ginger lime gose 
All Grain Recipe
Submitted By: Sithmisfit (Shared)
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| Brewer: Walt&Sue | |
| Batch Size: 5.00 gal | Style: Gose (27 ) |
| Boil Size: 5.95 gal | Style Guide: BJCP 2015 |
| Color: 4.4 SRM | Equipment: Poorboy's |
| Bitterness: 13.5 IBUs | Boil 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 items |
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. This Recipe Has Not Been Rated
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