Margarita Gose

All Grain Recipe

Submitted By: mcclarnon (Shared)
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Batch Size: 12.00 galStyle: Straight (Unblended) Lambic (17D)
Boil Size: 13.52 galStyle Guide: BJCP 2008
Color: 2.7 SRMEquipment: 25g kettle
Bitterness: 0.0 IBUsBoil 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.

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