Salty Gose

All Grain Recipe

Submitted By: dhouse19 (Shared)
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Batch Size: 5.00 galStyle: Gueuze (17E)
Boil Size: 6.21 galStyle Guide: BJCP 2008
Color: 4.2 SRMEquipment: My Equipment
Bitterness: 6.3 IBUsBoil Time: 60 min
Est OG: 1.050 (12.3° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.003 SG (0.7° P)Fermentation: Ale, Two Stage
ABV: 6.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.00 oz Rice Hulls (0.0 SRM) Adjunct 1
4 lbs 8.00 oz White Wheat Malt (2.4 SRM) Grain 2
3 lbs 8.00 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 3
3.00 oz Acid Malt (3.0 SRM) Grain 4
8.00 oz Light Dry Extract [Boil] (8.0 SRM) Dry Extract 5
0.50 oz Hallertauer Traditional [6.1%] - Boil 15 min Hops 6
0.50 oz Coriander Seed (Boil 5 min) Misc 7
0.50 oz Salt (Boil 5 min) Misc 8
1.0 pkgs Brettanomyces Bruxellensis Trois (White Labs #WLP644) Yeast 9
1.0 pkgs Kolsch II (Omega #OYL-044) Yeast 10
1.0 pkgs Lacto - Good Belly mango ( #) Yeast 11

Taste Notes

https://www.homebrewtalk.com/forum/threads/lemongrass-lime-gose.633426/ https://www.themadfermentationist.com/2010/10/sour-leipziger-gose-recipe.html http://www.milkthefunk.com/wiki/Gose

Notes

Plan Normal wort collection - About 6 gal Bring to boil Cool to 95, pitch 9 oz of Good Belly Mango. Hold at 90 deg F - 2 days souring - 48 hours Low efficiency so added 0.5lb of LME. Boil - 45 min - 15 min hops , 5 min salt and coriander 5 gal of 1.043 SG 4 gal to main fermentor - Kolsch yeast - 62-65 deg F - bumped to 72 for second week. Final gravity around 1.010 - added 0.2 oz (4 gal) additional salt - to end up at more like the 0.75 oz per 5 gal 3.6 oz of priming sugar - 4 gal at 72 deg F. 1 gal to glass carboy - WLP644 - Brett - Room temp

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