• 13
    Shares

Ginger Minger Sour

Gose is a top-fermented beer that originated in Goslar, Germany. It is brewed with at least 50% of the grain bill being malted wheat. Dominant flavors in gose include a lemon sourness, an herbal characteristic, and a strong saltiness.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
4.9 L 60 min 13.5 IBUs 8.8 EBC 1.052 1.009 5.6 %
Actuals 1.037 1.014 3.0 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Gose 27 1.036 - 1.056 1.006 - 1.01 5 - 12 5.9 - 7.9 2.6 - 3.4 4.2 - 4.8 %

Fermentables

Name Amount %
White Wheat Malt 603.9 g 50
Pilsner (2 Row) Ger 362.4 g 30
Acid Malt 241.6 g 20

Hops

Name Amount Time Use Form Alpha %
Motueka 3.4 g 30 min Boil Pellet 7
Motueka 3.4 g 5 min Boil Pellet 7

Miscs

Name Amount Time Use Type
Ginger Root 1.04 oz 30 min Boil Herb
Whirlfloc Tablet 0.26 Items 15 min Boil Fining
Coriander Seed 0.26 oz 10 min Boil Spice
Salt 0.26 oz 10 min Secondary Water Agent

Yeast

Name Lab Attenuation Temperature
Kolsch Yeast (2565) Wyeast Labs 75% 13.33°C - 17.78°C
Lactobacillus Bacteria (WLP677) White Labs 70% 18.33°C - 22.22°C

Mash

Step Temperature Time
Mash In 64.44°C 75 min

Fermentation

Step Time Temperature
Primary 4 days 19.44°C
Secondary 10 days 19.44°C
Aging 30 days 18.33°C