Margarita Gose

[Morrey]

IMO, Morrey has dialed in this recipe pretty damn spot on. Personally, I don't think it needs more lime. But, of course, that's absolutely up to you.

Back in the original post, I referenced KeyWestBrewing who went back and forth with me developing the best process to use lime. Since he had access to lots of fresh limes in FL, he took the fresh lime approach while I worked with concentrates, zest and tinctures. We compared notes often until we both agreed the tincture method was the most controllable and predictable way to use lime which can be tricky.

By no means am I trying to "sell" my process as the only way to use lime. There are many ways to skin this cat so please let our thread subscribers know of ways you have used lime successfully.

 

[isomerization]

Wanted to chime in on freezing Lacto stocks for future starters. Going to be brewing a double kettle sour batch (details below) this weekend. I pulled a OYL-605 stock (9 ml from previous starter plus 6 ml of 50% sterile glycerol) from the freezer (2-3 months old). It soured 1.5 L of 1.040 wort to 3.45 within 36 hours. So, I'd say that method works great! Nice to save the $10ish bucks on a fresh pack...

So double kettle sour, has anyone tried this? I'm going to do the following, 8lb each of German Pils and White Wheat Malt. Will end of with 12 gallons after sparging (1.036-1.040 pre-boil gravity). After chilling to 90F or so, I will then split into 2 fermenters and pitch half of the starter into each.

Fast forward 48 hours, I will combine both batches back into the kettle and boil for 30 min (10 IBU bittering charge). One batch is going to be a Galaxy dry hopped Pineapple Berliner, so that one will be pulled out (5.25 gallon) and chilled in a SS conical. The remainder of the batch will be a Watermelon Gose. Salt, coriander and 2 oz El Dorado hops will be added for 5 min of boiling before cooling and into a different fermenter.

Hope it works out! The watermelon concentrate shouldn't be an issue, but I'm a little concerned about the pineapple addition. I'm going to juice 3 of them and pasteurize before adding after primary is done. I've read a lot of conflicting reports on how to use pineapple. So we'll see...

 

[arnobg]

Wanted to chime in on freezing Lacto stocks for future starters. Going to be brewing a double kettle sour batch (details below) this weekend. I pulled a OYL-605 stock (9 ml from previous starter plus 6 ml of 50% sterile glycerol) from the freezer (2-3 months old). It soured 1.5 L of 1.040 wort to 3.45 within 36 hours. So, I'd say that method works great! Nice to save the $10ish bucks on a fresh pack...



So double kettle sour, has anyone tried this? I'm going to do the following, 8lb each of German Pils and White Wheat Malt. Will end of with 12 gallons after sparging (1.036-1.040 pre-boil gravity). After chilling to 90F or so, I will then split into 2 fermenters and pitch half of the starter into each.



Fast forward 48 hours, I will combine both batches back into the kettle and boil for 30 min (10 IBU bittering charge). One batch is going to be a Galaxy dry hopped Pineapple Berliner, so that one will be pulled out (5.25 gallon) and chilled in a SS conical. The remainder of the batch will be a Watermelon Gose. Salt, coriander and 2 oz El Dorado hops will be added for 5 min of boiling before cooling and into a different fermenter.



Hope it works out! The watermelon concentrate shouldn't be an issue, but I'm a little concerned about the pineapple addition. I'm going to juice 3 of them and pasteurize before adding after primary is done. I've read a lot of conflicting reports on how to use pineapple. So we'll see...

Why not just kettle sour and not have to do all of that work with the split fermenters?

 

[isomerization]

Why not just kettle sour and not have to do all of that work with the split fermenters?

The short answer, is that's how I did it last time (first one, went perfect).

The long(er) answer, is that I'd like the pineapple berliner weisse to not sour as much as the watermelon gose, since that fruit addition will likely bring a lot of acidity to the table. Also, a lot of trub and lacto can be left behind and not boiled (no idea if this helps).

EDIT: Also I have an aluminum-based kettle, and I read that prolonged exposure to low pH can strip the outer layers, so didn't want to risk that.

 

[isomerization]

Mashed and started the kettle sour Friday, let it ride about 42 hours before moving to the boil and splitting the batch into 2 different recipes. Here's a pic of the fermenters that prevent O2 ingress and allow the trub/excess Lacto? to drop out:

Check of the pH (both were within 0.01 of each other):

Last time I used this Lacto, the wort dropped to ~3.2, so not sure why it dropped more this time, let's hope its not too tart (especially after the pineapple addition).

I'm using US-05 for the Watermelon Gose and F1/C4 (WLP644 x Conan hybrid from Suregork) for the Pineapple Berliner Weisse. Interestingly, the F1/C4 yeast starter (decanted from 1L) had dropped clear, while the US-05 hadn't:

 

[TANSTAAFB]

How do you like that Apera pH meter? I've been looking at it on Amazon for a while. Does it stay calibrated and is it accurate and consistent?

 

[isomerization]

How do you like that Apera pH meter? I've been looking at it on Amazon for a while. Does it stay calibrated and is it accurate and consistent?

I like it a lot actually. I keep it in the storage solution (3M KCl) and it will stay within 0.02 of the pH 4 standard for weeks. I pretty much only use it for sours as Bru'N water is so accurate for mash pH.

 

[TravelingLight]

I like it a lot actually. I keep it in the storage solution (3M KCl) and it will stay within 0.02 of the pH 4 standard for weeks. I pretty much only use it for sours as Bru'N water is so accurate for mash pH.

Great to know. I've been needing a new meter and this one may be it. I want one that I don't have to incessantly calibrate every damn time I use it. Thanks for the heads up.

 

[Morrey]

I like it a lot actually. I keep it in the storage solution (3M KCl) and it will stay within 0.02 of the pH 4 standard for weeks. I pretty much only use it for sours as Bru'N water is so accurate for mash pH.

Same here....Bru'n Water is dependable to the point I only seldom double check behind the program since my spot checks with the meter were continually on target. However, since we do kettle sours, the meter earns its keep then for sure.

 

[isomerization]

Calibration only takes 1-2 minutes as well (pH 7 and 4) as there aren't long wait times for pH stabilization.

 

[TANSTAAFB]

Calibration only takes 1-2 minutes as well (pH 7 and 4) as there aren't long wait times for pH stabilization.

That's awesome, thank you!

Great to know. I've been needing a new meter and this one may be it. I want one that I don't have to incessantly calibrate every damn time I use it. Thanks for the heads up.

Be careful when you're looking on Amazon...the 0.1 version for much cheaper is very appealing but the 0.01 version is much more accurate for a few bucks more

 

[isomerization]

Update on my double kettle sour effort:

Beers were kegged Monday, placed on the kegerator to chill until Tuesday, hit with 40 psi for 24 hours and should be ready for tasting this evening. Gravity/pH samples both smelled wonderful. I'm hoping the watermelon is a bit more prominent in the flavor than the aroma (could tell it was there, but likely confirmation bias). Although, I have had watermelon beers before that tasted artificial, even with the brewer claiming real fruit was used, so maybe that's a good thing...

 

[isomerization]

I realized I hadn't uploaded pics or tasting notes...

Here's the pineapple Berliner:

Very crisp tartness, more general tropical fruit flavor versus specifically pineapple. Low level of sweetness, yeast profile almost non-existent (good thing here I think). Easy drinking beer to enjoy by the pool.

Watermelon gose:

The watermelon concentrate didn't do much for the color, but the 1 oz hibiscus tea gave it a nice rose tint. Flavor profile is watermelon and honeydew, highlighted by a salty finish. Everything plays really well together and this one was preferred by 10/11 tasters! I think I liked it better than Margarita variant (no knock on that one though).

I have to say overall that I think this approach worked out perfectly. The base beers end up so different after the appropriate additions/fruits. Saves on the amount of Lacto needed to sour too.

 

[Morrey]

I like the color of your watermelon Gose. So you steeped 1oz of dried petals in hot water? how long did you leave it to steep, then you pitched strained tea at kegging?

Wife likes the watermelon much more than the margarita version. I use watermelon during season, then shift to lime when melons run out.

 

[isomerization]

I like the color of your watermelon Gose. So you steeped 1oz of dried petals in hot water? how long did you leave it to steep, then you pitched strained tea at kegging?

Wife likes the watermelon much more than the margarita version. I use watermelon during season, then shift to lime when melons run out.

Correct, 1 oz in a cup of boiled water that had cooled to 170F or so for about 15 min. I then strained through a paint bag and added to the keg. This honestly was one of the most nuanced beers I've made!

You could also make extra watermelon juice concentrate and store it in the freezer. I kept mine for about 2 months before using.

 

[Morrey]

Correct, 1 oz in a cup of boiled water that had cooled to 170F or so for about 15 min. I then strained through a paint bag and added to the keg. This honestly was one of the most nuanced beers I've made!

You could also make extra watermelon juice concentrate and store it in the freezer. I kept mine for about 2 months before using.

I note in your beer pipeline sig you have a Pineapple BW. I have used Monin extract but never used fresh pineapple. I considered grilling fresh pineapple slices, and what I didn't gobble up, I'd put in muslin bags to rack the beer on in secondary. How are you going yours?

 

[Braumeise]

Along with my buddy fellow HBT member Key West Brewing, we exchanged ideas about the best way to create a Margarita Gose without overdoing things, but to create a taste profile that gets your attention.

I started the 5G batch with a basic 50/50 wheat to 2 row base and kettle soured with L Plantarum down to 3.24 ph. I kept the Saaz hop bill low (8 IBU) during the boil following souring. I was generous with a full ounce of pink sea salt and an ounce of coriander knowing I wanted a salty flavor profile with this beer.

The 1.040 beer finished nicely at 1.008 with US-05. First time I made a sour with dry yeast and it worked as well as any liquid like WLP001 or WLP029 I had used prior. I'll stick with US-05 from now on.

During fermentation, I zested 4 small limes taking the green skin with a vegetable peeler leaving the white pith behind. I soaked these lime peels in 3/4 cup of good anjeo tequila to make a tincture. The limes marinated in this tincture for two weeks while beer was in primary.

When racked to keg, I strained the zest and pitched the tincture while siphoning beer to keg. My initial taste was very "limey" but I was lacking tequila depth for my tastes. I next took a cup of the same tequila in a mason jar and added two medium toasted oak cubes. My goal here was to emulate a beer that was aged in a tequila barrel. The tequila picked up a really nice oaky aroma while aging one additional week.

In the meantime while this oak tincture was infusing, I was carbing the keg and sampling. The lime calmed down perfectly and needed no additional adjustments. I then pitched the oak infused tequila tincture and let it rest several more days.

I hate to sound self-serving, but this has got to be one of the best beers I have ever made! The salt balances the lime and the oak is very subtle but adds in with the hint of tequila making this a perfect margarita style. Glad this is a relatively low ABV beer since I can't seem to stay away from it!

Just wanted to share........

OMG! I want this - like now (at 10:30 in the am)

This sounds so awesome!

 

[isomerization]

I note in your beer pipeline sig you have a Pineapple BW. I have used Monin extract but never used fresh pineapple. I considered grilling fresh pineapple slices, and what I didn't gobble up, I'd put in muslin bags to rack the beer on in secondary. How are you going yours?

Cut up pineapple into chunks, blended, strain through a paint bag, heat to 170F for about 10-15 min (pasteurize and denature the proteases in pineapple). Add to fermentor for 2-3 days (fermented out completely).

 

[TravelingLight]

Cut up pineapple into chunks, blended, strain through a paint bag, heat to 170F for about 10-15 min (pasteurize and denature the proteases in pineapple). Add to fermentor for 2-3 days (fermented out completely).

I've been wanting to try a pineapple beer and you may have just sold me. A few questions if I may...

How much pineapple or how much juice do you aim for in a batch (assuming five gallons?)?

Do you add to the fermenter after the beer has fermented out?

Finally, even though the pineapple "referments" out, I assume it still carries some flavor through on the back end?

Thanks dude.

 

[isomerization]

I've been wanting to try a pineapple beer and you may have just sold me. A few questions if I may...

How much pineapple or how much juice do you aim for in a batch (assuming five gallons?)?

Do you add to the fermenter after the beer has fermented out?

Finally, even though the pineapple "referments" out, I assume it still carries some flavor through on the back end?

Thanks dude.

I used 3 pineapples in this almost 5 gallon batch. I added after fermentation was complete and allowed 5 days for completion, but I'd guess it was done earlier than that. There was absolutely flavored carried through, although I get kind of a generic tropical fruit flavor versus pineapple. The caveat here is it tastes like real fruit and not an extract, so not sure what exactly is possible with pineapple flavor, if that makes sense.

I recently noticed this product as well: https://www.ritebrew.com/product-p/827373.htm

 

[TravelingLight]

I used 3 pineapples in this almost 5 gallon batch. I added after fermentation was complete and allowed 5 days for completion, but I'd guess it was done earlier than that. There was absolutely flavored carried through, although I get kind of a generic tropical fruit flavor versus pineapple. The caveat here is it tastes like real fruit and not an extract, so not sure what exactly is possible with pineapple flavor, if that makes sense.

I recently noticed this product as well: https://www.ritebrew.com/product-p/827373.htm

Thanks for the heads up. And I am all about real fruit. Haven't ever used an extract and hopefully I never will.

I've considered the purees, but I've never used them because I've heard it's hell getting them to crash out and I just don't want to have to deal with that when I go to rack it to the keg.

 

[isomerization]

Thanks for the heads up. And I am all about real fruit. Haven't ever used an extract and hopefully I never will.

I've considered the purees, but I've never used them because I've heard it's hell getting them to crash out and I just don't want to have to deal with that when I go to rack it to the keg.

I've used three of their purees before, cherry and apricot (in lambics) that had mad pulp to settle out and blood orange (in a wit) that was literally strained juice (no solids on the trub at least). I would imagine the pineapple is the same, but probably have to try it first. The fans are pretty darn expensive though anyways, might as well do it yourself if possible. I have my eye on the passion fruit, it's like $25 a can though

 

[TravelingLight]

I've used three of their purees before, cherry and apricot (in lambics) that had mad pulp to settle out and blood orange (in a wit) that was literally strained juice (no solids on the trub at least). I would imagine the pineapple is the same, but probably have to try it first. The fans are pretty darn expensive though anyways, might as well do it yourself if possible. I have my eye on the passion fruit, it's like $25 a can though

Were you able to get them to fully crash out? If so, what temps and how long? I agree they're pretty pricey. I'm not against trying them. I just worry about the difficulty crashing them out. Thanks.

 

[ShareBrewing]

The purées from VH are pretty good, I too have tried them in my sours but they leave behind a wicked amount of trub though. I think I lost a gal or more of finished beer to the 3 lb can of cherry purée from them.

 

[isomerization]

The purées from VH are pretty good, I too have tried them in my sours but they leave behind a wicked amount of trub though. I think I lost a gal or more of finished beer to the 3 lb can of cherry purée from them.

Do note that not all the purees are like that, as the blood orange one I used has nothing in it. Also, you could always strain the solids out before adding to the fermentor. At this pH, nothing's growing...

 

[ShareBrewing]

Brewing up a triple batch of kettle soured beers this weekend (my usual 15 gal batch, split into 3).

#1) Margarita Gose
#2) Watermelon Margarita Gose
#3) Red wine Sangria beer

I'll be aiming for an OG around 1.065, so if it ferments down it'll be about %7 percent or slightly higher. The imperial margarita gose was HUGE hit on vacation and the balance masked the high ABV. Got a couple "You made this at HOME?!" comments.

Will get my tequila/lime tinctures going tonight, still have my Spanish cedar tincture from the last batch. Got 1 watermelon juiced already, but I'm gonna get 2 more melons and make the concentrate for later.

Making US-05 starters along with a Lacto starter I'm gonna try doing from Chobani non-fat yogurt. Will get a back-up vial of extra Lacto just in case.

The Sangria beer will be a tart kettle soured blonde base that I'm adding 1/2 gal of Pinot Noir grape must concentrate to in late primary. Will add blackberries and peaches in secondary. Can't wait to see how these turn out.

 

[TravelingLight]

Brewing up a triple batch of kettle soured beers this weekend (my usual 15 gal batch, split into 3).

#1) Margarita Gose
#2) Watermelon Margarita Gose
#3) Red wine Sangria beer

Will get my tequila/like tinctures going tonight, still have my Spanish cedar tincture from the last batch. Got 1 watermelon juiced already, but I'm gonna get 2 more melons and make the concentrate.

Making US-05 starters along with a Lacto starter I'm gonna try doing from Chobani non-fat yogurt. Will get a back-up vial of extra Lacto just in case.

The Sangria beer will be a tart kettle soured blonde base that I'm adding 1/2 gal of Pinot Noir must concentrate to in late primary. Will add blackberries and peaches in secondary. Can't wait to see how these turn out.

Hey hey hey!!! We gotta discuss this one. Cause I've been trying to figure out how to do one myself. Tell me about the pinot must? You have my absolute attention!

 

[bigdawg86]

Is there any suggestion on what would be used to convert this recipe to extract? I have already done a kettle sour once that turned out fantastic and this recipe looks amazing. Any input would be appreciated.

 

[ShareBrewing]

If converted to extract it'd be tricky. You basically have two options IMO, to use just "light wheat extract" or a mix of that and Pilsner extract. The wheat extract should be about 55% barley and 45% wheat, so you could basically just use this and that's it, but you could also mix and get complexity, but your percentage of wheat will only decrease. Hope that helps!

 

[ShareBrewing]

As for the Sangria beer, I bought a 1/2 gal of World Vineyards grape must from my LHBS (cost ~$27). One of these would be diluted to a gal with water and then fermented into wine. Never used one of these honestly, but have heard of many brewers using wine grapes or must later in primary fermentation. That's really all I got for this exbeeriment. Just gotta see how it turns out!
Hoping for a bit of grapey-berry flavor from the juice to compliment the blackberries and peaches. But the juice will also kick up the yeast cuz of its high gravity. The tartnesss will hopefully boost the vinous flavors. Should bump the beer from ~7% to about 9% or more. Even diluted to a gal the OG of the must is about 1.080?