Gose Recipe - Khay lime sour

Recipe Info

Recipe Image

Khay lime sour

by on
All Grain
5 Gallon(s)
6.5 Gallon(s)
60 min
75%
Key Lime Gose

Fermentables

46% - Pilsner - US
5
34
1
Mash
5% - Crystal 60L - CA
0.5
34
60
Mash
46% - White Wheat - US
5
40
2
Mash
3% - Aromatic Malt - US
0.333
35
20
Mash

Hops

Hersbrucker
1
Pellet
Boil
60 min(s)
3.3
11.5

Yeast

Lactobacillicus souring yeast 2 days
70%
Fermentis BE-134
80%

Other Stuff

Key lime juice
12
oz
Primary

Mash Steps

Saccharification Rest
Infusion
154
60 min
Batch sparge
Infusion
170
5 min

Special Instructions

1.
Cool wort to 70 degrees, no hop additions
2.
Sour wort 2 days with Lacto in summer, 3 days in cooler months
3.
Reboil beer 60 minutes with hops
4.
Add lime juice at 3 days, ferment 2 weeks with Fermentis BE-134
5.
Bottle with 4 oz. corn sugar
6.
Age 4 more weeks
7.
Serve in Tulip glass
8.
Use Fermentis Safale T-58 in cold months, BE-134 in hot months
9.
Current batch used 1 bottle of Nellie and Joes key lime juice {16 oz.}
10.
Current batch used WB-06 yeast

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Khay lime sour
Gose
  • 5.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.060 OG
  • 1.015 FG
  • 11.5 IBU (tinseth) Bitterness
  • 0.19 BG:GU
  • 7.5° SRM Color
  • 75% Efficiency
  • 5.8% ABV Alcohol
  • 201 per 12oz Calories
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