Gose Recipe - Tropical Gose Sour

Recipe Info

Recipe Image

Tropical Gose Sour

by on
Extract
22 Liter(s)
25 Liter(s)
60 min
86%
First made 6th Feb 2021

This recipe was cloned from Dragonfly.

Fermentables

29% - Liquid Malt Extract - Pilsen - US
1.5
35
2
Extract
10% - Dry Malt Extract - Light - US
0.5
44
8
Extract
19% - Mango Juice
1
15
5
Extract
38% - Lycee juice
2
10
0
Extract
4% - Maltodextrin - US
0.2
39
0
Late

Hops

Saaz
15
Pellet
Boil
60 min(s)
3.8
7.2

Yeast

Wild Brew Philly Sour Lachancea spp
85%

Other Stuff

Ginger
0.3
kg
Boil
Corriander Powder
20
g
Boil
Orange or Lemon peel
2
each
Boil
Lime peel
2
each
Boil

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Ginger, coriander powder and orange peel boiled for 1 hour in 1.5 lts water
2.
Extract made up with strained above and fruit juices. Yeast nutriant added
3.
Made up to 22lts with cold water.
4.
Yeast added at 22C SG 1.040
5.
Racked on 17th Feb. 100 grams of peeled fresh ginger added at racking
6.
2 days later 500mls of Naturis Tropical Juice added. Into cellar.
7.
Cold Crashed on 22nd Feb for 4 days. SG1.005
8.
Bottled 26th Feb with 200gms fresh Ginger (boiled in 250mls water with tablespoon Pink Salt)
9.
Bulk primed with 45gms brewing sugar and 8 Herms. plus 30mls orange extract.

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Tropical Gose Sour
Gose
  • 22.00 Gallons Liters Batch Size
  • 25.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.044 OG
  • 1.007 FG
  • 7.2 IBU (brewgr) Bitterness
  • 0.16 BG:GU
  • 4.2° SRM Color
  • 86% Efficiency
  • 4.9% ABV Alcohol
  • 145 per 12oz Calories
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