Gose Recipe

Recipe Info

Recipe Image

Gose

by on
Extract
5 Gallon(s)
6 Gallon(s)
60 min
75%
11/14/16 wort souring (kettle sour): 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. 11/16/16 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

Fermentables

50% - Dry Malt Extract - Pilsen - US
3
42
2
Extract
50% - Dry Malt Extract - Wheat - US
3
42
3
Extract

Hops

Saaz
0.35
Leaf
Boil
60 min(s)
2.4
2.9
Saaz
0.65
Leaf
Boil
20 min(s)
2.4
3.3

Yeast

Wyeast Kölsch 2565
75%

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

Gose
  • 5.00 Gallons Liters Batch Size
  • 6.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.050 OG
  • 1.013 FG
  • 6.1 IBU (tinseth) Bitterness
  • 0.12 BG:GU
  • 3.2° SRM Color
  • 75% Efficiency
  • 4.9% ABV Alcohol
  • 168 per 12oz Calories
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