Margarita Gose 
All Grain Recipe
Submitted By: mcclarnon (Shared)
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| Batch Size: 12.00 gal | Style: Straight (Unblended) Lambic (17D) |
| Boil Size: 13.52 gal | Style Guide: BJCP 2008 |
| Color: 2.7 SRM | Equipment: 25g kettle |
| Bitterness: 0.0 IBUs | Boil Time: 15 min |
| Est OG: 1.050 (12.4° P) | Mash Profile: 01 - BIAB 154F |
| Est FG: 1.007 SG (1.7° P) | Fermentation: Ale, Single Stage |
| ABV: 5.7% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 10 lbs 8.00 oz |
Pilsner (2 Row) UK (1.0 SRM) |
Grain |
1 |
| 10 lbs 8.00 oz |
WhiteSwaen©Classic (2.0 SRM) |
Grain |
2 |
| 38.00 g |
Salt (Boil 1 min) |
Misc |
3 |
| 7.20 oz |
Lime/Grapefruit Zest (Boil 0 min) |
Misc |
4 |
| 1.0 pkgs |
Tropical IPA (Omega #OYL-200) |
Yeast |
5 |
| 4.80 oz |
Lime/Grapefruit Zest (Secondary 5 days) |
Misc |
6 |
Taste Notes
Yellow Balanced Water Profile
Gypsum
Calcium Chloride
Epsom Salt
Table Salt
Lactic Acid
Mash temp after initial stirring =
Add 15 ml of lactic acid to preacidify. Pitch 3-4 goodbelly shots @ ~100F for 24-48 hrs. Bring to a boil and add salt, and zest.Notes
20 ml lactic added before mash. Mash actual temp 155F.
15 ml lactic acid after mash to cool overnight.
Added 3 Goodbelly shots 7/20 @ 9:00 am. Pasteurized wort 7/21 6:00pm. 33 hrs total.
110 g of 50/50 blend of grapefruit/lime zest at flameout AND 27.7 g of non-iodized salt. (Actual 65g/45g lime/gf)
1.050 SG after temperature correction.
Pitched yeast at 2:30 pm 7/22 @ 85F.
4.8 oz (136 g)"dry hop" of 50/50 blend of grapefruit/lime zest on day 5.
Squeeze the filtered juice of 1 lime and 1/2 of a grapefruit juice in each keg. Add oak cube / tequila mixture to keg by taste.This Recipe Has Not Been Rated
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