Sour Mango Gose Recipe

Recipe Info

Recipe Image

Sour Mango Gose

by on
All Grain
5 Gallon(s)
6 Gallon(s)
60 min
75%
Added 6# of DME to 6 gallons of water. Pasteurized by bringing to a boil (temps stayed above 180 for almost an hour). Chilled wort down to 100, then pitched 4 GoodBelly StraightShots and about 16 ounces of GoodBelly Probiotic drink with mango, which ended up totaling about 120 billion cells of Lactobacillus Plantarum. 3 days later pH was down to 3.3, so I started the 90-minute boil. Added the salt and coriander the last 5 minutes of the boil. OG = 1.052, pH = 3.4

This recipe was cloned from Gose.

Fermentables

62% - Pilsen - UK
5
36
1
Mash
38% - Wheat - UK
3
37
2
Mash

Hops

Hallertau
0.5
Pellet
Boil
60 min(s)
4.5
9.1
Hallertau
0.6
Pellet
Boil
10 min(s)
4.5
3.9

Yeast

Fermentis Safale US-05
81%

Other Stuff

GoodBelly Probiotic Mango with Lactobacillus Plantarum
16
oz
Mash
GoodBelly StraightShot
4
each
Mash
Pink Himalayan Sea Salt
0.3
oz
FlameOut
Coriander
0.5
oz
FlameOut

Mash Steps

No mash steps in this recipe

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Sour Mango Gose
  • 5.00 Gallons Liters Batch Size
  • 6.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.044 OG
  • 1.008 FG
  • 13.0 IBU (tinseth) Bitterness
  • 0.30 BG:GU
  • 2.6° SRM Color
  • 75% Efficiency
  • 4.6% ABV Alcohol
  • 143 per 12oz Calories
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