There Gose Galaxy (2 ratings)

All Grain Recipe

Submitted By: Sparkologist (Shared)
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Brewer: John Poston
Batch Size: 6.00 galStyle: Gose (27 )
Boil Size: 7.07 galStyle Guide: BJCP 2015
Color: 2.4 SRMEquipment: 3 Dog Brewing 5 Gallon
Bitterness: 8.1 IBUsBoil Time: 30 min
Est OG: 1.042 (10.4° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.010 SG (2.5° P)Fermentation: Ale, Two Stage
ABV: 4.2%Taste Rating: 30.0

Amount Name Type #
4 lbs 8.41 oz Pilsen Malt 2-Row (Briess) (1.0 SRM) Grain 1
2 lbs 7.50 oz White Wheat Malt (2.4 SRM) Grain 2
1 lbs 3.75 oz Oats, Flaked (Briess) (1.4 SRM) Grain 3
0.47 oz Galaxy [14.0%] - Boil 10 min Hops 4
0.50 tsp Fermax (Boil 10 min) Misc 5
85.00 g Lime Zest (15 Limes) (Boil 5 min) Misc 6
6.00 g Indian Coriander Seed Crushed (Boil 5 min) Misc 7
19.00 g Pink Himalayan salt (Boil 5 min) Misc 8
1.0 pkgs Lactobacillus Plantarum 299v (Goodbelly Mango #LP299V) Yeast 9
1.0 pkgs SafAle German Ale (DCL/Fermentis #K-97) Yeast 10
6.00 g Indian Coriander Seed Crushed (Primary 5 days) Misc 11
10.00 Fresh Squeezed Juice Limes (Secondary 1 days) Misc 12
16.00 oz Lemon Grass Tea (Bottling 5 min) Misc 13

Taste Notes

Wort tasted like juicy limeade First tast before carbonating is very tart, slightly salty, and very limey. Not much coriander flavor to me. Very happy after carbonation, Big lime, maybe a little light on the salt and coriander. Tart like juicy limeade without the sugar.


Mashed in at 7:10 pm on Thursday evening 09/14 (mash went perfectly) 45 minute sparge in to the boil kettle. wort temp was 132 degrees. Purged the kettle with co2. Pitched the GoodBelly Mango Probiotic around 10:15 pm the wort was at 110 degrees. The boil kettle is set at 95 degrees and was exactly 95 degrees in the morning. (Good for Lactobacillious Plantarum) Mashed @ 150 for 60 mins 1gr pink hymalayan salt per liter 0.6gr grain coriander per litre 50gr lime zest @ 5 mins Kettle sour lacto plantarum at room temp for about 60 hours to reach 3.3 pH then boiled 30 mins. Half the coriander at 5 mins + half at high krausen in order to achieve biotransformation Safale k97 german ale Added the juice of 10 limes once krausen has dropped Made a 800ml tea with 250gr of lemongrass sticks to which I added to the final keg. NEXT TIME: Paturize the wort before pitching lacto. (Reduce chances of off flavors from bacteria on the grain) Lower wort ph to 4.2 before pitching lacto. (discourage other bacteria from thriving in the wort during the incubation period. This will also help with head retention)


There Gose Galaxy

by Sparkologist

Delicious juicy lime gose. We made margaritas with the last of the beer in the fermenter that would not fit in the keg. Amazing recipe. Brewing 10 gallons today.

by Errko

Excellent Recipe, subbed out the Lemon grass tea for Lavender Jasmine to give it a slight floral quality. Killed the keg in about 2 weeks, it was so good

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