Gose Margarita 
All Grain Recipe
Submitted By: sargetony (Shared)
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| Brewer: Tony | |
| Batch Size: 5.50 gal | Style: Gose (27 ) |
| Boil Size: 7.77 gal | Style Guide: BJCP 2015 |
| Color: 2.6 SRM | Equipment: 15 Gallon |
| Bitterness: 13.2 IBUs | Boil Time: 60 min |
| Est OG: 1.038 (9.4° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
| Est FG: 1.006 SG (1.5° P) | Fermentation: Ale, Single Stage |
| ABV: 4.2% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 3 lbs 8.00 oz |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
1 |
| 3 lbs 8.00 oz |
Wheat Malt, Ger (2.0 SRM) |
Grain |
2 |
| 9.60 oz |
Acidulated (BestMälz) (1.5 SRM) |
Grain |
3 |
| 0.25 oz |
Magnum [15.0%] - Boil 60 min |
Hops |
4 |
| 40.00 g |
Salt (Boil 10 min) |
Misc |
5 |
| 10.00 g |
Coriander Seed (Boil 5 min) |
Misc |
6 |
| 1.0 pkgs |
California Ale (White Labs #WLP001) |
Yeast |
7 |
| 10.00 tsp |
Lactic Acid (Bottling 60 min) |
Misc |
8 |
Notes
10 grams freshly crushed coriander seeds (important that they are freshly crushed seeds – no powder!)
15 grams Keylime zest
40 grams Kosher salt
Mash at 147°F for 60 minutes. Add the coriander, keylime zest, and salt with 10 minutes left in the boil.
Ferment until terminal gravity is reached and then give it just a few more days in the fermenter, but not any more.
Add 88% lactic acid to taste at bottling/kegging. I add 10 tsp for a 5 gallon batch. Naturally carbonate with 750ml of Triple Sec. Pour the Triple Sec and lactic acid into the bottling bucket or keg. Rack the beer on top until you reach 5 gallons on the bottling bucket or the top of the keg. Note that if you’re kegging, you’re not going to carbonate with CO2 for this. Just let it sit for two weeks (treat it like a giant bottle). Of course the Tripel Sec is optional. You can carb the traditionally way but I think this gives it a fun twist.This Recipe Has Not Been Rated
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