wyeast Labs #2178) Yeast 9
3.20 Lemon Zested and juiced (Secondary 3 weeks) Misc 10
1200.00 ml Limoncello (Bottling 0 min) Misc 11
2.00 oz Sea Salt (Bottling 0 min) Misc 12
3.20 oz Lactic Acid (Bottling 0 min) Misc 13

Notes

Pre boil gravity 1.036 OG 1.056 FG 1.002 Brewed on 2/1 - waiting for BugFarm yeast to arrive to pitch into wort Added BugFarm Lactobacillus 2/3/2015 @ 9:30pm Bumped temp up to 35C 2/7 - Krausen on top. Gravity down to 1.018 Very little souring going on. I'm sad. 2/16 - Still Krausen on top. Got the pH meter today. Bucket 1: pH=3.86 / SG 0.996 Bucket 2: pH=3.89 / SG 0.998 We're DONE! Added zest and lemon juice today and let it cool to basement temp (50)

Ratings

Bottling sugar

by CogMonster

This recipe called for WYeast 2178 in V1, but in this iteration I used BugFarm, instead.

I used a 750 ml bottle of Limoncello for bottling sugar - instead of corn sugar.

And, with this version, I didn't use the lacto at bottling because the Bug Farm soured it plenty.

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