ginger lime gose

All Grain Recipe

Submitted By: Sithmisfit (Shared)
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Brewer: Walt&Sue
Batch Size: 5.00 galStyle: Gose (27 )
Boil Size: 5.95 galStyle Guide: BJCP 2015
Color: 4.4 SRMEquipment: Poorboy's
Bitterness: 13.5 IBUsBoil Time: 60 min
Est OG: 1.052 (12.9° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.009 SG (2.4° P)Fermentation: Ale, Two Stage
ABV: 5.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
5 lbs White Wheat Malt (2.4 SRM) Grain 1
3 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 2
2 lbs Acid Malt (3.0 SRM) Grain 3
4.00 oz Ginger Root (Boil 30 min) Misc 4
0.50 oz Motueka [7.0%] - Boil 30 min Hops 5
1.00 Whirlfloc Tablet (Boil 15 min) Misc 6
1.00 oz Coriander Seed (Boil 10 min) Misc 7
0.50 oz Motueka [7.0%] - Boil 5 min Hops 8
1.0 pkgs Kolsch Yeast (Wyeast Labs #2565) Yeast 9
1.0 pkgs Lactobacillus Bacteria (White Labs #WLP677) Yeast 10
1.00 oz Salt (Secondary 10 min) Misc 11

Notes

Starting with a sour mash. As this will be my first sour mash hoping I get it right. Sour mash went well kept 3 Gal. at 88-90 degrees for 2 1/2 days. Healthy lacto good smell and flavor with no color. Pastuerized at 180 for about 5 min. to hold onto until brew day. We plan to brew a 5 Gal. batch with BS as recipe is written then add the sour mash during boil and should hopefully end up with a little over 8 Gal bottling volume. Used 1lb. Pilsner malt and 1.5 C gold light DME. Innoculated with a little raw milled pilsner. Made 2 L Lacto starter 4 days prior to brewing and 1 L Kolsche starter 2 days prior.

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