Equinox Mango Gose 
Extract Recipe
Submitted By: MtnSoul (Shared)
Members can download and share recipes
| Brewer: Nick Madaffer | |
| Batch Size: 5.00 gal | Style: Gose (27 ) |
| Boil Size: 3.68 gal | Style Guide: BJCP 2015 |
| Color: 7.2 SRM | Equipment: Pot ( 4 Gal/15.1 L) - Extract |
| Bitterness: 7.5 IBUs | Boil Time: 60 min |
| Est OG: 1.056 (13.8° P) | |
| Est FG: 1.014 SG (3.6° P) | Fermentation: Two Stage Sour Profile (Ale) |
| ABV: 5.5% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 6 lbs 14.11 oz |
DME Wheat Bavarian (Briess) (8.0 SRM) |
Dry Extract |
1 |
| 0.42 oz |
Equinox (HBC 366) [15.0%] - Boil 15 min |
Hops |
2 |
| 8.90 g |
Coriander Seed (Boil 2 min) |
Misc |
3 |
| 1.0 pkgs |
Dry English Ale (White Labs #WLP007) |
Yeast |
4 |
| 1.0 pkgs |
Mango Lactobacillus plantarum (Goodbelly #) |
Yeast |
5 |
| 5.00 mg |
Mango Extract - Bakto Extracts Inc (Bottling 0 min) |
Misc |
6 |
| 2.00 tsp |
Salt (Bottling 3 days) |
Misc |
7 |
Notes
Make up a 1 gallon yeast starter and pitch the whole liter of Mango Goodbelly.
Let sour for 3 days at room temp.
Check pH and cool down in fridge if at or below pH of 3.8
Make up remainder of wort (total 4 gallons) per recipe.
pitch whole 1 gallon plus dregs of the bacteria starter into the pot after flame-out. This will effectively kill off the lactobacillus and aid in chilling the wort mass since it will likely drop the temp to around 170.
chill as usual and pitch yeast.
fermented at 67 for 7 days.
Rack onto salt - i used Grey French Sea Salt.
I also added a few drops of Mango Extract from Bakto Extracts Inc. I just went for a “hint” of mango and didn’t want artificial mango candy flavor.
carbonate and consumeThis Recipe Has Not Been Rated
BeerSmith™ Recipes and Web Editor